Imagine all the cozy, comforting flavors of traditional cabbage rolls combined into one easy, hands-off crockpot casserole. This dish delivers tender cabbage, savory ground meat, and perfectly cooked rice, all melded together in a rich tomato sauce that fills your home with inviting aromas.
Whether you’re feeding a family or prepping ahead for busy days, this slow cooker casserole lets you come home to a hearty, flavorful meal without the fuss of rolling individual cabbage leaves.
- All the classic flavors of cabbage rolls without the hassle of rolling each leaf.
- The crockpot does all the work, giving you tender cabbage and perfectly cooked rice.
- Versatile and customizable with ground beef, turkey, or even plant-based proteins.
Ingredients
- Large head of cabbage: Chopped fresh cabbage provides a tender, slightly sweet base that soaks up all the savory flavors during slow cooking.
- Ground beef or turkey (1 pound): Protein choice that brings hearty, meaty goodness to this casserole; turkey offers a lighter option.
- Uncooked rice (1 cup): Absorbs the tomato sauce and juices, creating a satisfying texture that complements the cabbage and meat.
- Onion, chopped: Adds sweetness and depth when sautéed, enhancing the overall flavor profile.
- Garlic cloves, minced (2): Infuses a fragrant, savory punch that balances the richness of the meat and tomatoes.
- Crushed tomatoes (28 ounces): Provides a robust, slightly chunky tomato base that enriches every bite.
- Tomato sauce (15 ounces): Adds smooth tomato flavor and helps blend all ingredients into a cohesive casserole.
- Worcestershire sauce (1 tablespoon): Boosts umami with a tangy, savory kick that enhances the meatiness.
- Dried oregano (1 teaspoon): Brings earthy herbaceous notes that complement the tomato sauce.
- Dried basil (1 teaspoon): Adds a sweet, aromatic touch that rounds out the herbs.
- Salt and pepper, to taste: Essential seasoning to balance and elevate all the flavors.
- Shredded cheese (1 cup, optional): Melts on top for a creamy, golden finish adding richness and texture.
Instructions
- Brown the ground meat
Heat a large skillet over medium heat and cook the ground beef or turkey until fully browned. This step develops deep, savory flavors and ensures the meat is cooked through before layering.
- Sauté onions and garlic
In the same skillet, add chopped onion and minced garlic. Sauté for 2-3 minutes until onions turn translucent and fragrant, which softens them and intensifies their sweetness.
- Combine the meat mixture
In a large bowl, mix the cooked meat, sautéed onions and garlic, uncooked rice, crushed tomatoes, tomato sauce, Worcestershire sauce, oregano, basil, salt, and pepper. Stir thoroughly to evenly distribute all ingredients, ensuring balanced flavor in every bite.
- Layer cabbage and meat mixture in crockpot
Place half of the chopped cabbage at the bottom of the crockpot. Spread half of the meat mixture over the cabbage. Repeat layering with remaining cabbage and meat mixture. This layering helps flavors meld and ensures even cooking.
- Cook slowly until tender
Cover and cook on low for 6-8 hours or on high for 3-4 hours. The slow heat tenderizes the cabbage while the rice absorbs the tomato sauce, resulting in a hearty, cohesive casserole.
- Optional cheese topping
About 30 minutes before finishing, sprinkle shredded cheese evenly on top. Cover again to allow the cheese to melt fully, adding a creamy, satisfying layer.
- You can swap ground beef for ground turkey or any preferred ground meat to suit your taste.
- This casserole can be assembled the night before and refrigerated, making mealtime quicker.
- For a vegetarian twist, replace meat with plant-based protein and use vegetable broth if desired.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave until warmed through. This casserole also freezes well for up to 3 months.
Serving Suggestions
Serve warm with a side of crusty gluten-free bread or a fresh green salad to balance the hearty casserole. A dollop of sour cream or a sprinkle of fresh herbs adds a nice finishing touch.
- To speed up cooking, use pre-cooked rice, but reduce crockpot time to prevent overcooked rice and cabbage.
- Sautéing the onions and garlic first draws out their natural sweetness, deepening overall flavor.
- Using Worcestershire sauce adds complexity and boosts the umami profile of the dish.
FAQs
- Can I use instant rice instead of uncooked rice?
Using instant rice is not recommended as it may become mushy during the long cooking time. Stick to uncooked rice for best texture.
- Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free Worcestershire sauce and other labeled ingredients.
- Can I prepare this in the oven instead of a crockpot?
You can bake it covered at 350°F for about 1.5 to 2 hours, but slow cooking yields the best tender results.
- How do I know when the casserole is done?
The cabbage should be tender and easily pierced with a fork, and the rice should be fully cooked and fluffy.
- Can I add vegetables like carrots or bell peppers?
Yes, diced vegetables can be added for extra nutrition and flavor. Add them with the cabbage for even cooking.
- Can I double this recipe for a larger crowd?
Absolutely! Use a larger crockpot or cook in two batches to ensure even cooking.
- What cheese works best for topping?
Cheddar, mozzarella, or a blend of cheeses melt well and add great flavor to the casserole.
Crockpot Cabbage Roll Casserole
Equipment
- 1 large skillet
- 1 large bowl
- 1 crockpot
Ingredients
- 1 large head cabbage chopped
- 1 lb ground beef or turkey
- 1 cup uncooked rice
- 1 onion chopped
- 2 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 1 can 15 oz tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded cheese optional
Instructions
- Brown the ground beef or turkey in a large skillet over medium heat until fully cooked; drain excess fat and set aside.
- In the same skillet, sauté the chopped onion and minced garlic for 2-3 minutes until the onion is translucent.
- Combine the cooked meat, sautéed onion and garlic, uncooked rice, crushed tomatoes, tomato sauce, Worcestershire sauce, oregano, basil, salt, and pepper in a large bowl and mix well.
- Layer half of the chopped cabbage in the bottom of the crockpot, then spoon half of the meat mixture over it; repeat with remaining cabbage and meat mixture.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until cabbage is tender and rice is fully cooked.
- If desired, sprinkle shredded cheese on top during the last 30 minutes of cooking to allow it to melt.
Notes
- Use any preferred ground meat or plant-based protein for variation.
- Prep ahead by assembling and refrigerating before cooking.
- Substitute vegetable broth for a vegetarian option.
