Slow Cooker Unstuffed Cabbage Rolls is a cozy, comforting dish that has all the flavors of traditional cabbage rolls but without the hassle of rolling each one. It’s packed with ground beef, tender cabbage, and a tangy tomato sauce that simmers slowly to meld everything together perfectly. The slow cooker makes it super easy to prepare, and the result is a warm, homey meal that tastes like it’s been cooking for hours.
I love this recipe because it saves so much time but still delivers all the rich, classic flavors I crave on a chilly day. Instead of struggling with cabbage leaves, you get all the hearty ingredients mixed together in one pot. I usually throw all the ingredients in before heading to work, and by dinnertime, the whole house smells amazing and the dish is ready to enjoy—no fuss required!
My favorite way to serve this is with a big scoop of creamy mashed potatoes or even some crusty bread to soak up that delicious sauce. It’s the kind of meal that brings everyone to the table with smiles and full bellies. If you’re looking for a simple, satisfying comfort food that feels homemade, this slow cooker unstuffed cabbage rolls recipe is a great go-to for any night of the week.
Key Ingredients & Substitutions
Cabbage: Green cabbage is classic here for its mild flavor and tender texture after slow cooking. If you want a twist, try savoy cabbage—it’s more delicate and softens nicely too.
Ground Beef: I used ground beef for that hearty richness, but ground turkey or chicken work well for a lighter version. Just brown it the same way to build flavor.
Rice: The cooked rice adds comforting texture and helps make the dish filling. You can swap white rice with brown rice if you want more fiber, but cook it beforehand so it’s soft.
Tomatoes & Sauce: Diced tomatoes and tomato sauce create the tangy base. If you prefer a less acidic taste, use crushed tomatoes or add a pinch of sugar to balance flavors.
Seasonings: Worcestershire sauce, smoked paprika, and thyme bring depth and warmth. If you don’t have Worcestershire sauce, a splash of soy sauce or balsamic vinegar can add a similar umami punch.
How Can I Make Sure the Cabbage is Tender but Not Mushy?
Slow cooking cabbage can be tricky. You want it soft enough to enjoy but not falling apart.
- Chop evenly: Cut cabbage into similar-sized pieces so they cook at the same rate.
- Choose cooking time wisely: 6-8 hours on low usually yields tender cabbage. If your slow cooker runs hot, check around 5-6 hours.
- Don’t overcook: If you find the cabbage is too soft, next time reduce cooking time or use the high setting for less time.
I like to give it a stir halfway through cooking to check texture and help everything cook evenly. This simple step helps the flavors blend while preventing any cabbage pieces from getting soggy at the bottom.
Equipment You’ll Need
- Slow cooker – essential for the long, slow cooking that makes the cabbage tender and flavors meld.
- Large skillet – to brown the ground beef and soften onions before adding to the slow cooker.
- Cutting board and sharp knife – for chopping cabbage, onions, and garlic easily and safely.
- Wooden spoon or spatula – for stirring the ingredients together without scratching your pans or slow cooker insert.
- Measuring cups and spoons – to get your spices and liquids just right for balanced flavor.
Flavor Variations & Add-Ins
- Try ground turkey or chicken for a lighter protein option that still soaks up the sauce well.
- Add shredded carrots or diced bell peppers with the cabbage for extra color and sweetness.
- Stir in some cooked quinoa instead of rice for a boost of protein and a different texture.
- Sprinkle chopped fresh parsley or dill on top before serving for a fresh herby touch that brightens the dish.
How to Make Slow Cooker Unstuffed Cabbage Rolls
Ingredients You’ll Need:
- 1 medium head green cabbage, chopped
- 1 lb ground beef
- 1/2 cup white onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup cooked white rice
- 1/4 cup beef broth or water
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp olive oil
- Sour cream, for serving (optional)
How Much Time Will You Need?
This meal takes about 15 minutes to prep and brown the beef and onions. Then, it cooks in the slow cooker for 6-8 hours on low or 3-4 hours on high until the cabbage is tender. It’s easy to set up and then enjoy later!
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
Heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic and cook for about 3-4 minutes until soft and fragrant.
2. Brown the Ground Beef:
Add ground beef to the skillet with the onions and garlic. Cook until the beef is browned and no longer pink, breaking it up with a spoon while cooking. Drain any extra fat.
3. Combine Ingredients in Slow Cooker:
Put the chopped cabbage, cooked beef mixture, diced tomatoes (with juices), tomato sauce, cooked rice, beef broth, Worcestershire sauce, smoked paprika, dried thyme, salt, black pepper, and crushed red pepper flakes (if using) into the slow cooker. Stir everything well to combine.
4. Cook Until Tender:
Cover and cook on low for 6-8 hours or on high for 3-4 hours. The cabbage should become tender and flavorful as it cooks.
5. Final Touch and Serve:
Check the seasoning and adjust salt or pepper if necessary. Serve warm and add a scoop of sour cream on top if you like a creamy, cooling contrast.
Can I Use Frozen Ground Beef for This Recipe?
Yes, but be sure to fully thaw the ground beef before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave to speed up the process. This ensures even browning and safety.
Can I Prepare This Recipe Ahead of Time?
Absolutely! You can brown the meat and chop the vegetables the night before, then assemble everything in the slow cooker insert in the morning. Alternatively, fully cook it in advance and refrigerate for up to 3 days—just reheat gently before serving.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, warm it slowly on the stove or microwave, stirring occasionally to heat evenly.
Can I Make This Recipe Vegetarian?
Yes! Swap out the ground beef for cooked lentils, crumbled tempeh, or your favorite meat substitute. You may want to add extra seasoning and umami flavors like soy sauce or smoked paprika to enhance the taste.
