Crockpot Cabbage Roll Casserole

Love cabbage rolls (Mama calls the dish halupki) but not the work of putting them together? This crockpot version is for you!

It has the same taste, but relies on shredded cabbage from the produce section of your grocery store. Serve the finished dish with a side of mashed potatoes.

Ingredients

  • 2 lb ground beef
  • 1 onion, chopped (1/2 cup)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 1 bag shredded cabbage
  • 1 cup uncooked instant rice
  • 2 to 3 cans (15 ounces) stewed tomatoes

Directions

  1. Spray crockpot with nonstick cooking spray.
  2. Turn crockpot on to low.
  3. Brown ground beef and onion in a medium skillet, breaking up the meat.
  4. Season with salt and pepper to taste.
  5. When meat is browned, pour water into pan and reduce heat to low.
  6. If desired, chop stewed tomatoes in blender or food processor.
  7. Pour tomatoes into prepared crockpot.
  8. Stir in instant rice.
  9. Add shredded cabbage and pour ground beef mixture on top of cabbage.
  10. Stir to combine ingredients well. The crockpot will be full, but will cook down as the cabbage wilts.
  11. Cover and cook on low setting, stir occasionally to ensure the casserole is well-mixed.
  12. Allow meal to cook 4 to 6 hours or until cabbage is tender.

Variations

  • Substitute a bag of shredded coleslaw mix (cabbage and carrots, typically) for the shredded cabbage.
  • If casserole absorbs the sauce, stir in another can of stewed tomatoes or a can of tomato sauce.
  • Sprinkle individual servings with Cheddar cheese.

Time Required: 4 to 6 hours

Servings:8–12