Easy Slow Cooker Cabbage Roll Casserole
Enjoy the comforting, savory flavors of classic cabbage rolls without all the fuss! This Easy Slow Cooker Cabbage Roll Casserole layers tender ground meat, rice, and soft cabbage in a rich tomato broth, all simmered to perfection in your slow cooker. It's a hearty, satisfying meal that's perfect for a weeknight dinner.
Equipment
- Large skillet
- 6 QT Slow Cooker
Ingredients
For the Meat & Rice Base:
- 1.125 lbs 1 pound 2 ounces / 510g lean ground meat (e.g., 90% lean beef)
- 1 small onion approx. 100g, finely diced
- 2 cloves garlic approx. 6g, minced
- 1 tablespoon Worcestershire sauce approx. 17g
- ¾ cup 6 oz / 170g tomato sauce
- ½ cup 4 oz / 113g condensed tomato soup (from a standard 10.75 oz can)
- ¾ cup 6 fl oz / 177ml water
- 21 oz 595g canned diced tomatoes, with their juices (e.g., one 14.5-oz can plus 6.5 oz from another, or a single 20-22 oz can if available)
- ½ cup + 1 tablespoon 0.5625 cup / 100g uncooked long-grain white rice
Seasonings for the Base:
- ½ teaspoon smoked paprika approx. 2g
- ¼ teaspoon sweet paprika approx. 1g
- Salt and freshly ground black pepper to taste
Vegetable Component:
- 1 small head of fresh cabbage yielding approximately 6 cups / 450g once cored and chopped
For the Topping Sauce:
- 5.25 oz 149g tomato sauce (approximately ½ cup + 2 ½ tablespoons)
- ½ cup 4 oz / 113g condensed tomato soup (the remaining amount from the can used for the base)
- ¼ cup 2 fl oz / 59ml water
Optional Garnish:
- 1 cup 4 oz / 113g shredded part-skim mozzarella cheese
Instructions
- Brown Aromatics and Meat: In a large skillet over medium heat, cook the ground meat, diced onion, and minced garlic. Break up the meat with a spoon as it cooks. Continue until the meat is thoroughly browned and no pink remains. Carefully drain off any excess fat.
- Build the Meat Sauce: To the skillet with the cooked meat mixture, add 170g (¾ cup) of the tomato sauce, Worcestershire sauce, 177ml (¾ cup) water, 113g (½ cup) of the condensed tomato soup, and the undrained canned diced tomatoes. Stir well to combine.
- Add Rice and Seasonings: Stir the uncooked long-grain white rice, smoked paprika, sweet paprika, salt, and pepper into the meat mixture. Ensure everything is thoroughly combined and allow it to heat through for a minute or two. Remove the skillet from the heat.
- Prepare the Cabbage: Quarter the head of cabbage, remove the tough inner core, and then chop the leaves into bite-sized pieces, roughly ¾-inch by 1 ½-inch.
- Layer in Slow Cooker: Spread half of the meat and rice mixture evenly in the bottom of your 6-quart slow cooker. Top this with a layer of half the chopped cabbage. Repeat with the remaining meat mixture and then the remaining cabbage.
- Prepare and Add Topping Sauce: In a small bowl, whisk together the remaining 149g (5.25 oz) of tomato sauce, the remaining 113g (½ cup) of condensed tomato soup, and 59ml (¼ cup) of water until smooth. Pour this sauce mixture evenly over the top layer of cabbage in the slow cooker.
- Slow Cook: Secure the lid on the slow cooker. Cook on the LOW setting for 3.5 to 5.5 hours, or until the rice is tender and the cabbage has softened to your preference.
- Add Cheese (Optional) and Rest: Once cooked, turn off the slow cooker. If using, sprinkle the shredded mozzarella cheese over the top. Replace the lid and let the casserole stand for about 10 minutes to allow the cheese to melt and the dish to set slightly before serving.
Notes
Nutritional Information (per serving):
The following values are calculated based on the specified ingredients and quantities, using standard nutritional databases.
- Calories: 380.5 kcal
- Protein: 32.2 g
- Total Carbohydrates: 33.4 g
- Dietary Fiber: 4.8 g
- Total Sugars: 11.6 g
- Total Fat: 13.5 g