I still remember the first time I made this Crockpot Cabbage Roll Casserole: the whole kitchen smelled like Sunday dinner, but it took almost no hands-on time. It’s the deconstructed version of classic stuffed cabbage that slides into your slow cooker and comes out fork-tender, tomato-rich, and perfectly cozy. If you want a meal that feeds a crowd, stretches your grocery budget, and frees up your afternoon, this is it — and it pairs surprisingly well with other hearty casseroles like Beef Hash Brown Casserole when you’re feeding a crowd.
Why you’ll love this dish
This casserole gives you all the comforting flavors of traditional cabbage rolls without the fuss of individually wrapping leaves. It’s hands-off, family-friendly, and forgiving — ideal for busy weeknights, potlucks, or a make-ahead dinner on a cold evening.
“A weeknight lifesaver: everything goes into the slow cooker, and the rice cooks right in with the sauce. Comfort food without babysitting.” — home cook review
Reasons to make it now:
- Budget-friendly: cabbage and rice stretch a little ground meat into a big batch.
- Set-and-forget: low or high crockpot settings let you adapt to your schedule.
- Kid-approved: tomato-meat flavors kids recognize, with tender cabbage hiding some veggies.
- Versatile: swap proteins, make it vegetarian, or spice it up for adults-only dinners.
The cooking process explained
Before you dive into the ingredient list, here’s a quick overview of how this comes together so you know what to expect: you’ll brown the meat with onion and garlic, stir in uncooked rice and the tomato mixture so the rice can absorb the liquid while cooking, layer chopped cabbage in the slow cooker, pour the saucy meat over it, top with more cabbage, and let the crockpot do the rest. Finish with shredded cheese if you like in the final 30 minutes.
What you’ll need
- 1 large head of cabbage, chopped (about 8–10 cups packed)
- 1 pound ground beef or turkey (lean is fine)
- 1 cup uncooked rice (long-grain white recommended)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded cheese (optional; cheddar or mozzarella)
Ingredient notes and substitutions:
- Rice: long-grain white rice works best with the listed cook times. If you use brown rice, increase liquid and cook time (or par-cook it first). Quick-cook rice will over-soften — reduce cooking time.
- Meat: ground turkey keeps it lighter; use beef for classic flavor. For extra lean ground beef, you may skip draining.
- Make it vegetarian by swapping cooked lentils or a plant-based ground substitute and using vegetable broth instead of Worcestershire (or use a vegan Worcestershire).
- Add-ins: chopped carrots or bell pepper can be sautéed with the onion for more veggies.
Also useful to know: if you like casseroles and one-pot weeknight dinners, you might find more ideas in this collection of comfort casseroles like Beef Hash Brown Casserole.
Directions to follow
- Prepare the cabbage: Remove outer leaves and core the cabbage. Chop into bite-sized pieces. Reserve half to layer on the bottom and keep the rest for the top.
- Brown the meat: In a large skillet over medium-high heat, brown 1 lb ground beef or turkey with the chopped onion and minced garlic. Break up the meat and cook until no pink remains. Drain excess fat if desired.
- Make the sauce mixture: Stir the uncooked cup of rice into the skillet with the meat. Add the 28 oz crushed tomatoes, 15 oz tomato sauce, 1 tbsp Worcestershire sauce, 1 tsp oregano, 1 tsp basil, and salt and pepper. Mix until combined.
- Layer the slow cooker: Place half of the chopped cabbage in an even layer on the bottom of the slow cooker.
- Add the meat mixture: Pour the meat–rice–tomato mixture over the cabbage, spreading it evenly.
- Top with cabbage: Add the remaining cabbage on top and press down lightly.
- Cook: Cover and cook on Low for 6–8 hours or on High for 3–4 hours. The rice should be tender and the cabbage soft.
- Add cheese (optional): If using shredded cheese, sprinkle it over the casserole during the last 20–30 minutes of cooking and replace the lid to melt.
- Serve hot: Let the casserole sit 5–10 minutes before scooping to help it set slightly.
Pro tip: Resist the urge to lift the lid often — slow cooker temperatures drop and extend cooking time.
Best ways to enjoy it
This casserole is hearty on its own, but a few pairings make the meal feel complete:
- Classic sides: buttered noodles, mashed potatoes, or a crusty slice of sourdough.
- Lighter sides: a crisp green salad or steamed green beans for contrast.
- Condiments: a dollop of sour cream, a sprinkle of fresh parsley, or hot sauce for those who like heat.
- For dessert after a cozy dinner, a sweet twist like cinnamon roll apple pie keeps the comfort-food theme going.
For plating, scoop into deep bowls so the tomato sauce can collect in the bottom, and add a little cheese or herbs on top for color.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container within 2 hours of cooking. Keeps 3–4 days.
