Description
A delicious and effortless casserole that combines all the flavors of traditional cabbage rolls, cooked in a crockpot for a convenient meal.
Ingredients
Scale
- 1 large head of cabbage, chopped
- 1 pound ground beef or turkey
- 1 cup uncooked rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) 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
- In a large skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess fat and set aside.
- In the same skillet, add the chopped onion and garlic, sautéing for 2-3 minutes until the onion is translucent.
- In a large bowl, combine the cooked meat, sautéed onion and garlic, uncooked rice, crushed tomatoes, tomato sauce, Worcestershire sauce, oregano, basil, salt, and pepper. Mix well.
- Layer half of the chopped cabbage in the bottom of the crockpot. Spoon half of the meat mixture over the cabbage. Repeat with the remaining cabbage and meat mixture.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the cabbage is tender and the rice is cooked through.
- If desired, sprinkle shredded cheese on top during the last 30 minutes of cooking, allowing it to melt.
Notes
- Feel free to use any ground meat of your choice.
- This dish can be made ahead of time and stored in the refrigerator before cooking.
- For a vegetarian option, replace meat with plant-based protein and use vegetable broth instead of beef broth.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg