I stumbled upon the idea for this Crockpot Cabbage Roll Casserole one busy fall day, craving the hearty, comforting flavor of my grandmother’s labor-intensive stuffed cabbage rolls but knowing I didn’t have the hours to spare. I thought, “What if I layered all those same ingredients in a slow cooker and let it work its magic?” The result was nothing short of a weeknight revelation. As it simmered all afternoon, my kitchen filled with the most incredible, savory aroma—the scent of sweet cabbage softening, tomatoes melding with herbs, and savory beef becoming tender. Coming home to that ready-to-eat casserole felt like a hug in a bowl. That first forkful, with all the flavors of the classic dish in one easy scoop, was pure, satisfying comfort. It instantly earned a permanent spot in my cold-weather rotation.
Why You’ll Love This Recipe
You are going to love this recipe because it delivers every bit of the cozy, savory-sweet flavor of traditional cabbage rolls without any of the tedious rolling or hours of hands-on work. It’s the ultimate “fix it and forget it” meal that cooks while you go about your day, filling your home with anticipation. From my experience, this casserole is a total crowd-pleaser; it’s hearty, nourishing, and incredibly forgiving. It makes fantastic leftovers, stretches to feed a family easily, and is the kind of humble, delicious dish that makes everyone feel at home.
Ingredients
- 1 lb ground beef (or ground turkey)
- 1 small onion, chopped
- 3 cups cabbage, chopped (about 1/2 a small head)
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 cup uncooked long-grain white rice
- 1 ½ cups beef broth
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 bay leaf
- Salt to taste
- ½ cup shredded mozzarella or Parmesan cheese (optional, for topping)
Let’s talk ingredients, because a few smart choices here build the best flavor. For the cabbage, chop it into bite-sized pieces—not too fine, or it will cook down to nothing. I like a mix of green and purple cabbage for color, but green is perfect. The rice is crucial; use regular long-grain white rice, not instant or quick-cooking, as it needs the long simmer to cook through properly. For the tomatoes, the crushed tomatoes provide body, while the plain sauce adds liquid. Trust me, this combination creates the perfect saucy consistency. Don’t skip the paprika—it adds a warm, subtle depth that makes the sauce taste rich and complex.(See the next page below to continue…)