Description
A comforting and easy slow-cooked casserole that combines the classic flavors of cabbage rolls without the fuss of rolling.
Ingredients
Scale
- 1 large head of cabbage, chopped
- 1 pound ground beef or turkey
- 1 cup uncooked white rice
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Layer half of the chopped cabbage in a large crockpot.
- Combine ground beef or turkey, onion, garlic, crushed tomatoes, tomato sauce, Worcestershire sauce, rice, oregano, basil, salt, and pepper in a bowl. Mix until evenly combined.
- Spread half of the meat mixture over the cabbage layer, patting it down.
- Repeat the layers with the remaining cabbage and meat mixture.
- Cook on low for 6-8 hours or until cabbage is tender and rice is cooked.
- Add shredded cheese on top during the last 30 minutes of cooking if desired.
- Serve hot with a dollop of sour cream and fresh parsley if desired.
Notes
For a lighter flavor, use low-sodium broth. If you like sweetness, add a teaspoon of brown sugar to the tomato sauce. Leftovers are best stored in airtight containers in the refrigerator for up to four days.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg