Slow Cooker Unstuffed Cabbage Rolls

Slow Cooker Unstuffed Cabbage Rolls offer a hearty and flavorful meal without the tedious rolling, making it an incredibly useful weeknight dinner solution that simplifies this classic comfort food.

Key Ingredients for Slow Cooker Unstuffed Cabbage Rolls

• 1 pound ground beef (or a mix of ground beef and pork)
• 1 cup cooked white rice (from about 1/3 cup uncooked rice)
• 1/2 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup beef broth
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 head of green cabbage, thinly sliced (about 6-8 cups)
• Optional toppings: sour cream, fresh parsley, shredded cheese

How to Make Slow Cooker Unstuffed Cabbage Rolls

This recipe transforms classic cabbage rolls into an incredibly easy, dump-and-go slow cooker meal that’s both delicious and deeply satisfying. The convenience of unstuffed cabbage rolls means you get all the rich, savory flavors without any of the rolling fuss, perfect for busy evenings. Preparation is a breeze, taking only about 20 minutes of active time before the slow cooker does the rest!

Step-by-Step Instructions

1. Brown the Meat (Optional but Recommended): In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up into crumbles. Drain off any excess fat. If you prefer to skip this step and add the raw ground beef directly to the slow cooker, that’s also an option, though browning adds an extra layer of flavor and renders some fat.
2. Prepare the Cabbage: Remove the tough outer leaves from the head of cabbage. Quarter the cabbage, remove the core, and then thinly slice the remaining cabbage. You should have roughly 6-8 cups of shredded cabbage.
3. Combine Ingredients: In your slow cooker insert, combine the browned ground beef (if browned), cooked rice, chopped onion, and minced garlic.
4. Add the Sauce Components: Pour in the tomato sauce and undrained diced tomatoes. Add the beef broth, ketchup, Worcestershire sauce, dried parsley, salt, black pepper, and dried thyme. Stir everything together until well combined.
5. Layer the Cabbage: Add the thinly sliced cabbage on top of the meat and sauce mixture. Gently press it down so it’s mostly submerged in the liquid.
6. Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the cabbage is tender and all the flavors have melded together beautifully.
7. Serve: Give the mixture a good stir before serving. Ladle the unstuffed cabbage rolls into bowls. Serve hot, garnished with your favorite toppings like a dollop of sour cream, a sprinkle of fresh parsley, or a bit of shredded cheese.

Why You’ll Love This Slow Cooker Unstuffed Cabbage Rolls

You’ll adore these Slow Cooker Unstuffed Cabbage Rolls for their incredibly comforting and robust flavor profile that truly captures the essence of traditional cabbage rolls, but with a fraction of the effort. The tender, seasoned meat and rice simmered in a rich tomato broth create a dish that’s both hearty and deeply satisfying, a far cry from the often-labor-intensive rolled version. Plus, making this at home saves you money compared to restaurant pre-made versions or even the cost of individual ingredients for a complex rolled recipe, offering incredible value and deliciousness.

The symphony of savory ground beef, fluffy rice, and tender cabbage, all enveloped in a tangy, tomato-based sauce, is utterly irresistible. It’s a perfect weeknight meal that tastes like a weekend project, making it a go-to for busy families. This recipe is practically a love letter to comfort food, offering a delightful aroma that will fill your kitchen and a taste that will warm you from the inside out. Don’t wait – add this simple yet spectacular recipe to your meal rotation and experience the magic of unstuffed, slow-cooked goodness!

Storing and Reheating Tips

Storing Leftovers:
Once cooled, transfer any leftover Slow Cooker Unstuffed Cabbage Rolls to an airtight container. These will keep well in the refrigerator for up to 3-4 days. It’s important to store them properly to maintain their freshness and prevent spoilage.

Reheating:

• Microwave: For a quick reheat, spoon a portion into a microwave-safe dish, cover, and heat on medium power for 1-2 minutes, stirring halfway through, until heated through and steaming.
• Stovetop: You can also reheat on the stovetop. Gently warm the leftovers in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a tablespoon or two of water or broth if the mixture seems a bit dry.

Freezing for Future Meals:
To freeze, allow the cooked unstuffed cabbage rolls to cool completely. Portion them into freezer-safe containers or heavy-duty freezer bags. They can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the methods described above.

Final Thoughts

These Slow Cooker Unstuffed Cabbage Rolls are a testament to how simple ingredients and a bit of slow cooking magic can create an exceptionally comforting and flavorful meal. Give this easy recipe a try for a satisfying dinner that the whole family will love without all the fuss.

try also : 

• Lentil and Sweet Potato Salad
• Cranberry Brie Bites
• Crispy Sweet Potato Bites
• Matcha Cake Recipe
• find more in Pinterest

Slow Cooker Unstuffed Cabbage Rolls

Offer a hearty and flavorful meal without the tedious rolling, making it an incredibly useful weeknight dinner solution that simplifies this classic comfort food.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 minutes mins

Course: Main Course

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground beef or a mix of ground beef and pork
• 1 cup cooked white rice from about 1/3 cup uncooked rice
• 1/2 cup chopped yellow onion
• 2 cloves garlic minced
• 1 (15 ounce) can tomato sauce
• 1 (14.5 ounce) can diced tomatoes undrained
• 1 cup beef broth
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 head green cabbage thinly sliced (about 6-8 cups)

Optional toppings

• sour cream
• fresh parsley
• shredded cheese

Equipment

• Slow Cooker
• Large skillet

Method

 

1. In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up into crumbles. Drain off any excess fat. If you prefer to skip this step and add the raw ground beef directly to the slow cooker, that’s also an option, though browning adds an extra layer of flavor and renders some fat.
   1 pound ground beef
2. Remove the tough outer leaves from the head of cabbage. Quarter the cabbage, remove the core, and then thinly slice the remaining cabbage. You should have roughly 6-8 cups of shredded cabbage.
   1 head green cabbage
3. In your slow cooker insert, combine the browned ground beef (if browned), cooked rice, chopped onion, and minced garlic.
   1 pound ground beef, 1 cup cooked white rice, 1/2 cup chopped yellow onion, 2 cloves garlic
4. Pour in the tomato sauce and undrained diced tomatoes. Add the beef broth, ketchup, Worcestershire sauce, dried parsley, salt, black pepper, and dried thyme. Stir everything together until well combined.
   1 (15 ounce) can tomato sauce, 1 (14.5 ounce) can diced tomatoes, 1 cup beef broth, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon dried parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon dried thyme
5. Add the thinly sliced cabbage on top of the meat and sauce mixture. Gently press it down so it’s mostly submerged in the liquid.
   1 head green cabbage
6. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the cabbage is tender and all the flavors have melded together beautifully.
7. Give the mixture a good stir before serving. Ladle the unstuffed cabbage rolls into bowls. Serve hot, garnished with your favorite toppings like a dollop of sour cream, a sprinkle of fresh parsley, or a bit of shredded cheese.
   sour cream, fresh parsley, shredded cheese

Notes

This recipe is a simplified version of classic cabbage rolls, ideal for weeknight dinners. It can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 2-3 months.