Slow Cooker Unstuffed Cabbage Rolls is a comforting dish that takes all the tasty flavors of classic cabbage rolls but skips the rolling part. Instead, you get a delicious mix of ground beef, tender cabbage, onions, and a tangy tomato sauce, all cooked low and slow in the crockpot until everything melts together perfectly. The result is a warm, homey meal that’s easy to throw together and fills your kitchen with amazing smells.
I love making this recipe because it saves me the time and effort of stuffing each cabbage leaf, but I still get all the flavor I crave. It’s one of those dinners that feels like a big, cozy hug on a chilly evening. I usually toss everything in the slow cooker in the morning and come home to a hot, ready-to-eat dinner—no stress and no fuss.
My favorite way to serve this dish is with a side of buttery mashed potatoes or some crusty bread to soak up all that tasty sauce. It’s a simple, satisfying meal that my whole family loves, and it’s great for those busy nights when you want something hearty but don’t want to spend hours in the kitchen. If you haven’t tried unstuffed cabbage rolls yet, this slow cooker version is a perfect place to start!
Key Ingredients & Substitutions
Green cabbage: This is the star veggie, giving the dish its mild crunch and slight sweetness. You can swap with savoy cabbage for a more tender texture or napa cabbage if you like a softer bite.
Ground beef: I like using beef for rich flavor, but ground turkey or pork works well here too. For a lighter option, try ground chicken or a plant-based meat substitute.
Tomatoes: The canned diced tomatoes and tomato sauce create the base of the sauce. If you prefer a chunkier sauce, add extra diced tomatoes, or use crushed tomatoes for a smoother texture.
Rice: Rice adds substance and helps soak up flavors. Brown rice is great for more fiber, but white rice cooks faster and is softer.
Worcestershire sauce: This adds a nice depth and umami to the dish. If you don’t have it, soy sauce or a splash of balsamic vinegar can give a similar boost.
How Do I Cook the Cabbage So It’s Tender But Not Mushy?
In this slow cooker recipe, the cabbage softens slowly, blending with the sauce without turning to mush. Here’s how to get it just right:
- Chop the cabbage into bite-sized pieces instead of shredding. This keeps the texture firm enough to hold up during long cooking.
- Layer the cabbage on top of the cooked beef so that it steams gently from the sauce and meat juices below.
- Cook on LOW for 6-8 hours for the best tenderness without overcooking. If using HIGH, check at 3-4 hours to avoid mushiness.
- Give everything a gentle stir at the end to mix flavors while keeping some texture.
Following these tips helps you enjoy soft yet distinct cabbage bites combined with the rich tomato-meat sauce.
Equipment You’ll Need
- Slow cooker – the key for hands-off cooking that lets flavors blend all day.
- Large skillet – to brown the ground beef and soften onions before adding to the slow cooker.
- Cutting board and sharp knife – for chopping cabbage and onions easily and safely.
- Mixing bowl – for combining tomatoes, rice, and seasonings before pouring into the slow cooker.
- Wooden spoon or spatula – to stir and mix ingredients without scratching your cookware.
Flavor Variations & Add-Ins
- Swap ground beef for ground turkey or chicken for a leaner, lighter dish.
- Add chopped mushrooms for extra earthy flavor and a veggie boost.
- Stir in some shredded cheddar or mozzarella at the end for a gooey cheesy twist.
- Mix in a teaspoon of smoked paprika or chili powder for a mild smoky heat.
Slow Cooker Unstuffed Cabbage Rolls
Ingredients You’ll Need:
Main Ingredients:
- 1 medium head of green cabbage, chopped into bite-sized pieces
- 1 lb ground beef (or ground turkey/pork)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 cup cooked rice (white or brown)
Seasonings:
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- ¼ cup fresh parsley, chopped (for garnish)
Time Needed:
Prep time: about 15-20 minutes to chop and brown beef and onion.
Cooking time: 6-8 hours on LOW or 3-4 hours on HIGH in the slow cooker.
Total time: approximately 7-8 hours (mostly slow cooker time).
Step-by-Step Instructions:
1. Brown the Beef and Onion:
Start by cooking the ground beef and chopped onion in a large skillet over medium heat. Break the beef into small pieces and cook until it’s nicely browned and the onions are translucent. Drain any extra fat, then add the minced garlic and cook for another minute until fragrant.
2. Add Ingredients to Slow Cooker:
Transfer the beef mixture to the slow cooker, then add the chopped cabbage on top. In a bowl, combine the diced tomatoes with their juices, tomato sauce, cooked rice, Worcestershire sauce, oregano, basil, salt, pepper, and red pepper flakes (if you like a little heat). Pour this mixture evenly over the cabbage and beef.
3. Slow Cook and Finish:
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the cabbage is tender and all the flavors meld together beautifully. Before serving, gently stir everything to combine. Taste and adjust seasoning if needed, then sprinkle fresh parsley on top for a fresh touch. Serve warm, alone or alongside mashed potatoes or crusty bread.
Can I Use Frozen Ground Beef for This Recipe?
Yes, but make sure to thaw the ground beef completely before cooking. Thaw it safely in the fridge overnight or use the defrost setting on your microwave. Cooking with fully thawed beef ensures even browning and food safety.
Can I Make This Recipe Without Rice?
Absolutely! If you prefer a low-carb option or want to skip rice, just leave it out or substitute with cooked cauliflower rice. The dish will still be hearty and flavorful thanks to the cabbage and meat.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave until warmed through. The flavors often taste even better the next day!
Can I Freeze Leftover Unstuffed Cabbage Rolls?
Yes, this dish freezes well. Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove or microwave.
