Slow Cooker Cabbage Roll Casserole
Transform your weeknight dinners with the ultimate comfort food: Slow Cooker Cabbage Roll Casserole. This hearty, deconstructed take on traditional cabbage rolls brings all the classic flavors with a fraction of the effort. Featuring tender layers of seasoned ground beef (or pork), soft cabbage, and perfectly cooked rice, this dish simmers in a rich tomato-based sauce infused with garlic, paprika, and oregano. The slow cooker does all the work, melding the ingredients into a flavorful casserole that’s both filling and wholesome. Perfect for busy days, this one-pot wonder requires minimal prep and delivers a satisfying meal that serves up to six. Garnish with fresh parsley for a burst of color and freshness and enjoy a cozy, home-cooked dinner without the hassle. Ideal for family meals, meal prep, or whenever you're craving savory, slow-cooked comfort food.
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Recipe Information
Ingredients
- 1 pound Ground beef (or ground pork)
- 1 medium White onion, diced
- 3 cloves Garlic cloves, minced
- 1 head Cabbage, chopped
- 1 cup White or brown rice, uncooked
- 14.5 ounces Diced tomatoes (with juice)
- 15 ounces Tomato sauce
- 1 cup Beef broth
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley, chopped (optional, for garnish)
Instructions
In a skillet over medium heat, cook the ground beef until browned, breaking it up with a spoon. Drain any excess fat and transfer the cooked beef to the slow cooker.
Using the same skillet, sauté the diced onion and minced garlic for 2-3 minutes until soft and fragrant. Add them to the slow cooker.
Chop the cabbage into bite-sized pieces and add it to the slow cooker as a layer over the beef and onions.
Rinse the uncooked rice under cold water and sprinkle it evenly over the cabbage in the slow cooker.
Pour the diced tomatoes (with their juice), tomato sauce, and beef broth over the layers in the slow cooker.
Sprinkle the paprika, oregano, salt, and black pepper evenly over the top.
Gently stir the mixture in the slow cooker to evenly combine the ingredients, ensuring the rice is submerged in the liquid.
Cover the slow cooker with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the rice is tender and the cabbage is fully cooked.
Once cooking is complete, give the casserole a gentle stir to incorporate all the layers. Taste and adjust seasoning if needed.
Serve warm, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 4181 mg | 182% | |
| Total Carbohydrate | 230.1 g | 84% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 38.0 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3158 mg | 67% | |
*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.
