Crock Pot Cabbage Roll Casserole
Say goodbye to the hassle of rolling cabbage leaves with this savory Crock Pot Cabbage Roll Casserole! Bursting with hearty ground beef, tender cabbage, and perfectly cooked white rice, this slow-cooker masterpiece delivers all the comforting flavors of traditional cabbage rolls in an effortless, layered casserole form. Simmered in a rich tomato-based sauce and finished with a gooey layer of melted mozzarella cheese, this recipe is a perfect blend of tangy, savory, and cheesy goodness. With minimal prep and a “set-it-and-forget-it” approach, it’s an ideal choice for busy weeknights or cozy family dinners. Serve this crowd-pleaser straight from the slow cooker for a meal that’s both satisfying and irresistibly delicious. Keywords: Crock Pot Cabbage Roll Casserole, slow cooker casserole, cabbage rolls, one-pot meal, comfort food recipe.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves minced garlic
- 1 head green cabbage, chopped
- 2 cups cooked white rice
- 14.5 ounces diced tomatoes (with juice)
- 15 ounces tomato sauce
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups shredded mozzarella cheese
Instructions
In a large skillet over medium heat, brown the ground beef with the diced onion and minced garlic. Cook until the beef is no longer pink and the onions are translucent, about 5-7 minutes. Drain excess fat if necessary.
Spray the inside of a crock pot with non-stick cooking spray to prevent sticking.
Layer half of the chopped cabbage on the bottom of the crock pot.
Spread half of the cooked ground beef mixture on top of the cabbage layer.
Sprinkle half of the cooked rice over the beef mixture.
Pour half of the diced tomatoes (with juice) and half of the tomato sauce over the rice.
Repeat the layering process with the remaining cabbage, ground beef mixture, cooked rice, diced tomatoes, and tomato sauce.
In a small mixing bowl, whisk together the beef broth, Worcestershire sauce, dried parsley, dried oregano, salt, and black pepper. Pour this mixture evenly over the layers in the crock pot.
Cover the crock pot with the lid and cook on LOW for 6 hours, or until the cabbage is tender.
Once fully cooked, sprinkle shredded mozzarella cheese evenly over the top of the casserole. Cover and cook for an additional 15-20 minutes, or until the cheese is melted.
Serve hot and enjoy your comforting Crock Pot Cabbage Roll Casserole!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 29% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1299 mg | 56% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 11.9 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 326 mg | 25% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 900 mg | 19% | |
*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.
