Go Back
–+ servings

Slow Cooker Unstuffed Cabbage Rolls

Please rate us
A comforting dish that captures the flavors of traditional cabbage rolls with minimal effort, perfect for busy nights.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef
  • 1 medium yellow onion, diced
  • 1 small head green cabbage, chopped
  • 14 ounces petite diced tomatoes
  • 6 ounces tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 teaspoons dried parsley
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 cup water

Method
 

Preparation
  1. Start by browning the ground beef in a skillet over medium-high heat until it’s still slightly pink. Drain any excess fat.
  2. Add the diced onion, dried thyme, dried parsley, red pepper flakes, and kosher salt to the skillet. Sauté until the onions become soft.
  3. Once everything is well combined, transfer the meat mixture to your slow cooker.
  4. Layer the chopped cabbage over the meat mixture in the slow cooker.
  5. In a separate bowl, combine the petite diced tomatoes, tomato paste, Worcestershire sauce, and water, stirring to make a smooth sauce.
  6. Pour the sauce over the meat and cabbage in the slow cooker and gently mix it all together.
Cooking
  1. Cover and cook on low for about 6 to 8 hours.
Serving
  1. Serve the Slow Cooker Unstuffed Cabbage Rolls with crusty bread or a side salad. A dollop of sour cream on top adds creaminess that complements the flavors.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 6gSodium: 750mgFiber: 5gSugar: 4g

Notes

For added depth of flavor, consider sautéing the onions and spices before adding them to the slow cooker. You can add some cooked rice or quinoa to the meat mixture if you prefer a heartier dish. Increase red pepper flakes or add hot sauce for more heat. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Tried this recipe?Let us know how it was!