Crockpot Cabbage Roll Casserole
Print recipe
This Crockpot Cabbage Roll Casserole transforms traditional cabbage rolls into an easy, slow-cooked dinner layered with tender cabbage, savory beef, rice, and tomato sauce for a hearty, gluten-free family meal.
- Prep time
- 15 minutes
- Cook time
- 6 hours
- Total time
- 6 hours 15 minutes
- Yield
- 6 servings
Ingredients
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
- Label: Brown the Meat: In a skillet, brown ground beef or turkey until cooked through. Drain excess fat.
- Label: Sauté Aromatics: Add onion and garlic to the same pan and cook until soft and fragrant.
- Label: Combine Mixture: Mix meat, rice, tomatoes, sauce, Worcestershire, herbs, salt, and pepper in a bowl.
- Label: Layer the Casserole: Add half the cabbage to the crockpot, spoon in half the mixture, repeat layers.
- Label: Slow Cook: Cover and cook on low 6–8 hours or high 3–4 hours, until tender.
- Label: Add Cheese: Top with shredded cheese during last 30 minutes if desired.
Notes
You can substitute turkey or lentils for beef for a lighter version. Add extra tomato sauce if using brown rice. Refrigerate up to 4 days or freeze up to 3 months.Nutrition
- Calories
- 320
- Fat
- 12g
- Saturated fat
- 5g
- Sugar
- 6g
- Sodium
- 800mg
- Protein
- 18g
- Carbohydrates
- 37g
- Fiber
- 5g