by HollyCabbage Roll Casserole is a super easy meal that you can prepare any day of the week.
Cabbage Rolls are delicious! I grew up on cabbage rolls made by my mom and grandma!
Recently, I’ve been making a cabbage roll casserole… so much quicker than rolling up the rolls themselves and equally delicious!
Here is one of my favorite things about recipes! You start with one thing and along the way the recipe gets tried and modified and shared and passed on. Finally, you may end up with something else that was just as wonderful or sometimes even better!
Last week, a reader had asked me if my Cabbage Roll Casserole recipe would work in the slow cooker… I hadn’t tried it! Well, Sue tested it out and I knew I had to try it out right away! I had a couple of different items in my pantry so I modified it a tiny bit further but let me tell you, the results were AMAZING!! This is my favorite cabbage roll dish yet! So a special thank you to Sue for inspiring this yummy recipe, you won’t be disappointed!
If you’re looking for another hearty dinner idea, be sure to check out my Cabbage Roll Soup recipe!
Crock Pot Cabbage Roll Casserole!
Prep Time 20 minutes
Servings 8 servings
Ingredients
- 1 ½ pounds lean ground beef or pork (or a mixture of the two)
- 3 cloves garlic minced
- 1 onion diced
- 15 oz tomato sauce divided
- 1 cup water
- 10 ½ oz can condensed tomato soup
- 28 oz canned diced tomatoes with juices
- Salt & Pepper to taste
- 1 teaspoon paprika
- 1 teaspoon thyme
- ¾ cup long grain white rice uncooked
- 1 medium head cabbage
- ⅓ cup water
- 1 ½ cups mozzarella cheese (optional)
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Instructions
- Brown beef or pork, onion, garlic and seasonings over medium heat until no pink remains. Drain.
- Add 1 cup tomato sauce, 1 cup water and ½ can of tomato soup and diced tomatoes to the beef.
- Stir in rice, and mix well until heated through. Remove from heat.
- Chop cabbage into 4 wedges and remove core. Chop into chunks (mine were about ¾"x1 ½").
- Layer ½ of the meat mixture and ½ of the cabbage in the slow cooker. Repeat layers. Place half the meat and then half the cabbage in cooker.
- Combine the remaining tomato soup, remaining tomato sauce and ⅓ cup water. Pour over top of cabbage.
- Cook on low 4-6 hours or just until rice is cooked. Once done, turn slow cooker off, sprinkle cheese on top and let sit 10 minutes to set and melt cheese.
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Left out the water and rice (too many carbs). Served over riced cauliflower. Very nice
Made this for dinner tonight and we liked it. I added about 1/4 cup brown sugar plus some hot sauce. Needed to add salt and pepper after it was on our plates. It made a ton.. and there were just two
Of us. Can I freeze the leftovers?
Yes Julie, this recipe freezes well.
I’ve made this a few times now and it’s excellent. The only thing I’ve changed is that I add in a 1lb of hot sausage taken out of the casing and fry it up along with the beef and I leave out the water and rice to make it keto-friendly.
I made this a few weeks ago & am making again tonight. My Picky Family all loved it!!!
I made this today. If I wouldn’t have used hot pork sausage and added some cayenne pepper, this would have been tasteless! It was with these changes.
Which recipe do you like the best – crock pot version or baked casserole version?
I like either depending on my time allowance. Crock pot is nice because I can set it and forget it.
I made this tonight and it was perfect! I cooked it on high for 5 hours. The rice was tender and flavor great. Makes lots for 3 people. Leftovers to freeze for another meal!
I want to make this for friends of mine. I love that the nutritional information is given. Could you tell me if it includes the mozzerella cheese?
Yes, the nutrition includes the cheese.
Super easy & super yummy!
It took 4 hours in my crockpot and was delicious! Will definitely make again. Followed recipe exactly.