YES! All the savory, slow-simmered goodness of traditional cabbage rolls with zero rolling required! This Crockpot Cabbage Roll Casserole layers tender chopped cabbage, seasoned lean ground meat, rice, and rich garlic-herb tomato sauce directly in your slow cooker for an effortless, high-volume comfort dish.
Why You’ll Love This Recipe
Zero Rolling Required: Get all the rich flavor and texture of classic stuffed cabbage rolls without the tedious prep time.
High-Volume & Low-Carb Friendly: Cabbage adds incredible volume, fiber, and nutrients to make every plate deeply satisfying.
Dump-and-Go Convenience: Let your crockpot do all the heavy lifting while your kitchen fills with mouthwatering aromas all day long.
Essential Kitchen Equipment
Slow Cooker (5 to 6 Quart): Essential for holding the large volume of fresh cabbage as it cooks down.
Large Skillet: For quickly browning the ground beef or turkey before adding to the crockpot.
Ingredients
1 large head Green cabbage, chopped into bite-sized pieces
1 lb (450g) Lean ground beef or ground turkey
1 cup Uncooked long-grain white rice or cauliflower rice (for low-carb)
1 medium Yellow onion, chopped
2 cloves Garlic, minced
1 can (28 oz) Crushed tomatoes
1 can (15 oz) Tomato sauce
1 tbsp Worcestershire sauce
1 tsp Dried oregano
1 tsp Dried basil
1/2 tsp Salt (or to taste)
1/4 tsp Black pepper (or to taste)
1 cup Shredded mozzarella or cheddar cheese (optional)
Step-by-Step Instructions
1. Brown the Meat & Aromatics: Heat a large skillet over medium-high heat. Add the ground beef or turkey, chopped onion, and minced garlic. Cook for 5 to 7 minutes, breaking up the meat with a wooden spoon until browned and fully cooked. Drain any excess fat.
2. Mix the Tomato Sauce: In a large bowl, combine the crushed tomatoes, tomato sauce, Worcestershire sauce, dried oregano, dried basil, salt, and black pepper. Stir until thoroughly blended.
3. Layer the Crockpot: Lightly grease your slow cooker insert. Place half of the chopped cabbage at the bottom. Layer the browned meat mixture, uncooked rice, and half of the tomato sauce over top. Repeat with the remaining chopped cabbage and pour the rest of the tomato sauce over the top.
4. Slow Cook: Cover tightly with the lid and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the cabbage is silky-tender and the rice has absorbed the savory juices.
5. Cheese Top & Serve: If using cheese, sprinkle the shredded cheese over the top during the last 15 minutes of cooking until melted and bubbly. Stir gently before ladling hot into shallow bowls!
Chef’s Tips
Swap for Cauliflower Rice: To cut down the net carbs significantly, swap the cup of white rice for frozen cauliflower rice! Add it during the last 30 minutes of slow cooking so it retains a great bite without turning mushy.
Don’t Add Extra Water: Cabbage releases plenty of natural moisture as it cooks down, combining with the tomato sauces to create a perfectly thick, rich casserole consistency!
Nutritional Breakdown (Per Serving / Yields 6 Portions)
Servings: 6 portions
Calories: ~280 kcal
Protein: 22g
Net Carbs: 24g (8g if using cauliflower rice)
Fat: 9g
Frequently Asked Questions (FAQ)
Can I make this on the stovetop instead of a slow cooker?
Yes! Assemble all ingredients in a large Dutch oven, cover tightly, and simmer over low heat on the stovetop for 45 to 55 minutes, stirring occasionally until the cabbage and rice are completely tender.