Crockpot Cabbage Roll Casserole
A comforting and flavorful one-pot casserole made with cabbage, ground meat, rice, and rich tomato sauce, perfect for busy weeknights.
Servings: 6 servings
Calories: 400kcal
Ingredients
Main Ingredients
- 1 large head cabbage, chopped
- 1 pound ground beef or turkey Use either ground beef or turkey based on preference.
- 1 cup uncooked rice
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded cheese (optional) Sprinkle on top during the last 30 minutes of cooking.
Instructions
Preparation
- In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet and sauté for 2 to 3 minutes until fragrant.
- In a large bowl, combine the cooked meat mixture, uncooked rice, crushed tomatoes, tomato sauce, Worcestershire sauce, oregano, basil, salt, and pepper. Mix well.
- Layer half of the chopped cabbage in the bottom of the crockpot.
- Spoon half of the meat mixture on top of the cabbage layer.
- Repeat with the remaining cabbage and meat mixture.
Cooking
- Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours, until the cabbage is tender and the rice is cooked through.
- If you’d like, sprinkle shredded cheese on top during the last 30 minutes of cooking so it can melt beautifully.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The dish also freezes well. Consider adding extra veggies like bell peppers or carrots for more nutrition and flavor. You can substitute meat with a meat alternative or use cauliflower rice for a lower-carb option.