My slow cooker cabbage casserole is based off of my family's secret recipe for Middle Eastern stuffed cabbage and I think you'll find it unique and an absolutely delicious comfort food! I've watched my grandmother make her stuffed cabbage rolls for years. They are my favorite and she makes them every year for my birthday- but they can be a lot of work!
This crockpot unstuffed version is a lot easier! There is no parboiling cabbage or spending a ton of time stuffing and rolling leaves. Just put all of the ingredients into the slow cooker and let it do the work for you. I call this my lazy cabbage roll casserole! You can also make our favorite unstuffed pepper casserole in your slow cooker too.
It's a set-it-and-forget-it dinner that's become one of family's favorite dinners. We love that we can enjoy recipes that have been passed down throughout generations, but make them a little more modern and convenient for our busy lives today!
Table Of Contents
Ingredients and Substitutions
To make slow cooker cabbage roll casserole you need:
- Ground lamb or beef: while this is traditionally made with ground lamb, you can absolutely use lean ground beef in place of it. For a lower fat option, you can use ground turkey.
- Cabbage: a medium-sized cabbage of about 2 to 2 ½ pounds, cored with any thick stems discarded and the leaves torn into 2-3 inch pieces.
- Rice: you'll need parboiled long grain white rice. I don't suggest substituting brown rice or traditional white rice as the cook times and liquid to rice ratio in the slow cooker may vary.
- Pomegranate molasses: you can find this in a global food store or easily make it at home.
- Tomato sauce: the sauce is made with plain canned tomato sauce.
- Garlic cloves: fresh sliced garlic cloves
- Mint: I use dried mint leaves but you can use fresh if you triple the quantity.
- Allspice: ground allspice is used to season the meat.
- Salt and pepper
Step-By-Step Instructions
- In a large skillet, combine the ground lamb or beef with the allspice. Mix well, then brown over medium heat for 3-4 minutes. Turn off heat and toss in the parboiled white rice. Stir to combine.
- Cut the core out of the cabbage. Wash, dry and peel the leaves. Remove and discard any thick stems. Tear the cabbage leaves into 2-3 inch pieces.
- In a large mixing bowl, combine the water, tomato sauce, pomegranate molasses, crushed garlic, dried mint leaves, salt and pepper. Stir well.
- Layer the ingredients into a casserole in the crockpot. Add half of the cooked ground beef or lamb and rice mixture to the bottom of the crockpot, followed by half of of the cabbage leaves. Pour half of the sauce on top. Repeat with the remaining meat, cabbage and sauce. Push the cabbage down as much as possible to submerge in the sauce.
- Set the slow cooker to low for 3-4 hours. At the 3 hour mark, check the cabbage to see if it's tender enough for your preference. If not, continue cooking for 30 to 60 minutes more.
- When done, remove the casserole immediately to a serving dish or storage container to avoid overcooking the rice.
Do I Need To Brown The Meat On The Stove Top First?
You should brown the meat and drain the extra grease before slow cooking. If you add the raw ground meat to the crockpot without browning it, any fat that separates while slow cooking will become part of your sauce. If you don't mind this, you can simply mix the meat with the allspice, salt and pepper, then add to the slow cooker as the recipe calls for without browning it first.
Can I Use Another Grain?
I don't recommend using another grain, like barley, quinoa, or brown rice. This recipe is written with the liquid to rice ratio and cook time for parboiled extra long grain white rice and you'll get the best results by using that. But if you want to experiment, let me know how it turns out!
Kristina's Tips
Follow these simple tips to make the best crock pot cabbage roll casserole:
- Brown the meat prior to adding to the crock pot so you can drain the fat if you'd like.
- Remove the casserole from the crock pot immediately after cooking to avoid overcooking the rice.
- At the 3 hour mark, the rice should be completely done. The cabbage will be a little crisp, especially leaves that were not submerged in the sauce. You may want to cook it a little longer.
- While it makes a one-pot dinner, for holidays and big family gatherings we also make Syrian kibbeh, warm pita bread and hummus to go along with it.
Cabbage Casserole Variations
- We don't typically use cheese when making Middle Eastern stuffed vegetables, but you can add some if you'd like. Feta cheese crumbles and goat cheese may work but I don't suggest using Italian cheeses like mozzarella cheese.
- To make it more veggie packed, add chopped onion, chopped green pepper, cauliflower rice, or spinach to the casserole layers. A cup or two of extra vegetables should be plenty.
How To Store
Store unstuffed cabbage casserole in the fridge in an airtight container for up to one week. It can be frozen in a freezer bag for up to 6 months for optimal quality.
Recipe
Slow Cooker Cabbage Roll Casserole
Equipment
Ingredients
- 1 lb ground lamb or beef
- 1 tablespoon allspice
- 1 cup parboiled white rice uncooked
- 2.5 lbs cabbage or ½ large head of cabbage
- 2 cups water
- 3 cups plain tomato sauce
- 3 tablespoon pomegranate molasses
- 6 cloves garlic crushed
- 2 tablespoon dried mint
- 1 ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large skillet, combine the ground lamb or beef with the allspice. Mix well, then brown over medium heat for 3-4 minutes. Turn off heat and toss in the parboiled white rice. Stir to combine.
- Cut the core out of the cabbage. Wash, dry and peel the leaves. Remove and discard any thick stems. Tear the cabbage leaves into 2-3 inch pieces.
- In a large mixing bowl, combine the water, tomato sauce, pomegranate molasses, crushed garlic, dried mint leaves, salt and pepper. Stir well.
- Layer the ingredients into a casserole in the crockpot. Add half of the cooked ground beef or lamb and rice mixture to the bottom of the crockpot, followed by half of of the cabbage leaves. Pour half of the sauce on top. Repeat with the remaining meat, cabbage and sauce. Push the cabbage down as much as possible to submerge in the sauce.
- Set the slow cooker to low for 3-4 hours. At the 3 hour mark, check the cabbage to see if it's tender enough for your preference. If not, continue cooking for 30 to 60 minutes more.
- When done, remove the casserole immediately to a serving dish or storage container to avoid overcooking the rice. Serve warm with pita bread and hummus.
Notes
Nutrition
Kristin says
So much easier than stuffing cabbage. And delicious too! Great recipe!
Sharon says
I am a huge fan of one-pot meals that are made in a crock pot, and this recipe checks both boxes. I have also been looking for ways to sneak more vegetables into our meals, and this dish also delivers on that front. But the best part of this recipe is the taste; what a wonderful combination of flavors. My husband and I both truly enjoyed it!
Sharon
Giangi Townsend says
My husband loved to use his slow cooker, and when I gave him your recipe, he jumped on it. We both loved how tasty and savory this cabbage casserole is. Not to mention super easy to assemble.
I am a new fan! Thank you.
Jennifer says
This was a breeze to make and so delicious. We often make Greek style cabbage rolls but sometimes I just can't be bothered, LOL too much work. Your recipe is so convenient and with great flavor. Thanks so much!
anna says
I made it with lamb, and oh my goodness, it's crazy delicious! Absolutely loved the addition of mint, it gives this dish such a unique flavour!