Cabbage 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!

a serving of cheesy Cabbage Roll Casserole with the slow cooker in the background

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!

two white bowls of Cabbage Roll Soup with spoons in the background


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a serving of cheesy Cabbage Roll Casserole with the slow cooker in the background
4.80 from 110 votes↑ Click stars to rate now!
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Cabbage Roll Casserole (Crock Pot Version)

Crock Pot Cabbage Roll Casserole! Deliciously easy, this Cabbage Roll Casserole recipe cooks up in the slow cooker all day. All of the flavor without all of the fuss, this is sure to become a regular in your dinner rotation!
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 servings


  • 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 condensed tomato soup 1 can
  • 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
  • cup water
  • 1 ½ cups mozzarella cheese (optional)


  • 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.
4.80 from 110 votes

Nutrition Information

Calories: 334 | Carbohydrates: 35g | Protein: 28g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 69mg | Sodium: 773mg | Potassium: 1125mg | Fiber: 6g | Sugar: 12g | Vitamin A: 880IU | Vitamin C: 61mg | Calcium: 212mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole
Cuisine American


Cabbage Roll Casserole with a title



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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. 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!

  2. 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?

  3. Super easy & super yummy!
    It took 4 hours in my crockpot and was delicious! Will definitely make again. Followed recipe exactly.5 stars

  4. Tried the cabbage casserole and did it exactly as printed..the rice never cooked it was crunchy and I didn’t like that if I make it again I will cool the rice first

    1. I am not sure what went wrong Bridget, we have never had that problem with this casserole. Did you use long-grain white rice?

  5. After 6 hours the cabbage was still not cooked through. Otherwise, it was a bland, gloopy mush. No taste, and weird pasty texture. Not enough rice, as well. We ate it so not to waste all that food, but didn’t enjoy. Not sure what happened….followed recipe to a T. Maybe my crockpot is off…..1 star

    1. I have only made this as written with the soup. You can try leaving it out if you prefer although it may change the flavor slightly.

  6. I make this often but I never put rice in it. Instead, I make double the sauce for the top and I make rice on the side and serve it over rice! We easily get two dinners for four people and two lunches for my husband out of it that way!5 stars

    1. That shouldn’t be a problem Diane. Just set your crockpot to switch to the warm setting after 4-6 hours so it will be ready for when you come home.

  7. years ago I had a recipe for cabbage rolls that were the best I’ve ever had. I think the recipe came from Rival crock pot cook book, unfortunately it went garage sale in a fit of clean out. Does anyone have that book and recipe.? Please share.

  8. I was so excited to find this recipe and was anxious to try it. My only issue with it is that as a novice cook, I am not familiar with all of the flavors of the spices. In this recipe the 1 t of thyme was way too much and it overpowered the entire dish. It was essentially a really good meal but when making next time I will either be omitting or drastically reducing the amount of thyme used. Lesson learned.

    1. Thanks for your feedback C! We totally get it, experimenting with spices is a challenge in the beginning. If you found it too strong, you can definitely reduce it to under a teaspoon! Maybe add a little at a time, checking the flavor as you go. Hope that helps!

  9. I made this today, without cheese, and it is incredible. I used 1 lb. Pork and 1 beef. Just crushed tomatoes and chicken stock instead of tomato soup.
    Yummmmm!5 stars