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Slow Cooker Unstuffed Cabbage Rolls

This slow cooker unstuffed cabbage rolls recipe turns the classic stuffed-roll flavors into a hands-off, cozy one-pot meal that’s perfect for busy weeknights. Tender cabbage, savory ground beef, and a rich tomato base simmer together slowly to create comforting, family-friendly food with minimal fuss. If you enjoy slow-cooker beef dishes, you’ll also like the hearty flavors in this garlic butter beef bites recipe — it makes a great companion for meat-focused dinners.

Why make this recipe

If you’re tired of fiddly assembly and time-consuming meals, this recipe is perfect because it delivers all the nostalgic flavor of cabbage rolls without the rolling or precise timing. The slow cooker does the heavy lifting: you brown, mix, layer, and let it simmer low and slow. It’s forgiving, scalable, and produces deeply melded flavors while you handle other tasks.

Step-by-Step Guide to Making Slow Cooker Unstuffed Cabbage Rolls

This method breaks the recipe into clear, manageable stages so you can move confidently from prep to table.

Prepare the cabbage
- Remove the core and chop the cabbage into bite-sized pieces. Aim for a mix of larger and smaller pieces so you get tender leaves and a bit of texture.
Brown the beef
- Heat a skillet over medium-high heat. Add 1 pound ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat carefully.
Sauté the onion
- Into the same skillet, add the diced yellow onion (use the juices left from the beef for flavor). Sauté until translucent and slightly softened, about 4–6 minutes.
Combine the filling
- In a mixing bowl, combine the cooked beef and onion with a 14-ounce can of petite diced tomatoes, a 6-ounce can of tomato paste, 2 tablespoons Worcestershire sauce, 1 teaspoon dried thyme, 2 teaspoons dried parsley, 1/4 teaspoon red pepper flakes, 1 teaspoon kosher salt, and 1/2 cup water. Stir until evenly incorporated.
Layer in the slow cooker
- Spread a layer of chopped cabbage across the bottom of the slow cooker. Spoon half of the beef mixture over the cabbage. Repeat with another cabbage layer and top with the remaining beef mixture. Finish with any remaining cabbage on top — this protects the meat and creates a nice, tender top layer.
Cook low and slow
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the cabbage is tender and the flavors are well combined. Give it a gentle stir near the end to mix the juices and check seasoning.
Final touches
- Taste and adjust seasoning if necessary. If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking on high, or transfer a cup of the liquid to a saucepan and simmer on the stove to reduce before stirring back in.

Directions recap:

Prepare the cabbage: Remove core and chop the cabbage.
Brown the beef: In a skillet, cook ground beef until browned. Drain excess fat.
Sauté the onion: Add diced onion to the skillet and cook until translucent.
Combine ingredients: In a bowl, mix beef, onion, diced tomatoes, tomato paste, Worcestershire sauce, thyme, parsley, red pepper flakes, salt, and water.
Layer in slow cooker: Place cabbage at the bottom, then half the beef mixture, repeat layers, finishing with cabbage.
Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours until cabbage is tender.

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 water

Storage Tips for Slow Cooker Unstuffed Cabbage Rolls

Refrigerator: Store leftover cabbage rolls in an airtight container at 40°F (4°C) or below for up to 3–4 days.
Freezer: Cool completely, then freeze in airtight containers or heavy-duty freezer bags for up to 3 months at 0°F (-18°C).
Reheating: Thaw overnight in the refrigerator if frozen. Reheat on the stove over low heat until warmed through (internal temp 165°F / 74°C), or microwave in a covered dish, stirring occasionally, until hot.

Serving Suggestions for Slow Cooker Unstuffed Cabbage Rolls

Spoon generous portions over buttered egg noodles or creamy mashed potatoes to soak up the sauce and provide a comforting base.
Serve with a dollop of sour cream and a sprinkle of chopped fresh parsley for a bright contrast to the rich tomato beef.
Add a crisp side salad or some roasted root vegetables to balance the softness of the cabbage and make a more rounded meal.

Tips to make Slow Cooker Unstuffed Cabbage Rolls

Q: How do I keep it moist?
A: Add a splash more water or an extra 1/4 cup of the diced tomatoes’ juice before cooking if your cabbage tends to soak up liquids — the slow cooker seals in steam, but cabbage can still absorb moisture.

Q: Can I brown everything in advance?
A: Yes — you can brown the beef and sauté the onions earlier in the day, refrigerate them, and assemble the slow cooker layers when you’re ready to cook. This saves time in the evening.

Q: How do I avoid mushy cabbage?
A: Chop the cabbage into a mixture of sizes and avoid shredding it too fine. Also, cook on low for the shorter end of the time range if you prefer more texture.

Variation (if any)

Vegetarian twist: Replace ground beef with 1 pound of cooked lentils or textured vegetable protein (TVP) rehydrated in vegetable broth. Use vegetable Worcestershire or soy sauce for umami. This swap keeps the texture hearty while making the dish meat-free.
Spice it up: Swap the 1/4 teaspoon red pepper flakes for 1 teaspoon smoked paprika and 1/2 teaspoon chili powder for a smoky, deeper heat and more complex flavor.

Frequently Asked Questions

Q: Can I use ground turkey or pork instead of beef?
A: Yes — both ground turkey and pork work well. Adjust the cooking time slightly if your meat is very lean to ensure the sauce stays moist.

Q: How thick should I chop the cabbage?
A: Aim for bite-sized pieces approximately 1–2 inches wide. Thicker chunks hold texture better during long cooking.

Q: Is there a way to make the sauce richer?
A: Stir in a tablespoon of butter or a splash of heavy cream at the end of cooking, or reduce the sauce on the stove for a more concentrated flavor.

What are good side dishes?

Mashed potatoes, buttered egg noodles, roasted carrots, or a simple cucumber dill salad all complement the rich flavors well.

Will this work in an Instant Pot?

Yes, you can convert it to pressure-cooker mode: use the sauté function for browning and combine ingredients, then pressure cook for about 8–10 minutes and allow a natural release for best texture. Add extra liquid if needed.

Final notes and meal planning

This recipe scales easily: double the ingredients for a larger slow cooker, or halve them for a small household. Leftovers deepen in flavor after a day, making this an excellent choice for meal prep and lunches. The combination of aromatics, tomato, and slow-simmered cabbage offers both comfort and economy — classic home cooking at its most practical.

Conclusion

For a reliable, hands-off dinner that tastes like a warm family recipe, this slow cooker unstuffed cabbage rolls dish is hard to beat. If you’d like another slow-cooker take on cabbage rolls for comparison, see the helpful notes and variations in Crock Pot Unstuffed Cabbage Rolls – The Country Cook. For an alternate approach and more tips from a different home-cook perspective, check out Crock Pot Unstuffed Cabbage Rolls – Flour On My Face.