Cabbage rolls. Most of us grew up with someone in our family who made them, whether it was our mother, grandmother, aunt, or some other relative. After coleslaw, sauerkraut, and corned beef & cabbage, it’s probably the most popular dish around that uses cabbage as a major ingredient. I tried to make cabbage rolls once with disastrous results (I sliced my hand open while trying to cut the core out of a head of cabbage and ended up in the ER). So this heritage dish has eluded me. At least, until I came across this “deconstructed” version.
Pretty much all the same ingredients are here… ground beef, rice, tomato sauce, etc. But instead of making individual rolls of meat filling using cabbage leaves, it’s all chopped up and cooked casserole-style. And using a slow cooker means you can set it and let it do its thing while you work on other stuff.
The original recipe post called for topping this with cheese at the end of cooking. I don’t ever recall seeing anyone offer that on a cabbage roll, so I’ve omitted it here. If you’re interested in trying it, it’s mentioned in the note section of the recipe card.
Adapted from Spend With Pennies
Slow Cooker Cabbage Roll Casserole
Description
A "deconstructed" version of an old family classic, prepared in a slow cooker.
Adapted from Spend With Pennies
Ingredients
Instructions
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In a large skillet combine ground beef, onion, garlic, paprika, and thyme and cook over medium heat until the meat is browned, breaking it into crumbles as it cooks. Drain excess grease.
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Add 1/2 of the tomato sauce, 1/2 of the tomato soup, all of the diced tomatoes, and 1 cup of water to the meat mixture and stir until combined. Add rice and stir until heated through. Remove from heat.
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Remove the core from the head of cabbage and chop into bite-sized pieces.
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Place 1/2 of the meat mixture in the bottom of a 6 quart or larger slow cooker. Layer 1/2 of the cabbage on top of the meat. Repeat with the remaining meat and cabbage. Combine the remaining tomato sauce, tomato soup, and 1/3 cup of water, and pour evenly on top.
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Cook on Low for 4-6 hours or until the rice is cooked through. Serve immediately.
Nutrition Facts
Servings 8
Serving Size approx 2 cups
- Amount Per Serving
- Calories 309kcal
- % Daily Value *
- Total Fat 6.9g11%
- Saturated Fat 3g15%
- Cholesterol 76mg26%
- Sodium 665mg28%
- Potassium 1048mg30%
- Total Carbohydrate 31.2g11%
- Dietary Fiber 5.6g23%
- Sugars 10.6g
- Protein 29.7g60%
- Calcium 94 mg
- Iron 6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- As prepared, this dish is usually very bland. Some suggestions:
- Taste the meat mixture and add salt and pepper to taste before assembling in the slow cooker
- Substitute smoked paprika for the regular paprika
- The original recipe called for topping the dish with shredded cheese prior to serving. If desired, sprinkle 1 1/2 cups of shredded Mozzarella or Italian blend cheese on top at the end of cooking, and re-cover for 10 minutes to allow the cheese to melt.
