Slow Cooker Unstuffed Cabbage Rolls
A simplified and delicious take on traditional cabbage rolls, combining tender cabbage, savory beef, and rich tomato sauce, all cooked slowly for a comforting family meal.
Ingredients
Main Ingredients
- 1 pound ground beef Opt for lean ground beef; can substitute with ground turkey or plant-based meat.
- 1 yellow onion diced Consider using sweeter onions like Vidalia for extra flavor.
- 1 small head green cabbage Select a firm cabbage for best results.
- 14 ounces petite diced tomatoes Brands like Hunt’s recommended for quality.
- 6 ounces tomato paste No-salt-added variety works well.
- 2 tablespoons Worcestershire sauce A gluten-free version is available.
- 1 teaspoon dried thyme Fresh thyme can be used if available.
- 2 teaspoons dried parsley Fresh parsley is a great garnish.
- 1/4 teaspoon red pepper flakes Adjust to taste for spice preference.
- 1 teaspoon kosher salt Enhances overall flavors.
- 1/2 cup water Simple ingredient for sauce consistency.
Instructions
Preparation
- In a large skillet over medium-high heat, brown the ground beef until slightly pink (about 5-7 minutes). Drain excess fat.
- Add diced onion, Worcestershire sauce, dried thyme, and red pepper flakes to the skillet. Stir for 3-5 minutes until onions soften.
Cooking
- Transfer the meat mixture to the slow cooker. Add chopped cabbage evenly throughout.
- In a bowl, mix petite diced tomatoes, tomato paste, and water. Pour this mixture over the meat and cabbage.
- Cover and set the slow cooker to low for 6-8 hours, until cabbage is tender and flavors meld.
Serving
- Give a gentle stir before serving. Serve in bowls with crusty bread or fresh parsley on top.
Notes
Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Customize with different proteins or veggies as desired.