All the cozy, comforting flavors of traditional cabbage rolls—without the rolling! This easy slow cooker casserole layers seasoned ground beef, chopped cabbage, rice, and a rich tomato-Worcestershire sauce for a hearty, one-pot meal that simmers low and slow until tender, savory, and deeply satisfying. With minimal prep and no assembly required, it’s comfort food perfected for busy days.
Why You’ll Love This Recipe
This isn’t just another casserole—it’s a shortcut to nostalgia. Inspired by Amish farmhouse cooking and classic Eastern European stuffed cabbage, this version ditches the tedious rolling and lets the slow cooker do the work. The result? Juicy beef, soft cabbage, fluffy rice, and a tangy-sweet tomato sauce that everyone will love—even the picky eaters.
Perfect for:
- Weeknight dinners with zero stress
- Meal prep and freezer-friendly batches
- Fans of stuffed cabbage, shepherd’s pie, or meat-and-potatoes meals
- Cold-weather comfort on a spoon
Ingredients
For the Meat & Veggies
- 1½ lbs (680g) ground beef (80/20 recommended for flavor)
- 1 medium onion, chopped (~1 cup)
- 2 cloves garlic, minced
- 1 small head green cabbage, chopped (~6 cups)
For the Sauce & Seasoning
- 1 (15 oz / 425g) can tomato sauce
- 1 (14.5 oz / 410g) can diced tomatoes, undrained
- 1 cup (240ml) beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (smoked or sweet)
For the Rice Base
- 1 cup (185g) uncooked white rice (not instant; jasmine or long-grain works well)
- Shredded cheddar or Parmesan cheese (last 30 mins)
- Drained kidney beans or black beans (for extra fiber)
- Pinch of red pepper flakes (for heat)
Step-by-Step Instructions
1. Brown the Beef & Aromatics
In a large skillet over medium heat:
- Cook ground beef, onion, and garlic 6–8 minutes, breaking up the meat, until beef is browned and onions are soft.
- Drain excess fat if desired.
2. Layer in the Slow Cooker
In a 5–6 quart slow cooker, layer in this order:
- Half the chopped cabbage
- All of the cooked beef mixture
- Uncooked rice, sprinkled evenly
- Remaining cabbage
3. Mix & Pour the Sauce
In a bowl:
- Stir together tomato sauce, diced tomatoes (with juice), beef broth, Worcestershire sauce, salt, pepper, and paprika.
Pour evenly over the layered ingredients.
4. Cook Low & Slow
- Cover and cook:
- LOW for 6–7 hours, or
- HIGH for 3–4 hours
Until:
- Rice is fully cooked and tender
- Cabbage is soft but not mushy
- Liquid is absorbed
5. Stir & Serve
- Remove lid and gently stir everything together to combine all layers.
- Taste and adjust seasoning if needed.
Serve hot, straight from the crockpot.
Pair with:
- Crusty bread or garlic toast
- A crisp green salad or applesauce
- Sour cream or Greek yogurt on top
You Must Know
- Use uncooked rice —it absorbs liquid and cooks perfectly in the sauce.
- Chop cabbage evenly —uniform pieces cook consistently.
- Don’t stir while cooking —prevents mushiness.
- Tastes better the next day! Flavors meld beautifully overnight.
- Freezer-friendly —cool completely and freeze before or after cooking.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat gently on the stove over medium-low heat, stirring often. Microwave works but may dry slightly.
- Freeze for up to 3 months —thaw overnight before reheating.
Ingredient Substitutions
Serving Suggestions
- Serve family-style right in the slow cooker for rustic charm.
- Great for potlucks—bring the whole pan!
- Double the batch and freeze half for future comfort.
- Pack in lunchboxes (reheat safely).
Cultural Context
Rooted in Amish and Mennonite culinary traditions, this recipe honors how simple ingredients—beef, cabbage, rice, and tomatoes—can become something deeply satisfying. Found at Sunday tables, church suppers, and creative kitchens alike, it celebrates the joy of making something special from what’s on hand.
Pro Tips
- Double the recipe? Yes—perfect for feeding a crowd. Use a larger slow cooker.
- Want more flavor? Add smoked paprika, thyme, or a bay leaf to the sauce.
- Make ahead: Chop veggies and brown meat 1–2 days ahead. Store separately.
- Label your dish: People will ask for the recipe.
- Say “ready?” before serving —it’s part of the ritual.