Crockpot Cabbage Roll Casserole
A comforting crockpot casserole blending classic cabbage roll flavors with ground meat, rice, and a savory tomato sauce, perfect for an easy gluten-free main dish.
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.