Description
A comforting and easy-to-make casserole that transforms traditional cabbage rolls into a hands-off dish, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb ground beef or turkey
- 1 onion, chopped
- 1 cup cooked rice
- 1 large head of cabbage, chopped
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1 tsp paprika
Instructions
- Brown the meat: In a skillet over medium heat, cook the ground meat along with the chopped onions until the meat is no longer pink and the onions are soft, about 5-7 minutes. Drain any excess fat and set aside.
- Combine ingredients: In a large bowl, mix the cooked meat mixture with cooked rice, tomato sauce, diced tomatoes, garlic powder, onion powder, salt, pepper, and paprika. Stir until everything is well combined.
- Layer in the crockpot: Start by placing half of the chopped cabbage at the bottom of the crockpot, forming a cozy bed.
- Add the filling: Spoon half of the meat and rice mixture over the cabbage layer, spreading it evenly. Repeat with the remaining cabbage and top with the rest of the meat mixture.
- Cook: Cover the crockpot and let it work its magic. Cook on low for 6-8 hours or high for 3-4 hours. You know it’s ready when the cabbage is tender but still holds its shape.
- Serve and relish: Scoop out servings hot, letting the comforting flavors envelop you as you dig in.
Notes
Make ahead by preparing the filling a day in advance and store it in the fridge. Option to bake in the oven or air fryer for faster cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg