Growing up, I always thought cabbage rolls were these complicated things that only grandmas knew how to make properly. My mom tried them once, but after hours of blanching cabbage leaves and rolling meat mixtures, she declared it “too much work” and never attempted them again.
That’s why this slow cooker version has been such a game-changer in my kitchen. It takes all the flavors of traditional cabbage rolls but breaks them down into a simple, hands-off meal. No fussy leaf-rolling required – just chop, drop, and let your slow cooker do the work while you get on with your day.
Why You’ll Love These Unstuffed Cabbage Rolls
- Easier than traditional cabbage rolls – Skip the tedious rolling and stuffing – this recipe gives you all the same flavors with just a fraction of the work. Just chop, dump, and let the slow cooker do its magic.
- Budget-friendly meal – With simple ingredients like ground beef, cabbage, and rice, this recipe feeds the whole family without breaking the bank.
- Minimal hands-on time – The slow cooker does most of the work – just 15 minutes of prep and you can walk away while it cooks to tender perfection.
- Comforting one-pot meal – You’ve got your protein, vegetables, and grains all cooking together in one pot, meaning less cleanup and a complete meal ready when you are.
What Kind of Cabbage Should I Use?
Green cabbage is your best bet for this slow cooker recipe, though savoy cabbage would work in a pinch. Regular green cabbage holds up well during long cooking times without getting too mushy, and it has a mild flavor that pairs perfectly with the beef and tomato sauce. When shopping, look for a head that feels heavy for its size and has crisp, fresh-looking leaves without any brown spots or blemishes. If you’re in a time crunch, many grocery stores now offer pre-chopped cabbage in the produce section – while it’s typically more expensive than buying a whole head, it’s a convenient option that will work just as well in this recipe.
Options for Substitutions
This easy slow cooker recipe is pretty adaptable – here are some swaps you can try:
- Minced beef: You can easily swap the beef for ground turkey, pork, or even a mix of meats. If using turkey, add an extra tablespoon of oil when browning to keep it moist since it’s leaner.
- Instant rice: Regular white rice works too, but you’ll need to increase the cooking time by about 30 minutes. Brown rice is another option, but add an extra 1/2 cup of water and plan for a longer cooking time.
- Cabbage: Both green and savoy cabbage work great here. If you’re in a pinch, you can use pre-shredded coleslaw mix (without the carrots) – just reduce the cooking time by 30 minutes since it’s already cut up.
- Tomato sauce and diced tomatoes: If you don’t have both, you can use all tomato sauce or all diced tomatoes. Just make sure to keep the total volume the same. Plain diced tomatoes work fine – just add an extra clove of garlic and a splash of olive oil.
- Sugar: The sugar helps balance the acidity of the tomatoes, but you can skip it or use a pinch of grated carrot instead – it adds natural sweetness.
Watch Out for These Mistakes While Cooking
The biggest mistake when making slow cooker unstuffed cabbage rolls is adding the rice too early – it can become mushy and overcooked, so it’s best to wait until the last 30-45 minutes of cooking to stir it in. Another common error is not browning the ground beef before adding it to the slow cooker – taking time to brown the meat with the onions and garlic first adds a deeper, richer flavor to the final dish. To prevent your cabbage from becoming too soft and losing its texture, cut it into larger, roughly 2-inch pieces rather than tiny shreds, and layer it on top of the meat mixture instead of stirring it all together at the start. For the best results, resist the urge to lift the lid and stir frequently during cooking, as this releases heat and extends the cooking time – instead, let it cook undisturbed for at least the first 4 hours.
What to Serve With Unstuffed Cabbage Rolls?
Since this slow cooker dish already includes meat, rice, and veggies, you really just need some simple sides to round out your meal. A chunk of crusty rye bread or warm dinner rolls are perfect for soaking up all that tasty tomato sauce. If you want to add more vegetables, try serving it with a simple cucumber salad dressed with sour cream and dill – this combo is really popular in Eastern European cooking. For a complete comfort meal, you could also add some creamy mashed potatoes on the side, which taste great with the savory sauce.
Storage Instructions
Keep Fresh: This unstuffed cabbage roll dish is perfect for leftovers! Pack it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get better after a day or two as everything mingles together.
Freeze: Got extra? This meal is super freezer-friendly! Let it cool completely, then portion it into freezer-safe containers or bags. It’ll keep well for up to 3 months in the freezer. I like to freeze it in individual portions for easy lunch prep.
Reheat: When you’re ready to enjoy your leftovers, warm them up in the microwave for 2-3 minutes, stirring halfway through. For frozen portions, thaw overnight in the fridge first. You can also reheat it on the stovetop over medium-low heat, adding a splash of water if needed to keep it from drying out.
| Preparation Time | 15-20 minutes |
| Cooking Time | 180-300 minutes |
| Total Time | 195-320 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 60-70 g
- Fat: 40-50 g
- Carbohydrates: 90-100 g
Ingredients
- 1 pound minced beef
- 2 cloves of garlic, finely chopped
- 1 small onion, chopped
- 1 small head of cabbage, roughly 6 cups when chopped
- 2 1/2 cups water
- 1 cup instant rice
- 1 teaspoon ground black pepper
- 1 1/2 teaspoons garlic salt
- 1 teaspoon paprika
- 1 teaspoon sugar
- 1 can (28 ounces) tomato sauce
- 1 can (14.5 ounces) petite diced tomatoes with juice (preferably with garlic and olive oil flavor)
Step 1: Brown the Beef with Garlic and Onion
In a large skillet, brown 1 pound of ground beef with 2 cloves of minced garlic and 1 small diced onion over medium heat.
Stir occasionally until the beef is fully cooked and the onions are translucent.
Drain any excess grease from the skillet and set the beef mixture aside.
Step 2: Prepare the Slow Cooker Mixture
In your slow cooker, add 1 small chopped head of cabbage, 2 1/2 cups of water, 1 cup of uncooked Minute rice, 1 teaspoon of freshly ground black pepper, 1 1/2 teaspoons of garlic salt, 1 teaspoon of paprika, 1 teaspoon of sugar, one 28-ounce can of tomato sauce, and one 14.5-ounce can of petite diced tomatoes along with their juice.
Stir to combine these ingredients evenly.
Step 3: Combine Beef Mixture and Cook
Transfer the cooked ground beef mixture into the slow cooker with the prepared tomato and cabbage mixture.
Stir everything together until thoroughly mixed.
Cover the slow cooker and cook on low for 4-5 hours or on high for 3-4 hours.
Check for doneness by ensuring the rice and cabbage are tender to your liking.
Step 4: Adjust Consistency and Serve
If you find the mixture is thicker than you’d prefer, gradually add a bit more water, beef broth, or chicken broth until the desired consistency is reached.
Serve each portion warm, and if you like, top with some shredded cheese for extra flavor.
Enjoy your hearty and comforting dish!