Slow Cooker Unstuffed Cabbage Rolls Recipe
This Slow Cooker Unstuffed Cabbage Rolls recipe offers a comforting, deconstructed take on traditional cabbage rolls. Ground beef is browned with aromatic herbs and onions, then combined with chopped cabbage and a tangy tomato sauce in a crockpot. Simmered slow and low, the flavors meld beautifully, resulting in a hearty, easy-to-make dish that’s perfect for cozy dinners. Serve this savory stew over rice for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 yellow onion, diced
- 1 small head green cabbage, chopped into 1-inch pieces
Herbs and Seasonings
- 1 teaspoon dried thyme
- 2 teaspoons dried parsley
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
Tomato Sauce Mix
- 14 ounce can petite diced tomatoes
- 6 ounce can tomato paste
- 2 tablespoons Worcestershire sauce
- 1/2 cup water
Instructions
- Brown the Ground Beef: In a skillet over medium-high heat, crumble and cook the ground beef until it is just slightly pink inside. Drain excess fat if necessary to reduce greasiness.
- Add Onion and Seasonings: Add the diced yellow onion, dried thyme, dried parsley, red pepper flakes, and kosher salt to the skillet with the beef. Cook together for 3-5 minutes until the onions start to soften, stirring occasionally to blend flavors.
- Transfer to Crockpot: Pour the browned beef and onion mixture into the crockpot, spreading it evenly.
- Prepare and Add Cabbage: Chop the green cabbage into approximately 1-inch pieces and add them directly into the crockpot on top of the beef mixture.
- Make Tomato Sauce: In a mixing bowl or large measuring cup, combine the petite diced tomatoes, tomato paste, Worcestershire sauce, and water. Stir well to mix all ingredients uniformly.
- Add Sauce and Combine: Pour the tomato sauce mixture over the cabbage and beef in the crockpot. Carefully stir to ensure all ingredients are evenly distributed without mashing the cabbage.
- Cook Slowly: Cover and cook on low heat for 6 to 8 hours. If possible, stir the pot halfway through cooking to redistribute flavors and prevent sticking.
- Serve: Once done, serve the unstuffed cabbage rolls hot, ideally over a bed of cooked rice for a complete meal.
Notes
- If short on time, cooking on high for 3 to 4 hours may work but flavors develop best on low and slow.
- For a lighter version, substitute ground beef with ground turkey or chicken.
- Adding a pinch of sugar to the tomato sauce can help balance acidity if desired.
- Leftovers keep well refrigerated for up to 3 days and also freeze nicely for up to 2 months.
- Serve with crusty bread or a fresh salad to round out the meal.
