Slow Cooker Unstuffed Cabbage Roll Casserole

Ingredients

1 ½ lbs ground beef (or ground turkey)

1 medium onion, chopped

3 cloves garlic, minced

1 medium head of cabbage, chopped (about 6–8 cups)

1 (15 oz) can tomato sauce

1 (14.5 oz) can diced tomatoes

½ cup uncooked white rice (optional)

1 cup beef broth

2 tbsp tomato paste (optional, for richer flavor)

1 tsp salt

½ tsp black pepper

1 tsp paprika

½ tsp dried thyme (optional)

1 tbsp Worcestershire sauce

1 tbsp brown sugar (balances acidity)

Optional garnish: sour cream or fresh parsley

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Instructions

1. Brown the Meat:
   In a skillet, cook the ground beef and chopped onion over medium heat until beef is browned and onions are soft. Drain excess fat.
2. Add Garlic & Seasoning:
   Stir in garlic, salt, pepper, paprika, thyme, Worcestershire sauce, and tomato paste (if using). Cook for 1–2 minutes.
3. Layer in the Slow Cooker:
   Add half the chopped cabbage to the bottom of the slow cooker.
   Spoon half of the meat mixture over it.
   Repeat layers, ending with meat on top.
4. Add Liquids:
   Pour in tomato sauce, diced tomatoes (with juice), beef broth, and uncooked rice (if using). Gently stir to combine.
5. Cook:

On Low for 6–7 hours

Or High for 3–4 hours
Until cabbage is tender and flavors are well blended.

6. Serve:
   Stir before serving. Top with a dollop of sour cream or sprinkle of parsley if desired.

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Would you like me to give you an Instant Pot or stovetop version of this recipe too?