Slow Cooker Unstuffed Cabbage Rolls

Dive Into Comfort with a Warm Bowl of Deliciousness

Ever craved the cozy goodness of cabbage rolls without the fuss of stuffing each one? Meet your new best friend: Slow Cooker Unstuffed Cabbage Rolls! This one-pot wonder combines all the classic flavors you love into a hearty meal that simmers to perfection while you go about your day. The sweet aroma of cooked cabbage and savory beef will waft through your home, making it feel like a warm hug from Grandma. 🤗

Why Make This Recipe

Let’s be real—who doesn’t want a comforting meal that requires minimal effort? Here’s why you’ll fall head over heels for this recipe:

• Easy Cleanup: With just your slow cooker doing all the heavy lifting, you’ll spend less time washing pots and pans and more time enjoying your food.
• Budget-Friendly: These ingredients won’t break the bank! Enjoy a delicious, homemade meal for a fraction of the cost of takeout.
• Family-Friendly: It’s like a party in a bowl! Kids love it, and it’s simple enough for even the pickiest eaters to enjoy. Plus, no rolls means more time for fun!

Ingredients

You don’t need fancy stuff — just these basics!

• 1 pound ground beef
• 1 yellow onion, diced
• 1 small head green cabbage, chopped
• 14-ounce can petite diced tomatoes
• 6-ounce can tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 2 teaspoons dried parsley
• 1/4 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1/2 cup water

Directions

Follow these easy steps for a delicious dinner:

1. Brown the ground beef in a skillet over medium-high heat until slightly pink. Drain excess fat.
2. Add the diced onion and seasonings to the skillet; cook until the onions soften.
3. Transfer the meat mixture to the slow cooker along with the chopped cabbage.
4. In a mixing bowl, combine diced tomatoes, tomato paste, Worcestershire sauce, and water; stir well.
5. Pour the sauce over the meat and cabbage in the slow cooker and mix gently.
6. Cover and cook on low for 6-8 hours.

How to Make Slow Cooker Unstuffed Cabbage Rolls (Overview)

Getting this dish ready is as easy as pie (or should I say, easy as cabbage rolls?). You’ll start by browning the beef and letting the onions get all fragrant. Transfer everything to the slow cooker, mix in your flavorful sauce, and let it bubble away for hours. Pro tip: Give it a good stir halfway through cooking to ensure even flavor distribution. No one likes a sad, unflavored cabbage leaf! 😉

How to Serve Slow Cooker Unstuffed Cabbage Rolls

Serve this dish in a large, warm bowl for a comforting meal that’s sure to delight. The vibrant greens of the cabbage, delicious red tomatoes, and golden beef make a feast for the eyes, too! Consider pairing it with:

• Crusty bread for dipping
• A side salad for a refreshing crunch
• A dollop of sour cream or yogurt on top for an added creamy touch

How to Store Slow Cooker Unstuffed Cabbage Rolls

Got leftovers? Lucky you! This dish keeps well in the fridge for about 3-4 days. Pop it in an airtight container, and when you’re ready to eat, just reheat on the stove or in the microwave. You could also freeze it for up to 3 months for an easy dinner down the line. Just thaw it overnight in the fridge and reheat!

Tips to Make Slow Cooker Unstuffed Cabbage Rolls

• Timing is Everything: If you’re short on time, go for those pre-chopped veggies from the store. Less prep means more munch time!
• Ingredient Swaps: Not a fan of beef? Ground turkey or even lentils work beautifully in this dish!
• Adjust the Spice: Like it spicy? Toss in some extra red pepper flakes or even a dash of hot sauce for a fiery kick.

Variation

Want to mix it up? Try adding different veggies like bell peppers or carrots for a colorful twist, or switch the meat for a vegan alternative by using mushrooms or a meat substitute. You could even experiment with international flavors by adding curry powder or herbs de Provence! 🌍

FAQs

1. Can I make this dish vegetarian?
Absolutely! Swap the ground beef for a meat alternative or use lentils, mushrooms, and a splash of soy sauce for umami.

2. How do I freeze the leftovers?
Let the rolls cool completely, transfer to a freezer-safe container, and enjoy for up to 3 months. Thaw overnight before reheating.

3. Can I use different meats?
Sure thing! Ground turkey or chicken would work great. Just keep in mind it might change the cooking time slightly.

📌 Pin this recipe for your next cozy dinner night!

Slow Cooker Unstuffed Cabbage Rolls

A comforting one-pot meal that combines the classic flavors of cabbage rolls without the fuss of stuffing each one, perfect for busy days.

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Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound ground beef You can substitute with ground turkey or lentils for a lighter option.
• 1 medium yellow onion, diced Adds sweetness and depth of flavor.
• 1 small head green cabbage, chopped The main ingredient in traditional cabbage rolls.
• 14 ounces petite diced tomatoes Can use fresh tomatoes if preferred.
• 6 ounces tomato paste Thickens the sauce.
• 2 tablespoons Worcestershire sauce Adds umami flavor.
• 1 teaspoon dried thyme Can substitute with dried oregano.
• 2 teaspoons dried parsley Fresh parsley can also be used.
• 1/4 teaspoon red pepper flakes Adjust according to heat preference.
• 1 teaspoon kosher salt Can adjust to taste.
• 1/2 cup water Helps to achieve the right consistency.

Method

 

Preparation

1. Brown the ground beef in a skillet over medium-high heat until slightly pink. Drain excess fat.
2. Add the diced onion and seasonings to the skillet; cook until the onions soften.
3. Transfer the meat mixture to the slow cooker along with the chopped cabbage.
4. In a mixing bowl, combine diced tomatoes, tomato paste, Worcestershire sauce, and water; stir well.
5. Pour the sauce over the meat and cabbage in the slow cooker and mix gently.
6. Cover and cook on low for 6-8 hours.

Notes

Serve in a large bowl with crusty bread, a side salad, or a dollop of sour cream. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.