Oh, do I have a treat for you! Picture this: it’s a chilly evening, you’re exhausted from work, and the last thing you want is to fuss over dinner. That’s when my crockpot cabbage rolls swoop in to save the day. Now, I know what you’re thinking – “But rolling all those cabbage leaves is such a pain!” That’s the beauty of this recipe, my friend. We’re making unstuffed cabbage rolls – all the cozy, comforting flavors without the tedious work. Just chop, layer, and let your slow cooker do its magic while you put your feet up.
This recipe became my go-to during those crazy weeks when my kids had back-to-back soccer games. I’d throw everything in the crockpot before leaving for work, and come home to a house smelling like my grandma’s kitchen. The savory ground beef, tender cabbage, and that slightly sweet tomato sauce meld together into pure comfort. And the best part? It’s practically foolproof – even my husband (who burns toast) can’t mess this one up!
Why You’ll Love These Crockpot Cabbage Rolls
Listen, I’m not exaggerating when I say this recipe will change your weeknight dinner game. Here’s why:
- No fuss, no mess: Forget about carefully rolling cabbage leaves – we’re chopping everything and letting the slow cooker work its magic
- Set it and forget it: Throw everything in before work and come home to a ready-made meal that smells amazing
- Comfort in a bowl: That perfect balance of savory beef, sweet tomatoes, and tender cabbage will warm you right up
- Leftovers get better: The flavors deepen overnight, making lunch the next day even more delicious
Trust me, once you try this lazy version, you’ll never go back to the traditional rolled kind!
Ingredients for Crockpot Cabbage Rolls
Okay, let’s gather our cast of characters for this cozy dish. I’ve made this enough times to know exactly what works best, but don’t stress if you need to swap something – I’ll share my favorite substitutions later!
- 1 1/2 lbs ground beef (I like 85% lean – enough fat for flavor but not too greasy)
- 1 medium onion, diced (those little white ones work great)
- 3 cloves garlic, minced (fresh is best, but I won’t judge if you use the jarred stuff)
- 1 medium green cabbage, chopped into 1–2 inch pieces (about 6–8 cups – don’t worry about being exact)
- 1 green bell pepper, diced (optional but adds nice color)
- 1 (28 oz) can crushed tomatoes (the base of our sauce)
- 1 (15 oz) can tomato sauce (not paste! Sauce gives the right consistency)
- 1 (14.5 oz) can diced tomatoes with juices (adds nice texture)
- 1 cup beef broth (or water in a pinch)
- 1 tablespoon Worcestershire sauce (optional but adds depth)
- 2 tablespoons brown sugar (start with 1 if you’re watching sugar)
- 1 tablespoon paprika (smoked or sweet – your choice!)
- 1 teaspoon dried oregano (rub between your fingers to wake it up)
- Salt & pepper to taste (I do 1 tsp salt, 1/2 tsp pepper to start)
- 1 cup cooked rice (stirred in at the end – or see note about uncooked)
- Chopped parsley for serving (optional but pretty)
How to Make Crockpot Cabbage Rolls
Alright, let’s get cooking! This unstuffed version is so simple, but I’ll walk you through each step to make sure your cabbage rolls turn out perfect every time. The secret is in the layering – just wait until you smell how amazing this comes together!
Browning the Beef
First things first – grab your favorite skillet and brown that ground beef with the diced onion over medium-high heat. You’ll want to break it up into small pieces as it cooks. Once it’s nicely browned (about 5-7 minutes), drain off any excess grease – trust me, your future self will thank you for this step! Then stir in the minced garlic and let it work its magic for just 30 seconds before removing from heat.
Layering the Slow Cooker
Here’s where the magic happens! Add half your chopped cabbage to the crockpot first – this creates a nice base. Then spread the beef mixture evenly over the cabbage, followed by the remaining cabbage. Don’t worry about packing it down too much – everything will settle as it cooks.
Mixing the Sauce
In a large bowl, whisk together all those tomato goodies – crushed tomatoes, tomato sauce, diced tomatoes – with the beef broth, Worcestershire sauce, brown sugar, and spices. Pour this glorious sauce over everything in the slow cooker, trying to cover as much surface area as possible.
Cooking Time Adjustments
Now for the easy part – cover and cook! On LOW for 6-7 hours or HIGH for 3-4 hours, until the cabbage is beautifully tender. Here’s my tip: if using cooked rice, stir it in during the last 10-15 minutes just to heat through. Going the uncooked rice route? Add it at the beginning with an extra cup of broth and cook on LOW for 7-8 hours (try to stir once if you can). Either way, you’re in for a treat!
Tips for Perfect Crockpot Cabbage Rolls
After making this recipe more times than I can count, I’ve picked up a few tricks that’ll take your unstuffed cabbage rolls from good to “oh my goodness, give me the recipe!” good:
- Taste before serving: The flavors develop beautifully, but you might want to adjust the salt or add a pinch more brown sugar at the end – trust your taste buds!
- Stir halfway if you can: I know the beauty of crockpot meals is hands-off cooking, but if you’re around, give it a gentle stir about halfway through for even cooking.
- Watch the cabbage: If your slow cooker runs hot, check at the 5-hour mark – you want tender cabbage, not mush.
