Crock Pot Cabbage Roll Casserole
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I’ve made a version of this Crock Pot cabbage roll casserole so many times that it feels like a Sunday ritual — but it’s just as welcome on a hectic weeknight. Think all the cozy, tomatoey comfort of stuffed cabbage, without the folding: layers of chopped green cabbage, savory beef and Italian sausage, tomatoes and rice that cook low and slow until everything melts together. It’s hands-off, budget-friendly, and feeds a crowd with minimal cleanup. If you like easy slow-cooker dinners, this is one to keep in rotation — it’s in the same family as other hearty slow-baked meals like these easy Crock Pot casseroles I turn to when I need comfort food and less fuss.
Why you’ll love this dish
This casserole gives you the warm, familiar flavors of cabbage rolls — tomato, beef, garlic — without laborious wrapping. It’s ideal for busy families, cooks who want make-ahead dinners, or anyone feeding a crowd on a budget.
“A hearty, no-fuss take on classic cabbage rolls — tasty, inexpensive, and easy to double for a freezer meal.” — a friend who requested it every time she visited
Reasons to try it:
- Hands-off cooking: brown, layer, pour sauce, and let the Crock Pot do the work.
- Budget and yield: inexpensive ingredients that stretch to feed many.
- Kid and crowd-friendly: familiar flavors and soft textures most people like.
- Make-ahead and freezer potential: excellent for meal prep and reheating.
The cooking process explained
Quick overview so you know what to expect:
- Brown the ground beef, Italian sausage, and onion to develop flavor and render fat.
- Layer chopped cabbage and the meat mixture in the slow cooker.
- Whisk tomato sauce, diced tomatoes, rice, beef broth, and seasonings; pour over layers so the rice cooks in the sauce.
- Cook on low 6–8 hours until cabbage is tender and rice is done. Stir and serve.
If you’re curious how this sort of slow-cooked casserole compares to other stuffed-cabbage-style dishes, you might also like this twist on a meaty baked casserole like a Crockpot cheesesteak potato casserole for different flavor inspiration.
What you’ll need
- 1 medium head green cabbage, chopped (remove core and roughly chop into 1–2 inch pieces)
- 1 lb ground beef (80/20 works fine)
- 1 lb Italian sausage (sweet or mild; remove casings if using links)
- 1 onion, chopped (yellow or white)
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes (undrained)
- 1 cup uncooked rice (long-grain white is standard; see tips for swaps)
- 2 cups beef broth (low-sodium if preferred)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Notes and substitutions:
- Swap ground turkey or chicken for a lighter version; add a tablespoon of olive oil when browning to prevent sticking.
- For a gluten-free casserole, verify sausage is GF and use GF broth.
- If you prefer more tomato tang, stir in 1–2 tablespoons Worcestershire or a splash of red wine vinegar.
Step-by-step instructions
- Heat a large skillet over medium. Add the ground beef, Italian sausage (remove casings if needed), and chopped onion. Cook, breaking up the meat, until no pink remains and the onion is soft, about 6–8 minutes. Drain off excess fat. Taste and season lightly with salt and pepper.
- In the Crock Pot, spread half of the chopped cabbage in an even layer. Spoon half of the meat mixture over the cabbage. Repeat with the remaining cabbage and meat to make two layers.
- In a medium bowl, whisk together the tomato sauce, diced tomatoes (with juices), uncooked rice, beef broth, garlic powder, paprika, and a pinch of salt and pepper. Pour this mixture evenly over the layered cabbage and meat — the rice should be submerged so it cooks properly.
- Cover and cook on LOW for 6–8 hours. Check near 6 hours: the cabbage should be tender and the rice cooked through. If the rice still feels firm, cook another 30–60 minutes.
- When done, uncover and gently stir to combine everything into a cohesive casserole. Serve warm.
Cooking tip: slow-cooker temperatures vary. If your slow cooker runs hot, check at 5–6 hours; if it’s cool, you may need 8 hours. The rice will absorb a lot of liquid, so resist adding extra liquids until you see final doneness.
Best ways to enjoy it
- Spoon into shallow bowls and top with a dollop of sour cream or plain Greek yogurt and chopped parsley for brightness.
- Serve with crusty bread, buttered rye, or garlic toast to sop up the tomato sauce.
- A crisp green salad or roasted root vegetables balance the softness of the casserole.
- For a fuller meal, serve alongside mashed potatoes or buttery egg noodles. If you like bold pairings, a medium-bodied red wine or a malty amber beer complements the tomato and sausage nicely.
For different pairing ideas or other slow-cooker casseroles to rotate through the week, check recipes like this Crockpot chicken enchilada casserole.