- Reheat: Warm single portions in the microwave (cover loosely) for 2–3 minutes, stirring halfway. Or reheat on the stovetop in a saucepan over medium heat until hot, adding a splash of water if it seems dry.
- Freezing: Cool completely, then portion into freezer-safe containers. Freeze up to 3 months. Thaw overnight in the fridge before reheating. Rice texture may be slightly softer after freezing — still delicious.
- Food safety: Ground meat should reach an internal temperature of 160°F when checked, but the slow cooker method with browned meat and sufficient cooking time ensures safety. Always reheat leftovers to 165°F.
Pro chef tips
- Rice choices: Use long-grain white rice as written. If you prefer brown rice, cook separately or increase liquid and time; otherwise it may remain undercooked.
- Avoid soggy cabbage: Chop the cabbage into medium-sized pieces — too small and it turns to mush; too large and it won’t soften evenly. Reserve whole outer leaves only if you plan to layer them for presentation.
- Drain excess fat: After browning fattier beef, drain to prevent overly greasy sauce. If using very lean meat, you can skip draining to preserve flavor.
- Even layering: Spread the meat mixture evenly to keep rice distribution consistent; press the top cabbage down slightly so it steams.
- Make-ahead: Brown the meat and mix with tomatoes and rice the night before. Refrigerate the mixture, then assemble in the crockpot in the morning for an effortless day-of meal.
One more idea: if you want a quicker stovetop version for tonight, try combining everything in a large covered Dutch oven and simmering gently until the rice and cabbage are tender.
Flavor swaps
- Spicy version: Add 1–2 teaspoons smoked paprika or red pepper flakes, or swap in a chipotle tomato sauce.
- Mediterranean: Omit Worcestershire, add 1 tsp cumin, a handful of chopped kalamata olives, and finish with feta instead of cheddar.
- Vegetarian: Use cooked lentils or crumbled tempeh, replace Worcestershire with soy sauce or tamari, and use vegetable broth to boost flavor.
- Different cheeses: Try melting provolone or mozzarella for a stretchy finish, or sharp cheddar for more bite.
- Herb-forward: Add fresh thyme or parsley near the end to keep bright herb flavors.
Common questions
Q: Can I use pre-cooked rice instead of uncooked?
A: Yes — if you use cooked rice, add it in during the last 30–45 minutes of cooking to avoid mush. Because the recipe relies on uncooked rice to absorb sauce, using cooked rice requires less liquid overall.
Q: Will the cabbage be too soft after slow cooking?
A: It will be tender, which is the point, but chopping the cabbage into medium pieces and keeping a portion on top helps maintain some texture. If you prefer more bite, reduce cooking time slightly and use the High setting.
Q: Can I convert this to an oven casserole?
A: Yes. Layer in a 9×13 baking dish and bake covered at 350°F for about 1–1.25 hours, or until rice is tender. Finish uncovered for 10–15 minutes if you want browned edges.
Q: How long does this last in the freezer?
A: Up to 3 months. Thaw overnight in the fridge and reheat to 165°F before serving.
Q: Is it safe to leave this cooking all day on Low?
A: Yes — the slow cooker method is designed for that. Just ensure your slow cooker reaches adequate temperature and meat is fully browned before starting for food-safety reasons.
Conclusion
If you love the flavor of stuffed cabbage but want an easier, dump-and-go method, this slow cooker casserole is a reliable weeknight winner. For an alternative recipe that follows a similar crockpot comfort-food concept, see Cabbage Roll Casserole (Crock Pot Version).
Crockpot Cabbage Roll Casserole
Ingredients
Method
- Remove outer leaves and core the cabbage. Chop into bite-sized pieces, reserving half to layer on the bottom and keeping the rest for the top.
- In a large skillet over medium-high heat, brown the ground beef or turkey with the chopped onion and minced garlic, breaking up the meat until no pink remains. Drain excess fat if desired.
- Stir the uncooked rice into the skillet with the meat. Add the crushed tomatoes, tomato sauce, Worcestershire sauce, oregano, basil, and salt and pepper. Mix until combined.
- Place half of the chopped cabbage in an even layer on the bottom of the slow cooker.
- Pour the meat-rice-tomato mixture over the cabbage, spreading it evenly.
- Top with the remaining cabbage and press down lightly.
- Cover and cook on Low for 6–8 hours or on High for 3–4 hours until the rice is tender and the cabbage is soft.
- If using shredded cheese, sprinkle it over the casserole during the last 20–30 minutes of cooking and replace the lid to melt.
- Let the casserole sit for 5–10 minutes before scooping to help it set slightly.