- Spice it up: Add extra red pepper flakes or a dash of hot sauce if you like a little kick – my husband always does!
Remember, cooking times can vary between slow cookers, so don’t stress if yours needs a bit more or less time.
Ingredient Substitutions
Listen, I know we don’t always have exactly what a recipe calls for – that’s why I’ve tested all sorts of swaps for these crockpot cabbage rolls! Here are my tried-and-true substitutions:
- Ground turkey or chicken works great instead of beef – just add an extra tablespoon of Worcestershire sauce for depth
- Vegetable broth makes this vegetarian-friendly (though you’ll miss some richness)
- Fresh tomatoes? Use 4 cups chopped instead of canned – but add an extra 1/2 cup liquid
- No brown sugar? Try honey or maple syrup – start with half the amount
- Cauliflower rice can replace regular rice for low-carb – stir in at the very end
The texture changes slightly with substitutions, but the soul-warming flavors stay delicious!
Serving Suggestions for Crockpot Cabbage Rolls
Now comes the best part – digging in! I love serving these unstuffed cabbage rolls in big, cozy bowls. A sprinkle of fresh parsley adds a pop of color and freshness right at the end. For sides, you can’t go wrong with:
- Crusty bread to soak up all that delicious sauce
- A simple green salad with tangy vinaigrette
- Buttered egg noodles for extra comfort
My kids always ask for extra sauce, so I usually have some warm bread ready for dipping!
Storing and Reheating Crockpot Cabbage Rolls
Here’s the best part about this recipe – it tastes even better the next day! I always make extra because leftovers are perfect for busy weeks. Let the cabbage rolls cool completely, then store in airtight containers in the fridge for up to 4 days. For freezing, portion into freezer-safe bags (remove as much air as possible) and it’ll keep for 3 months. To reheat, I just pop a serving in the microwave with a splash of water (to keep it moist) or warm gently on the stove. The rice might get a bit softer, but those flavors? Absolutely heavenly!
Nutritional Information
Here’s the scoop on what you’re getting in each comforting bowl of these crockpot cabbage rolls. Keep in mind these are estimates – your exact numbers might dance around a bit depending on your ingredients (like how lean your beef is or if you go light on the brown sugar).
Each serving (about 1 hearty bowl) packs around 390 calories with 24g of protein to keep you satisfied. You’ll get 6g of fiber from that wonderful cabbage, and about 12g of sugar (mostly from the tomatoes and that touch of brown sugar we added). It’s comfort food you can feel good about!
Frequently Asked Questions
I’ve gotten so many questions about these crockpot cabbage rolls over the years – let me answer the ones that pop up most often!
Can I use raw rice instead of cooked?
Absolutely! Just add 1/2 cup uncooked rice at the beginning with an extra cup of broth. Cook on LOW for 7-8 hours (try to stir once if you can). The rice absorbs all that delicious tomato flavor as it cooks!
How can I reduce the sodium?
Easy fixes: use low-sodium broth and canned tomatoes, skip the added salt, and go light on the Worcestershire sauce. The flavors will still shine through!
My slow cooker runs hot – any adjustments?
Check at 5 hours on LOW – you want tender cabbage, not mush. If it’s cooking too fast, you might need to switch to HIGH for just 2-3 hours instead.
Can I make this vegetarian?
Sure thing! Swap the beef for lentils or mushrooms, use veggie broth, and maybe add an extra dash of smoked paprika for that umami kick.
Share Your Feedback
I’d love to hear how your crockpot cabbage rolls turned out! Did your family gobble it up like mine does? Drop me a note below – your tips and tweaks might just help another busy cook!
Print
Hearty Crockpot Cabbage Rolls: 7-Hour Comfort in Every Bite
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
Quick and easy slow cooker unstuffed cabbage rolls with ground beef and rice.
Ingredients
- 1 1/2 lbs ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium green cabbage, chopped into 1–2 inch pieces (about 6–8 cups)
- 1 green bell pepper, diced (optional)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 cup beef broth (or water)
- 1 tablespoon Worcestershire sauce (optional)
- 2 tablespoons brown sugar (or 1 tablespoon, to taste)
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup cooked rice (white or brown), stirred in at the end (or 1/2 cup uncooked rice + add 1 extra cup broth and cook longer)
- Chopped parsley, for serving (optional)
Instructions
- Brown the beef in a skillet over medium-high heat with onion until browned. Drain excess grease. Stir in garlic for 30 seconds.
- Layer the slow cooker: Add half the chopped cabbage. Top with browned beef mixture, then remaining cabbage.
- Mix the sauce: Whisk crushed tomatoes, tomato sauce, diced tomatoes, beef broth, Worcestershire, brown sugar, paprika, oregano, salt, pepper, and red pepper flakes. Pour over everything.
- Cook: Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until cabbage is tender.
- Add rice: Stir in cooked rice during the last 10–15 minutes to heat through. (If using uncooked rice: add it at the start with 1 extra cup broth and cook on LOW 7–8 hours, stirring once if possible.)
- Serve: Taste and adjust seasoning. Spoon into bowls and top with parsley.
Notes
- Adjust brown sugar and red pepper flakes to taste.
- Use cooked rice for quicker prep or uncooked rice for a hands-off approach.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 12g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg