Slow Cooker Unstuffed Cabbage Rolls
All the classic flavors of traditional cabbage rolls in an easy, one-pot slow cooker meal.
Ingredients
- 1 pound ground beef
- 1 yellow onion diced
- 1 small head green cabbage chopped
- 14- ounce can petite diced tomatoes
- 6- ounce can tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 teaspoons dried parsley
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 cup wate
Instructions
- Place a large skillet over medium-high heat and add the ground beef and diced yellow onion.
- Cook until the beef is fully browned and the onions are soft, then drain any excess fat.
- Place the chopped green cabbage into the bottom of the slow cooker basin.
- Add the cooked beef and onion mixture on top of the cabbage layer.
- Combine the petite diced tomatoes, tomato paste, water, Worcestershire sauce, and all seasonings in the pot.
- Stir the ingredients well to ensure the tomato paste and spices are evenly distributed.
- Cover with the lid and cook on the Low setting for six to eight hours or High for three to four hours.
- Give the mixture a final stir once the cabbage is tender and serve warm in bowls.
Notes
For the best texture, chop the cabbage into uniform one-inch pieces. If the sauce appears too thick, you can stir in a small amount of extra water or broth at the end of the cooking time. Leftovers store perfectly in the refrigerator for up to four days.