Cabbage Roll Casserole Crock Pot
Savor the comforting flavors of traditional cabbage rolls with the ease of a slow cooker in this mouthwatering Cabbage Roll Casserole Crock Pot recipe. Perfectly layered with tender cabbage, seasoned ground beef and pork, hearty cooked rice, and a rich tomato-based sauce, this one-pot wonder delivers all the homey goodness of classic stuffed cabbage rolls without the fuss. Infused with hints of garlic, paprika, and Worcestershire sauce, every bite is bursting with savory flavor. Ready in just 20 minutes of prep time and slow-cooked to perfection, this recipe is a time-saving favorite ideal for busy weeknights or cozy family dinners. For a cheesy finish, a sprinkle of melty mozzarella tops this wholesome, gluten-free casserole, making it a surefire crowd-pleaser.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 pound Ground pork
- 1 medium White onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 medium head Cabbage, roughly chopped
- 2 cups Cooked white rice
- 2 cups Tomato sauce
- 1 14.5-ounce can Diced tomatoes (with juice)
- 1 cup Beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Shredded mozzarella cheese (optional)
Instructions
In a large skillet, cook the ground beef and ground pork over medium heat until browned, about 6-8 minutes. Drain excess grease.
Add the chopped onion and minced garlic to the skillet with the meat and sauté for 2-3 minutes until softened.
Stir in the paprika, salt, and black pepper, mixing well. Remove from heat and set aside.
Spray the crock pot with non-stick cooking spray to prevent sticking.
Layer half of the chopped cabbage at the bottom of the crock pot.
Spread half of the cooked meat mixture over the cabbage layer.
Evenly spread 1 cup of the cooked white rice over the meat layer.
Pour 1 cup of tomato sauce and half the can of diced tomatoes with juice over the rice layer.
Repeat the layering process (cabbage, meat, rice, and tomato mixture) with the remaining ingredients.
In a small bowl, whisk together the beef broth and Worcestershire sauce. Pour the mixture evenly over the layers in the crock pot.
Cover and cook on LOW for 5 hours or until the cabbage is tender and the flavors are well blended.
If desired, sprinkle shredded mozzarella cheese on top during the last 15 minutes of cooking to allow it to melt.
Serve the casserole warm and enjoy!
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1441 mg | 63% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 11.4 g | ||
| Protein | 36.4 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 257 mg | 20% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
