Crockpot Cabbage Roll Casserole
A hearty, protein-packed casserole featuring tender cabbage, ground beef, rice, and tomatoes, perfect for busy families and meal prepping.
Ingredients
Main Ingredients
- 1 lb Ground beef The heart of the dish; provides protein and rich flavor.
- 1 cup Onion, chopped Adds sweetness and depth to the flavor.
- 4 cups Chopped cabbage Tender and nutritious; the main ingredient.
- 1 cup Tomato sauce Contributes tanginess and moisture.
- 1 can Diced tomatoes Adds texture and acidity to balance flavors.
- 1 cup Uncooked rice Absorbs the juices and adds bulk to the casserole.
- 2 cups Beef broth Enhances flavor and ensures the casserole is perfectly moist.
- 1 teaspoon Garlic powder Elevates taste with its aromatic quality.
- 1 teaspoon Paprika Imparts a gentle smoky flavor.
- to taste Salt and pepper For seasoning; adjusts to your taste preference.
Instructions
Preparation
- In a skillet over medium heat, brown the ground beef until no longer pink, about 5–7 minutes. Drain excess fat, if necessary.
- Add the chopped onion to the skillet and sauté for an additional 2–3 minutes, until softened.
- While the meat cooks, chop the cabbage and prepare the rest of your ingredients.
Cooking
- In the crockpot, layer half of the chopped cabbage at the bottom.
- Spread half of the cooked meat mixture over the cabbage layer.
- Pour half of the tomato sauce and diced tomatoes over the meat, then sprinkle half of the rice.
- Repeat layering process with the remaining cabbage, meat, tomato sauce, diced tomatoes, and rice.
- Pour the beef broth evenly over the top and season with garlic powder, paprika, salt, and pepper.
- Cover and cook on low for 6–8 hours or high for 3–4 hours until the cabbage and rice are tender.
Serving
- Once cooked, stir gently to combine all the layers, ensuring even distribution of flavors.
- Let it sit for about 10 minutes after cooking to cool slightly and thicken.
- Serve hot, garnished with fresh herbs if desired.
Notes
For best results, brown the ground beef the night before. You can use quinoa instead of rice for a gluten-free option. Store leftovers in airtight containers and use within four days.