Slow Cooker Unstuffed Cabbage Rolls
A rainy October afternoon, the house smelling of simmered tomatoes and caramelized onions, reminds me why Slow Cooker Unstuffed Cabbage Rolls became my go-to comfort supper — it’s simple, cozy, and feeds a room full of smiles.
Introduction
There’s something especially homey about a pot of Slow Cooker Unstuffed Cabbage Rolls bubbling away on a cool fall evening. This deconstructed take on classic cabbage rolls saves you the time-stealing task of wrapping individual rolls while keeping all of the comforting flavors: tender cabbage, seasoned meat, and tangy tomato sauce. Readers love this recipe because it’s forgiving for beginners, perfect for busy bakers who want a hands-off main to pair with seasonal breads, and adaptable for special diets. If you like easy slow-cooker dinners, you’ll also appreciate this slow-cooked ribs recipe as another make-ahead favorite.
Ingredients
- 1 medium head green cabbage, cored and thinly sliced
- 1 1/2 lb ground beef
- 1 cup long-grain rice, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1/2 cup beef or vegetable broth
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped, for serving
Note: This recipe uses ground beef for a rich, familiar flavor. If you prefer a lighter option, ground turkey also works beautifully.
Step-by-step Instructions
- Brown the meat and aromatics
- Heat olive oil in a skillet over medium heat. Add chopped onion and garlic; sauté until fragrant and translucent.
- Add ground beef, breaking it up with a spoon; cook until no longer pink. Drain excess fat.
- Combine sauce and rice
- In a large bowl, stir together crushed tomatoes, tomato sauce, beef broth, brown sugar, Worcestershire, apple cider vinegar, smoked paprika, thyme, salt, and pepper.
- Add the rinsed rice and mix well so the rice is evenly coated.
- Layer in the slow cooker
- Lightly spray or oil the slow cooker insert. Place half of the sliced cabbage on the bottom as a base layer.
- Spoon half of the meat mixture over the cabbage, then pour half of the tomato-rice sauce over the top.
- Repeat with the remaining cabbage, meat, and sauce, ending with a sauce layer on top.
- Cook low and slow
- Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours. The cabbage should be tender and rice fully cooked.
- Finish and serve
- Stir gently to combine before serving. Taste and adjust seasoning. Sprinkle chopped parsley over bowls and serve with crusty bread.
Tips for Success
- Use rinsed rice: Rinsing removes surface starch so the rice cooks up fluffy, not gummy.
- Even layering: Layering cabbage and meat helps distribute flavors and ensures even cooking.
- Check liquid levels: If your slow cooker seems dry halfway through, add an extra 1/4–1/2 cup broth.
- Avoid overcooking rice: If you plan to cook for longer than the times above, use parboiled rice which holds up better in extended cooking.
- Rest before serving: Let the pot sit for 10 minutes after cooking to let flavors meld and the sauce thicken a bit. For more slow cooker advice, see this helpful guide on whether ribs should be covered in liquid in a slow cooker at should ribs be covered in liquid.
Possible Variations
- Gluten-free: Swap Worcestershire with a gluten-free version and ensure your broth and canned goods are gluten-free certified. Use long-grain rice as directed — it’s naturally gluten-free.
- Vegetarian: Replace ground beef with a hearty mix of lentils and chopped mushrooms; increase the broth to ensure the rice cooks fully.
- Streusel topping twist: For a playful sweet-savory contrast, top individual servings with a buttery oat streusel (rolled oats, butter, brown sugar, pinch of cinnamon) and briefly broil in small ramekins so the streusel crisps — this is great for those who enjoy seasonal, cozy textures.
- Spicy kick: Add 1–2 tsp of chili flakes or a diced jalapeño to the meat mixture.
Storage Recommendations
- Refrigerator: Keep leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave or gently on the stovetop with a splash of broth.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat tips: To preserve texture, reheat slowly on low heat and add a few tablespoons of water or broth if the sauce has thickened excessively. For best results when reheating a large batch, warm in a covered Dutch oven in a 325°F oven until heated through.
Conclusion
Slow Cooker Unstuffed Cabbage Rolls are a cozy, hands-off fall meal that’s forgiving for beginners and flexible for seasonal baking nights. If you want another time-saving, comforting version of this idea for your slow cooker, check out this classic Crock Pot Unstuffed Cabbage Rolls – The Country Cook for extra inspiration and serving suggestions.
FAQs
Q: Can I use instant rice or minute rice in Slow Cooker Unstuffed Cabbage Rolls?
A: It’s best to use regular long-grain rice or parboiled rice. Instant rice can become mushy during long slow-cooker cooking. If using instant rice, add it in the last 30–45 minutes of cooking.
Q: Can I prepare this recipe ahead of time?
A: Yes — assemble the layers in the slow cooker insert, cover, and refrigerate up to 24 hours before cooking. Bring to room temperature for 20 minutes before turning the slow cooker on, and expect a slightly longer cook time.
Q: Is it possible to make this on the stovetop?
A: Absolutely. After sautéing the meat and combining the sauce, layer the ingredients in a large Dutch oven, bring to a simmer, cover, and cook on low for about 45–60 minutes until rice and cabbage are tender.
Q: How do I prevent the cabbage from getting too soft?
A: Slice the cabbage a bit thicker for more texture and avoid overcooking. Cooking on LOW for the recommended time usually yields tender-but-not-mushy cabbage; parboiled rice can also help if you need to cook longer.
Slow Cooker Unstuffed Cabbage Rolls
- Total Time: 375 minutes
- Yield: 6 servings
- Diet: Beef, Comfort Food
Description
A cozy, hands-off slow cooker dish featuring deconstructed cabbage rolls with seasoned beef, rice, and tangy tomato sauce.
Ingredients
- 1 medium head green cabbage, cored and thinly sliced
- 1 1/2 lb ground beef
- 1 cup long-grain rice, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1/2 cup beef or vegetable broth
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped, for serving
Instructions
- Heat olive oil in a skillet over medium heat. Add chopped onion and garlic; sauté until fragrant and translucent.
- Add ground beef, breaking it up with a spoon; cook until no longer pink. Drain excess fat.
- In a large bowl, stir together crushed tomatoes, tomato sauce, beef broth, brown sugar, Worcestershire, apple cider vinegar, smoked paprika, thyme, salt, and pepper. Add the rinsed rice and mix well so the rice is evenly coated.
- Lightly spray or oil the slow cooker insert. Place half of the sliced cabbage on the bottom as a base layer.
- Spoon half of the meat mixture over the cabbage, then pour half of the tomato-rice sauce over the top. Repeat with the remaining cabbage, meat, and sauce, ending with a sauce layer on top.
- Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours. The cabbage should be tender and rice fully cooked.
- Stir gently to combine before serving. Taste and adjust seasoning. Sprinkle chopped parsley over bowls and serve with crusty bread.
Notes
Make sure to rinse the rice to prevent gumminess. For gluten-free options, use gluten-free Worcestershire sauce and certified gluten-free broth.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Eastern European