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Crockpot Cabbage Roll Casserole

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A comforting and hearty dish that captures the essence of traditional cabbage rolls without the hassle of rolling each leaf. Perfect for busy weeknights.

Ingredients

Scale
  • 1 head of cabbage, chopped
  • 1 pound ground beef or turkey
  • 1 cup rice (uncooked)
  • 1 can diced tomatoes (14.5 ounces)
  • 1 can tomato sauce (15 ounces)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup shredded cheese (optional)

Instructions

  1. Brown the meat mixture: In a large skillet, brown the ground beef or turkey with the chopped onions and minced garlic over medium heat. Stir occasionally until the meat is no longer pink, then drain any excess fat.
  2. Layer the cabbage: In the crockpot, begin by layering half of the chopped cabbage at the bottom.
  3. Add the meat mixture: Spread the cooked meat mixture evenly over the layered cabbage.
  4. Sprinkle the rice: Sprinkle the uncooked rice on top of the meat.
  5. Add tomatoes and sauce: Pour the diced tomatoes and tomato sauce generously over everything.
  6. Season it up: Season the entire concoction with paprika, salt, and pepper.
  7. Top with remaining cabbage: Layer the rest of the shredded cabbage on top.
  8. Cook it low and slow: Cover the crockpot and set it to low. Cook for 6-8 hours, or until the cabbage and rice are tender.
  9. The cheesy finish (optional): If desired, sprinkle shredded cheese on top during the last 30 minutes of cooking.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months; just thaw overnight in the fridge before reheating.

Nutrition

Find it online: https://pinrecipezbylinaa.com/crockpot-cabbage-roll-casserole/

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