Description

This Crockpot Cabbage Roll Casserole is a comforting, slow-cooked dish that captures the classic flavors of traditional cabbage rolls without the hassle of rolling. Ground beef and pork are combined with rice, seasonings, and tomato sauce, layered with fresh cabbage, and simmered to tender perfection in a crockpot. It’s an easy, hearty meal perfect for family dinners and made even simpler with slow cooker convenience.

Ingredients

Meat and Vegetables

1 pound ground beef
1/2 pound ground pork
1 small onion, chopped
3 cloves garlic, minced
1 small head green cabbage, chopped

Grains and Liquids

1 cup uncooked white rice
1 (24-ounce) jar marinara or tomato sauce
1 (14.5-ounce) can diced tomatoes, with juice
1/2 cup beef broth

Seasonings and Extras

1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1 tablespoon Worcestershire sauce
1 cup shredded mozzarella cheese (optional)
Chopped fresh parsley for garnish

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Instructions

Brown the Meats: In a large skillet over medium heat, cook the ground beef and ground pork until browned, breaking up the meat as it cooks. Drain any excess fat to keep the casserole from becoming greasy.
Sauté Onion and Garlic: Add the chopped onion and minced garlic to the skillet with the browned meat and cook for another 2–3 minutes until they soften and become fragrant.
Mix Meat with Rice and Seasonings: Transfer the meat mixture to a large bowl and combine it with uncooked white rice, salt, black pepper, dried oregano, smoked paprika, and Worcestershire sauce, mixing thoroughly to evenly incorporate all flavors.
Prepare the Crockpot Layers: Spread a thin layer of marinara or tomato sauce on the bottom of a 6-quart crockpot. Layer half of the chopped cabbage evenly over the sauce. Follow with half of the meat and rice mixture. Pour half of the diced tomatoes and remaining marinara sauce evenly over this layer.
Repeat Layers and Add Broth: Add the remaining cabbage, then the rest of the meat mixture. Finish with the remaining diced tomatoes and marinara sauce. Pour the beef broth evenly over the entire layered casserole to keep it moist during cooking.
Slow Cook: Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the cabbage and rice are tender and flavors meld beautifully.
Add Cheese (Optional): If using mozzarella cheese, sprinkle it evenly over the top of the casserole during the last 15 minutes of cooking. Cover again to allow the cheese to melt perfectly.
Garnish and Serve: Once cooked, garnish with chopped fresh parsley for a touch of color and fresh flavor. Serve warm and enjoy this hearty, comforting casserole.

Notes

This casserole freezes well and can be prepared a day ahead to enhance flavors even more.
For a whole grain alternative, substitute brown rice, but increase the beef broth slightly and extend the cooking time to ensure the rice cooks through.
Using a 6-quart crockpot is recommended for proper layering and cooking.
Feel free to omit the mozzarella cheese to keep the dish dairy-free if desired.