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Crockpot Cabbage Roll Casserole

A slow-cooked casserole with beef, rice, cabbage, tomatoes, and cheddar.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 8 servings
Calories: 438
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds lean ground beef
  • 1 medium head green cabbage chopped into bite sized pieces
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 cup uncooked long grain white rice rinsed
  • 1 can crushed tomatoes 28 ounces
  • 1 can diced tomatoes with juices 14.5 ounces
  • 1 can tomato sauce 15 ounces
  • 1 1/2 cups low sodium beef broth
  • 2 cups shredded cheddar cheese
  • 1 tablespoon olive oil
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley chopped

Equipment

  • 6-quart slow cooker
  • large skillet

Method
 

  1. Brown the ground beef and onion in the olive oil, then add the garlic and cook briefly.
  2. Combine the tomatoes, tomato sauce, broth, Worcestershire sauce, tomato paste, and seasonings.
  3. Add the beef mixture, rinsed rice, and cabbage to a 6-quart slow cooker and stir to combine.
  4. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the rice and cabbage are tender and the beef reaches 160°F.
  5. Top with cheddar, cover, and cook until melted, then rest the casserole for 10 minutes.
  6. Garnish with parsley and serve hot.

Notes

  • Use a 6-quart slow cooker and keep the lid closed during cooking.
  • Check that the center reaches 160°F before serving.
  • Refrigerate leftovers within 2 hours and use within 3 to 4 days.