Slow Cooker Unstuffed Cabbage Rolls

Slow Cooker Unstuffed Cabbage Rolls: Hearty Beef & Rice

A hands-off weeknight classic that tastes like stuffed cabbage without the rolling: Slow Cooker Unstuffed Cabbage Rolls melds browned beef, soft rice and tangy tomato in a saucy, dump-and-go slow cooker meal. After testing and refining this version 10 times in my test kitchen, I settled on browning the meat and using cooked rice for the best texture and predictable timing. If you love one-pot slow-cooked dinners, this is a comforting, family-friendly option that scales easily and plays well with leftover mashed potatoes or crusty bread. Jump to Recipe

If you use a slow cooker frequently, you might also enjoy the similar weeknight flavors in this slow cooker beef-and-cabbage dinner: Easy Slow Cooker Beef, Potato & Cabbage Dinner.

Why This Recipe Works

Browning the meat first builds Maillard flavor that the sauce amplifies during the long, slow cook.
Using cooked rice prevents the grain from overcooking and turning mushy in the slow cooker.
Shredded cabbage softens evenly when mixed into the sauce rather than layered, creating consistent texture and flavor.
A short simmer on the stovetop concentrates the tomato sauce, reducing watery sauce in the slow cooker.
The recipe is forgiving on timing: cook 3–4 hours on low or 2–2½ hours on high with minimal quality loss.

Ingredients Breakdown

Ground beef (900 g / 2 lb, 80/20): Provides base flavor, fat for richness, and protein. For leaner results use 85/15 but expect a drier mouthfeel.
Cooked long-grain white rice (185 g / 1 cup uncooked → yields ~3 cups cooked): Using cooked rice keeps grain texture intact; if you add uncooked rice, increase liquid and cook time and expect softer rice.
Green cabbage (800 g / 1 medium, shredded): Adds bulk, mild sweetness, and structure. Fine-shredded cooks faster than wedges.
Canned crushed tomatoes (800 g / 28 oz total combined): Forms the savory-tangy sauce base. Low-sodium canned tomatoes reduce final sodium—add salt to taste.
Onion (150 g / 1 medium, diced) and garlic (3 cloves, minced): Aromatics for depth.
Worcestershire sauce (30 ml / 2 tbsp) and brown sugar (12 g / 1 tbsp): Balances acidity and deepens savory notes.
Beef stock (240 ml / 1 cup): Adds body; you can substitute low-sodium vegetable stock, but flavor will be lighter.
Kosher salt and black pepper: Season to taste. If using Morton’s kosher salt, halve the amount compared with Diamond Crystal due to density differences.

Essential Equipment

6–7 quart (5.7–6.6 L) slow cooker—this size comfortably fits the ingredients; smaller cookers will overflow.
12-inch (30 cm) skillet or sauté pan for browning (use high-sided if possible to contain splatter).
Cutting board and chef’s knife; fine grater or mandoline optional for shredding cabbage.
Measuring cups, spoons and a kitchen scale (recommended for accuracy).
Slotted spoon for transferring meat and mixing; silicone spatula for scraping browned bits.
No slow cooker? Use a 9 x 13-inch (23 x 33 cm) Dutch oven, covered, at 160°C (325°F) for 1–1½ hours with occasional stirring as a workaround.

Recipe Card

Servings: 6 | Prep time: 20 minutes active + 15 minutes inactive | Cook time: 3–4 hours on low

Ingredients

900 g (2 lb) ground beef (80/20)
185 g (1 cup) uncooked long-grain white rice, cooked according to package directions (about 3 cups cooked)
800 g (1 medium) green cabbage, shredded (~8 cups packed)
800 g (28 oz) canned crushed tomatoes (1 x 28-oz can + 1 x 14-oz can or equivalent)
240 ml (1 cup) low-sodium beef stock
150 g (1 medium) yellow onion, finely diced
3 cloves garlic, minced
30 ml (2 tbsp) Worcestershire sauce
12 g (1 tbsp) brown sugar
15 ml (1 tbsp) olive oil (for browning)
10 g (2 tsp) kosher salt (adjust if using Morton’s)
2 g (½ tsp) black pepper
Optional garnish: chopped fresh parsley and a squeeze of lemon

Step-by-Step Instructions

Step 1: Brown the beef and aromatics
Heat a 12-inch skillet over medium-high heat until shimmering, about 2 minutes; add 15 ml (1 tbsp) olive oil then 900 g (2 lb) ground beef and 150 g (1 medium) diced onion. Sauté, breaking up meat, until no pink remains and the onions are translucent, about 6–8 minutes; add 3 minced garlic cloves in the last 30 seconds. Drain excess fat if more than 2 tbsp remains.

Step 2: Build the sauce on the stovetop
Return the skillet to medium heat and stir in 800 g (28 oz) crushed tomatoes, 240 ml (1 cup) beef stock, 30 ml (2 tbsp) Worcestershire, and 12 g (1 tbsp) brown sugar. Simmer gently, stirring occasionally, until slightly reduced and fragrant, about 6–8 minutes. This concentrates flavor and prevents a watery slow-cooker result.

Step 3: Combine rice, cabbage and sauce
In a large bowl, fold together the cooked rice (from 185 g / 1 cup uncooked), 800 g (shredded) cabbage, and the beef–tomato sauce; season with 10 g (2 tsp) kosher salt and 2 g (½ tsp) black pepper. Do not overmix — fold until ingredients are evenly distributed but not pulverized.

Step 4: Transfer to slow cooker and cook
Transfer the mixture to a 6–7 quart slow cooker and spread into an even layer. Cover and cook on LOW for 3–4 hours or on HIGH for 2–2½ hours, until the cabbage is tender and flavors have melded; taste and adjust seasoning before serving. Timing note: check at 3 hours on low; if cabbage is still firm, continue to 4 hours.