Storage and reheating tips
- Refrigerate: Cool leftovers within 2 hours, then store in an airtight container for 3–4 days.
- Freeze: Portion into freezer-safe containers. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Rewarm gently in a saucepan over medium-low or in a 350°F (175°C) oven covered until heated through. Microwaving works for single portions — heat until steaming and check that internal temperature reaches 165°F (74°C).
- Food safety: Ground meat should reach 160°F when initially cooked. Always reheat leftovers thoroughly. Do not refreeze once thawed unless heated to safe temperatures first.
Helpful cooking tips
- Brown the meat well: a good sear adds depth. Deglaze the skillet with a splash of beef broth if browned bits stick — incorporate those into the slow cooker for extra flavor.
- Chop cabbage uniformly: pieces of similar size cook evenly. Larger pieces hold texture; finer shreds blend more into the sauce.
- Rice choice matters: long-grain white rice works reliably. If using brown rice, increase liquid and cooking time; consider par-cooking it first. Instant rice is not recommended because it can turn mushy.
- Adjust liquid as needed: if you prefer a saucier bake, add 1/2 cup extra broth. If it’s too wet at the end, cook uncovered for 20–30 minutes to reduce.
- Layer loosely: don’t pack cabbage too tightly — the sauce needs to circulate so rice cooks evenly.
Recipe variations
- Low-carb: replace rice with cauliflower rice. Add cauliflower rice during the final hour so it doesn’t overcook.
- Vegetarian: swap beef and sausage for cooked lentils or a plant-based ground meat. Use vegetable broth instead of beef broth.
- Cheesy finish: sprinkle shredded mozzarella or cheddar over the top in the last 15–20 minutes and cover until melted.
- Spicy twist: use hot Italian sausage or add 1/2 teaspoon red pepper flakes and a splash of hot sauce.
- Single-pot stove version: cook meat and onions, add cabbage and sauce in a large Dutch oven, simmer covered until cabbage and rice are tender (stir frequently and add extra broth as needed).
Common questions
Q: Can I use frozen cabbage?
A: Yes — but thaw and drain excess water first, or add a little less broth because frozen cabbage releases moisture as it cooks.
Q: Can I double the recipe?
A: You can, but use a large slow cooker. Alternatively, make two separate slow cookers or double and bake in a 9×13 ovenproof dish covered at 350°F for 1–1.5 hours, checking rice doneness.
Q: What rice works best?
A: Long-grain white rice is the safest choice for texture and predictable cooking time in the slow cooker. Brown rice will need more liquid and a longer cook time; par-cook it first if you want to use brown rice.
Q: Can I prepare this the night before?
A: Yes — assemble layers in the slow cooker insert, cover, and refrigerate. Start cooking in the morning, but allow an extra 30–60 minutes of cook time if starting from cold.
Q: How do I keep the casserole from becoming watery?
A: Make sure to drain excess fat after browning the meat, don’t over-pack the cooker, and check doneness before adding extra liquid. If it’s watery at the end, cook uncovered for a while to reduce.
Conclusion
If you love the flavors of stuffed cabbage but want something simpler, this Crock Pot cabbage roll casserole delivers that tomato-and-beef comfort with minimal effort. For more slow-cooker cabbage roll ideas and variations, see this popular version at Cabbage Roll Casserole (Crock Pot Version). If you want alternatives or community-tested tweaks, check the long-running recipe thread at Slow Cooker Cabbage Roll Casserole Recipe – Food.com. And for another home-cook take with helpful step-by-step photos, take a look at this approachable write-up at Crock Pot Cabbage Roll Casserole – Small Town Woman.
Crock Pot Cabbage Roll Casserole
Ingredients
Method
- Heat a large skillet over medium. Add the ground beef, Italian sausage, and chopped onion. Cook, breaking up the meat, until no pink remains and the onion is soft, about 6–8 minutes. Drain off excess fat. Taste and season lightly with salt and pepper.
- In the Crock Pot, spread half of the chopped cabbage in an even layer. Spoon half of the meat mixture over the cabbage. Repeat with the remaining cabbage and meat to make two layers.
- In a medium bowl, whisk together the tomato sauce, diced tomatoes (with juices), uncooked rice, beef broth, garlic powder, paprika, and a pinch of salt and pepper. Pour this mixture evenly over the layered cabbage and meat — the rice should be submerged so it cooks properly.
- Cover and cook on LOW for 6–8 hours. Check near 6 hours: the cabbage should be tender and the rice cooked through. If the rice still feels firm, cook another 30–60 minutes.
- When done, uncover and gently stir to combine everything into a cohesive casserole. Serve warm.
