Unstuffed Cabbage Rolls
A hearty and effortless dish blending the flavors of traditional cabbage rolls without the fuss of rolling them, made in a slow cooker.
Ingredients
Main ingredients
- 1 pound ground beef Can be substituted with turkey or plant-based alternatives.
- 1 medium yellow onion, diced
- 1 small head green cabbage, chopped
- 14 ounces can petite diced tomatoes
- 6 ounces can tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 teaspoons dried parsley
- 1/4 teaspoon red pepper flakes Adjust for more spice.
- 1 teaspoon kosher salt
- 1/2 cup water
Instructions
Preparation
- In a skillet over medium-high heat, brown the ground beef until it's slightly pink. Drain any excess fat.
- Add the diced onions along with the salt, thyme, parsley, and red pepper flakes. Cook until the onions soften and become translucent—about 4-5 minutes.
- Transfer the meat mixture to your slow cooker, then fold in the chopped cabbage.
- In a mixing bowl, blend the diced tomatoes, tomato paste, Worcestershire sauce, and water until smooth.
- Pour the sauce over the meat and cabbage in the slow cooker and mix lightly.
- Cover and cook on low for 6-8 hours.
Notes
Serve garnished with fresh parsley or sour cream. Pairs well with crusty bread or a fresh garden salad. Store leftovers in airtight containers for up to 4 days or freeze for up to 3 months. Browning the beef enhances flavor; don't rush that step. For added nutrition, consider mixing in quinoa.