Slow Cooker Unstuffed Cabbage Rolls
A hands-off, family-friendly dish that captures the comforting flavors of classic cabbage rolls in a simple slow cooker meal. Perfect for busy weeknights!
Ingredients
Main Ingredients
- 1 pound ground beef 80/20 gives good flavor; sub ground turkey or plant-based crumbles for lighter options
- 1 whole yellow onion, diced
- 1 small head green cabbage, chopped (about 6–8 cups shredded)
- 14 ounce can petite diced tomatoes
- 6 ounce can tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 teaspoons dried parsley
- 1/4 teaspoon red pepper flakes (optional for a little heat)
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 cup water
Instructions
Preparation
- Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon. Brown until the meat is cooked through (no pink remains) for food safety. Drain any excess fat.
- Add the diced onion, thyme, parsley, red pepper flakes, and salt to the skillet with the beef. Cook until the onion softens, about 3–4 minutes.
- Transfer the meat-and-onion mixture to your slow cooker. Add the chopped cabbage and toss gently to combine.
- In a bowl, whisk together the diced tomatoes, tomato paste, Worcestershire sauce, and 1/2 cup water until smooth.
- Pour the sauce over the meat and cabbage in the slow cooker. Stir gently to distribute the sauce, but don’t overwork the cabbage.
Cooking
- Cover and cook on LOW for 6–8 hours, or until the cabbage is tender and the flavors are melded. Taste and adjust seasoning before serving.
- Tip: If you prefer firmer cabbage, check at 5 hours; for fall-apart texture, 8 hours is perfect.
Notes
For lower-sodium version, reduce the salt and use no-salt-added tomatoes. Store leftovers in an airtight container for 3–4 days, or freeze for up to 3 months. Reheat gently before serving. Consider serving with mashed potatoes or buttered egg noodles.