Slow Cooker Unstuffed Cabbage Rolls are a great way to enjoy all the comforting flavors of traditional cabbage rolls without the extra work of rolling each one up. This dish has tender cabbage, ground beef, and rice all cooked together in a rich tomato sauce that fills your kitchen with a warm, inviting smell. It’s like all your favorite cozy flavors in one pot, perfectly soft and packed with goodness.
I love this recipe because it’s so easy to throw together in the morning, and then you come home to a meal that tastes like you spent hours cooking. I often add a little extra garlic or a touch of smoked paprika to give it my own twist. It’s the kind of meal where everyone at the table asks for seconds, and I’m always happy they do because there’s plenty to go around.
My favorite way to serve this slow cooker magic is with a dollop of sour cream on top and some crusty bread on the side to soak up all the delicious sauce. It’s simple and satisfying, perfect for a chilly evening when you want something filling but not fussy. I always feel like this dish brings the family together, sharing stories over that warm, comforting plate of unstuffed cabbage rolls.
Key Ingredients & Substitutions
Cabbage: Fresh cabbage is key since it softens nicely in the slow cooker. If you can’t find a medium head, try green or even savoy cabbage. Avoid pre-shredded cabbage—it can get mushy.
Ground Beef: Choose lean ground beef to reduce extra fat. For a lighter option, ground turkey or chicken works well. Vegetarian? Try plant-based crumbles or lentils.
Rice: I like white rice here as it cooks quickly and holds its texture; brown rice is a good swap but may need extra cooking time or pre-cooking.
Tomatoes and Sauces: Canned diced tomatoes and tomato sauce build the rich flavor. You can use fresh tomatoes, but they won’t give quite the same depth. Tomato paste boosts the sauce’s richness—don’t skip it.
Spices: Smoked paprika adds a subtle warmth I really enjoy. Oregano and basil bring classic herb notes. Feel free to tweak spices to your taste!
How Do You Get the Cabbage Soft But Not Mushy?
Cooking cabbage slowly lets it become tender and absorb flavors, but it can get mushy if overcooked. Here’s how to get it just right:
- Chop cabbage into bite-sized pieces for even cooking.
- Add it to the slow cooker on top of the beef and sauce so it steams gently as it cooks.
- Use the low heat setting for 6-8 hours to allow flavors to blend without breaking down the cabbage too much.
- Check tenderness around 6 hours to avoid overcooking—every slow cooker is different!
- Stir gently before serving to keep cabbage pieces intact.
This slower, gentler cooking makes the cabbage melt in your mouth but still hold some structure, balancing softness and texture perfectly.
Equipment You’ll Need
- Slow cooker – It’s perfect for hands-off cooking and makes the cabbage melt tender.
- Large skillet – Great for browning the ground beef and sautéing onions before adding to the slow cooker.
- Cutting board and sharp knife – Essential for chopping cabbage and onions evenly.
- Wooden spoon or heatproof spatula – Ideal for stirring the beef mixture and combining ingredients in the slow cooker.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a lighter meal that still tastes delicious.
- Add chopped bell peppers or shredded carrots to boost veggie content and add sweetness.
- Mix in some shredded cheddar or mozzarella cheese in the last 30 minutes for extra creaminess.
- Try adding crushed red pepper flakes or a dash of hot sauce if you like a little heat.
How to Make Slow Cooker Unstuffed Cabbage Rolls
Ingredients You’ll Need:
Main Ingredients:
- 1 medium head of cabbage, cored and chopped into bite-size pieces
- 1 lb (450 g) ground beef
- 1 cup cooked rice (white or brown)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (14.5 oz or 410 g) can diced tomatoes
- 1 (15 oz or 425 g) can tomato sauce
- 1/2 cup beef broth or water
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce (optional)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 2 tablespoons olive oil
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, including chopping and browning the meat. Then, you’ll cook everything in your slow cooker for 6 to 8 hours on low, or 3 to 4 hours on high. It’s a perfect “set it and forget it” meal that lets you come home to a warm, delicious dinner.
Step-by-Step Instructions:
1. Cook Onions and Beef:
Heat olive oil in a large skillet over medium heat. Add the chopped onions and cook for 3-4 minutes until they become soft and translucent. Stir in the minced garlic and cook for another 30 seconds until it smells fragrant. Add the ground beef, breaking it apart with a spatula, and cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat.
2. Mix Ingredients in Slow Cooker:
Transfer the cooked beef mixture to your slow cooker. Add the chopped cabbage, cooked rice, diced tomatoes with their juices, tomato sauce, beef broth (or water), tomato paste, Worcestershire sauce, smoked paprika, oregano, basil, salt, and pepper. Stir everything gently until well combined.
3. Slow Cook and Serve:
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the cabbage is tender and all the flavors are well blended. Before serving, give the dish a good stir and taste it—adjust the salt and pepper if you like. Serve warm, with a dollop of sour cream on top if you wish, and enjoy it with crusty bread or your favorite side dish.
Can I Use Frozen Cabbage for This Recipe?
It’s best to use fresh cabbage for this dish since frozen cabbage tends to release too much water and can become mushy. If you only have frozen cabbage, thaw it completely and pat dry to remove excess moisture before adding it to the slow cooker.
Can I Substitute Ground Beef with Another Protein?
Absolutely! Ground turkey, chicken, or even plant-based meat substitutes work well. Just cook the protein ahead of time like you would the beef, then proceed with the rest of the recipe.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze portions for up to 2 months—just thaw overnight in the fridge before reheating.
Can I Add More Vegetables to the Slow Cooker?
Yes! Feel free to add chopped carrots, bell peppers, or mushrooms. Just add them along with the cabbage and adjust the cooking time if needed to ensure everything cooks evenly.
