Crockpot Cabbage Roll Casserole
A hands-off, family-friendly dish featuring tender ground beef or turkey, rice, and cabbage layered in a slow cooker and bathed in a savory tomato sauce. Perfect for meal prepping or cozy dinners.
Servings: 6 servings
Calories: 340kcal
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 (ensure vegetarian-friendly)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded cheese (optional, for topping)
Instructions
- Brown the meat in a skillet until cooked through, draining excess fat.
- Sauté onion and garlic until translucent and fragrant.
- Combine cooked meat, sautéed onions, garlic, uncooked rice, crushed tomatoes, tomato sauce, Worcestershire sauce, oregano, basil, salt, and pepper in a bowl.
- Layer half the cabbage in the crockpot, top with half the meat-rice mixture, then repeat layers.
- Cover and cook on low for 6-8 hours or high for 3-4 hours. Let rest 10 minutes before serving.
Notes
For a lighter option, use ground turkey.
Top with shredded cheese before serving for a melty finish.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
If using commercial Worcestershire sauce with anchovies, substitute with gluten-free soy sauce or liquid aminos.
Top with shredded cheese before serving for a melty finish.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
If using commercial Worcestershire sauce with anchovies, substitute with gluten-free soy sauce or liquid aminos.