Description
This Slow Cooker Unstuffed Cabbage Rolls recipe offers all the comforting flavors of traditional cabbage rolls without the hassle of stuffing. Ground beef, sautéed onions, and tomatoes are layered with chopped cabbage and slow-cooked to tender perfection, resulting in a hearty and flavorful meal that’s easy to prepare and perfect for busy days.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 yellow onion, diced
- 1 small head green cabbage, chopped (core removed)
Tomato and Seasonings
- 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
Instructions
- Prepare the cabbage: Remove the core from the cabbage and chop it into bite-sized pieces, making it easy to layer and cook evenly in the slow cooker.
- Brown the beef: In a skillet over medium heat, cook the ground beef until fully browned. Once cooked, drain off any excess fat to reduce greasiness in the final dish.
- Sauté the onion: Add the diced yellow onion to the skillet with the beef and cook until the onion turns translucent and soft, enhancing the flavors in the dish.
- Combine ingredients: In a large bowl, thoroughly mix the browned beef and onion with diced tomatoes, tomato paste, Worcestershire sauce, dried thyme, dried parsley, red pepper flakes, kosher salt, and water until well combined.
- Layer in slow cooker: Spread half of the chopped cabbage evenly on the bottom of the slow cooker. Next, add half of the beef and tomato mixture as a layer. Repeat the layers with the remaining cabbage and beef mixture, finishing with cabbage on top for even cooking.
- Cook: Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours. Cook until the cabbage is tender and the flavors have melded beautifully.
Notes
- For a leaner option, substitute ground beef with ground turkey or chicken.
- Adjust the red pepper flakes to your heat preference, adding more for extra spice or omitting for milder flavor.
- This dish can be made ahead and refrigerated; the flavors often improve after resting overnight.
- Serve with crusty bread or over cooked rice for a complete meal.
