Ingredients
Equipment
Method
- 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
- 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
- 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
- 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
- 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
- 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.
- 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.
