Slow Cooker Cabbage Roll Casserole (No-Roll Recipe) 🍲
All the cozy, comforting flavors of traditional cabbage rolls—without the rolling! This easy slow cooker casserole layers **seasoned ground beef, chopped cabbage, rice**, and a **rich tomato-Worcestershire sauce** for a hearty, one-pot meal that simmers low and slow until tender, savory, and deeply satisfying. With minimal prep and no assembly required, it’s comfort food perfected for busy days.
Why You’ll Love This Recipe ✨
This isn’t just another casserole—it’s a **shortcut to nostalgia**. Inspired by Amish farmhouse cooking and classic Eastern European stuffed cabbage, this version ditches the tedious rolling and lets the slow cooker do the work. The result? Juicy beef, soft cabbage, fluffy rice, and a tangy-sweet tomato sauce that everyone will love—even the picky eaters.
Perfect for:
- Weeknight dinners with zero stress
- Meal prep and freezer-friendly batches
- Fans of stuffed cabbage, shepherd’s pie, or meat-and-potatoes meals
- Cold-weather comfort on a spoon
Ingredients đź›’
For the Meat & Veggies
- 1½ lbs (680g) **ground beef** (80/20 recommended for flavor)
- 1 medium **onion**, chopped (~1 cup)
- 2 cloves **garlic**, minced
- 1 small head **green cabbage**, chopped (~6 cups)
For the Sauce & Seasoning
- 1 (15 oz / 425g) can **tomato sauce**
- 1 (14.5 oz / 410g) can **diced tomatoes**, undrained
- 1 cup (240ml) **beef broth**
- 1 tbsp **Worcestershire sauce**
- 1 tsp **salt**
- ½ tsp **black pepper**
- 1 tsp **paprika** (smoked or sweet)
For the Rice Base & Optional Mix-ins
- 1 cup (185g) **uncooked white rice** (not instant; jasmine or long-grain works well)
- Shredded cheddar or Parmesan cheese (last 30 mins)
- Drained kidney beans or black beans (for extra fiber)
- Pinch of red pepper flakes (for heat)
Step-by-Step Instructions 👩‍🍳
1. Brown the Beef & Aromatics
In a large skillet over medium heat:
- Cook ground beef, onion, and garlic 6–8 minutes, breaking up the meat, until beef is browned and onions are soft.
- Drain excess fat if desired.
2. Layer in the Slow Cooker
In a 5–6 quart slow cooker, layer in this order:
- Half the chopped cabbage
- All of the cooked beef mixture
- Uncooked rice, sprinkled evenly
- Remaining cabbage
3. Mix & Pour the Sauce
In a bowl:
- Stir together tomato sauce, diced tomatoes (with juice), beef broth, Worcestershire sauce, salt, pepper, and paprika.
- Pour evenly over the layered ingredients.
4. Cook Low & Slow
Cover and cook:
- **LOW for 6–7 hours**, or
- **HIGH for 3–4 hours**
Until: Rice is fully cooked and tender, Cabbage is soft but not mushy, and Liquid is absorbed.
5. Stir & Serve
- Remove lid and **gently stir everything together** to combine all layers.
- Taste and adjust seasoning if needed.
- Serve hot, straight from the crockpot.
Pair with: Crusty bread or garlic toast | A crisp green salad or applesauce | Sour cream or Greek yogurt on top
You Must Know đź’ˇ
- Use **uncooked rice**—it absorbs liquid and cooks perfectly in the sauce.
- Chop cabbage evenly—uniform pieces cook consistently.
- **Don’t stir while cooking**—prevents mushiness.
- Tastes better the next day! Flavors meld beautifully overnight.
- **Freezer-friendly**—cool completely and freeze before or after cooking.
Storage Tips đź§Š
- Store leftovers in an **airtight container in the fridge for up to 5 days**.
- Reheat gently on the stove over medium-low heat, stirring often.
- Freeze for **up to 3 months**—thaw overnight before reheating.
Ingredient Substitutions
- Ground beef: Turkey, chicken, pork, or lentils (for different proteins or plant-based options)
- White rice: Brown rice, quinoa, or cauliflower rice (Adjust cooking time accordingly)
- Beef broth: Vegetable or chicken broth (For dietary preferences)
- Worcestershire: Soy sauce + dash of vinegar (Umami substitute)
- Cabbage: Kale, Swiss chard, or collard greens (Heartier greens option)
Cultural Context 📜
Rooted in **Amish and Mennonite culinary traditions**, this recipe honors how simple ingredients—beef, cabbage, rice, and tomatoes—can become something deeply satisfying. Found at Sunday tables, church suppers, and creative kitchens alike, it celebrates the joy of making something special from what’s on hand.
Pro Tips 🎯
- **Double the recipe?** Yes—perfect for feeding a crowd. Use a larger slow cooker.
- **Want more flavor?** Add smoked paprika, thyme, or a bay leaf to the sauce.
- **Make ahead:** Chop veggies and brown meat 1–2 days ahead. Store separately.
Frequently Asked Questions (FAQ)
- Q: Can I use frozen cabbage?
- A: Not recommended—it releases too much water and turns soggy.
- Q: Why is my rice still hard?
- A: Likely undercooked or not enough liquid. Ensure full cook time and measure liquids accurately.
- Q: Can I make it in the oven?
- A: Absolutely! Combine everything in a 9×13-inch dish. Cover and bake at **325°F for 2–2.5 hours**.
Allergy Information & Dietary Notes
- **Contains:** wheat (in Worcestershire sauce), soy (in Worcestershire).
- **Gluten-free option:** Use certified GF Worcestershire and verify all labels.
- **Nut-free:** This recipe is naturally nut-free.
Always check labels—especially on processed sauces and broths.
Nutrition Facts (Per Serving – Approximate)
Based on 6 servings
Calories: | 320 |
Fat: | 14g |
Carbohydrates: | 28g |
Protein: | 22g |
Sodium: | 880mg |
This casserole doesn’t shout. It simmers quietly, fragrant and inviting, saying everything a great meal should: “Sit down. Eat. You’re taken care of.”