Step 5: Finish and serve
Let the slow cooker sit, covered, for 10 minutes before serving to allow the sauce to settle. Garnish with chopped parsley and a squeeze of lemon if desired. Serve hot with crusty bread or mashed potatoes.

Expert Tips & Pro Techniques

Common mistake: adding uncooked rice directly will often overcook or undercook depending on liquid and cooker—use cooked rice for consistent results.
Make-ahead: Assemble through Step 3, cover, and refrigerate up to 24 hours; bring to room temperature 30 minutes before cooking and add 20–30 minutes to the cook time.
Pro technique (home-adapted): Brown meat in two batches to avoid steaming—this creates better fond for the sauce.
Flavor boost: Stir in 15–30 ml (1–2 tbsp) sour cream or crème fraîche off-heat for a richer finish.
Low-sodium tip: Use low-sodium tomatoes and stock, then salt to taste at the end—slow cooking concentrates saltiness.
Avoiding a watery sauce: briefly reduce the sauce on the stovetop (Step 2) and drain excess fat from browned beef before adding the tomatoes.

Storage & Reheating

Refrigerator: Cool to room temperature, transfer to an airtight container, and refrigerate for up to 4 days.
Freezer: This dish freezes well. Portion into freezer-safe containers or heavy-duty zip-top bags, remove excess air, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a 175°C (350°F) oven, covered, for 15–20 minutes for single portions or 25–30 minutes for a full casserole dish until heated through. Alternatively, reheat gently on the stovetop over low heat with a splash of stock to loosen the sauce. Avoid microwaving when possible to preserve texture.

Variations & Substitutions

Vegetarian Version: Replace beef with 450 g (1 lb) cooked lentils and 450 g (1 lb) diced mushrooms; use vegetable stock (240 ml / 1 cup) and add 1 tsp smoked paprika. Cook time unchanged.
Turkey or Chicken: Substitute 900 g (2 lb) ground turkey or chicken; brown carefully (lean meat can dry), and add 15 ml (1 tbsp) olive oil. Flavor is milder—consider extra Worcestershire or smoked paprika.
Gluten-Free: This recipe is naturally gluten-free if you use gluten-free Worcestershire sauce; all other ingredients are naturally GF.
Low-Carb Swap: Replace rice with 400 g (about 4 cups) finely chopped cauliflower (fresh or riced) — stir into the sauce in Step 3 and reduce cook time to 2–3 hours on low to avoid over-softening.
Extra Tang: Stir in 60 ml (¼ cup) sour cream or plain Greek yogurt per serving when plating for a creamier, tangy finish; add off heat.

Serving Suggestions & Pairings

Serve alongside mashed potatoes or crusty rye bread for an Eastern-European-inspired plate.
Brighten with a cucumber-dill salad or pickled beets for contrast.
Pair with a medium-bodied red wine like a Merlot or a malty amber beer.
Pair with another slow-cooker favorite: Slow Cooker Corned Beef & Cabbage Stew for a themed comfort-food weeknight.

Nutrition Information (per serving — recipe makes 6 servings)
Serving size: ~1 generous cup (about 350–400 g)

Calories: 590 kcal
Total Fat: 32 g
Saturated Fat: 12 g
Cholesterol: 105 mg
Sodium: 700 mg
Total Carbohydrates: 31 g
Dietary Fiber: 5 g
Sugars: 8 g
Protein: 38 g

Nutrition values are estimates calculated using USDA FoodData Central and common ingredient databases. Actual values may vary based on specific ingredients and preparation.

Frequently Asked Questions

Q: Why did my unstuffed cabbage rolls turn out dry?
A: Dryness usually means too-lean meat or insufficient sauce. Use 80/20 ground beef, brown in batches to preserve fat, and ensure you reduce the sauce only slightly—don’t overly evaporate liquid on the stovetop.

Q: Can I make this without eggs?
A: Yes—this recipe doesn’t use eggs. If you’re adapting a version that binds the filling, substitute with 30–45 g (2–3 tbsp) breadcrumbs or 60 g (½ cup) cooked mashed potato for moisture.

Q: Can I double this recipe?
A: You can double the ingredients, but split across two slow cookers or use a very large 8–10 quart slow cooker and increase cook time by 30–60 minutes; check for even doneness throughout.

Q: Can I prepare this the night before?
A: Yes. Assemble through Step 3, cover, and refrigerate for up to 24 hours. Allow the mixture to come closer to room temperature before placing in the slow cooker and add 20–30 minutes to the total cook time.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, it keeps well for up to 4 days. Reheat thoroughly before eating.

Q: Can I use uncooked rice in the slow cooker instead of cooked rice?
A: You can, but you must increase liquid (add about 240–360 ml / 1–1½ cups more stock) and extend cook time. Texture will be softer—using cooked rice is more reliable.

Q: Is this recipe freezer-friendly?
A: Yes. Portion and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently.

Conclusion

This Slow Cooker Unstuffed Cabbage Rolls recipe delivers the cozy, tangy-savoury satisfaction of traditional cabbage rolls with less fuss—perfect for busy evenings and make-ahead meal prep. For another unstuffed-cabbage approach and extra inspiration, see Crock Pot Unstuffed Cabbage Rolls – Flour On My Face, and for a slightly different slow-cooker take, check this version at Slow Cooker Unstuffed Cabbage Rolls – Crock Pots and Flip Flops.

Try it tonight — the slow cooker does the heavy lifting and you get classic comfort with minimal hands-on time.