This recipe feels like a warm hug in a bowl — perfect for chilly evenings or a no-fuss family dinner. Slow Cooker Unstuffed Cabbage Rolls takes all the cozy, tomatoey flavors of traditional cabbage rolls and simplifies them into a single, hands-off dish that simmers all day. It’s ideal for busy weeknights, meal prep for the week, or any time you want a budget-friendly, comforting meal with minimal cleanup. If you enjoy set-and-forget comfort cooking, this one joins favorites like the slow cooker pot roast recipe on the rotation.
Why you’ll love this dish
This version of cabbage rolls keeps the classic flavor without the fuss of individually rolling leaves. The slow cooker melds beef, cabbage, and a bright tomato sauce into tender, spoonable goodness — kid-approved, wallet-friendly, and low-effort.
“Made this on a rainy Sunday — the house smelled like home and everyone came back for seconds.” — happy home cook
Benefits at a glance: set-and-forget convenience, feeds a crowd, one-pot cleanup, and forgiving timing (6–8 hours low). It’s a great addition to your repertoire of weeknight slow cooker recipes.
How this recipe comes together
The process is straightforward: brown the beef and soften the onions, combine everything in the slow cooker, and let low heat do the rest. No rolling, no fuss — just chop, brown, mix, and come back to a hearty meal. This overview helps you scan the steps before getting into specifics.
What you’ll need
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
Substitutions and notes:
- Ground turkey or ground pork can replace the beef for a different flavor and leaner option.
- Swap the dried thyme and parsley for 1 tablespoon fresh herbs (added at the end) for brighter notes.
- If you prefer less tomato intensity, use a 14-ounce can of crushed tomatoes instead of diced for a smoother sauce.
- Reduce red pepper flakes or omit for a kid-friendly version.
Directions
- Heat a large skillet over medium-high and add the ground beef. Brown until just slightly pink remains. Drain any excess fat.
- Add the diced yellow onion to the skillet along with the dried thyme, dried parsley, red pepper flakes, and kosher salt. Cook until the onion softens, about 3–4 minutes.
- Transfer the beef and onion mixture to the slow cooker. Add the chopped green cabbage on top.
- In a mixing bowl, stir together the petite diced tomatoes, tomato paste, Worcestershire sauce, and 1/2 cup water until well combined.
- Pour the sauce evenly over the meat and cabbage in the slow cooker. Gently stir to combine, coating the cabbage and beef.
- Cover and cook on LOW for 6–8 hours, or until the cabbage is tender and flavors are melded. Taste and adjust seasoning before serving.
Best ways to enjoy it
Serve this unstuffed cabbage roll dish with creamy mashed potatoes or buttered egg noodles to soak up the sauce. A crisp green salad or simple roasted carrots adds freshness and crunch. Finish with a spoonful of sour cream or a sprinkle of chopped fresh parsley for brightness.
Pairing ideas:
- Crusty bread for sopping up sauce
- Tangy cucumber salad to contrast richness
- A light white wine or an easy red for dinner parties
Storage and reheating tips
Refrigerator: Store in an airtight container for up to 4 days. Cool completely before sealing to preserve texture.
Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop over low heat or microwave in 1–2 minute intervals, stirring until heated through. If the sauce thickened in the fridge, add a splash of water or broth when reheating.
Pro tips
- Cut the cabbage into bite-sized pieces so it cooks evenly in the slow cooker.
- Browning the beef and cooking the onions first builds flavor — don’t skip this step if you can help it.
- If you like a thicker sauce, remove the lid for the last 30 minutes of cooking to reduce liquid.
- For even more depth, stir in a splash of red wine or a teaspoon of brown sugar before covering.
- Make it a freezer meal: assemble everything (except water) in a freezer bag and thaw in the fridge the night before cooking.
Different ways to try it
- Vegetarian version: swap meat for cooked lentils or crumbled firm tofu and boost the seasoning.
- Spicy kick: increase red pepper flakes or add a diced jalapeño when sautéing onions.
- Mediterranean twist: replace Worcestershire with a tablespoon of balsamic and add a teaspoon of smoked paprika.
- Low-carb: serve over cauliflower mash or simply alongside roasted vegetables.
Helpful answers
Q: Can I use pre-shredded cabbage or coleslaw mix?
A: Yes — pre-shredded cabbage or coleslaw mix works in a pinch and reduces prep time. Watch the cooking time, though; finely shredded cabbage may become very soft faster.
Q: What if my slow cooker runs hot — how do I prevent mushy cabbage?
A: Reduce the cooking time and check at 4–5 hours. You can also put the cabbage in halfway through cooking to prevent over-softening.
Q: Can I double the recipe?
A: Absolutely. Use a larger slow cooker and increase cooking time slightly if very full. Stir once mid-cook for even heating.
You may also enjoy other comforting one-pot meals like the slow cooker pot roast recipe if you’re stocking up on easy, hearty dinners.
For serving ideas that pair well with this dish, try classics that complement slow-cooked flavors such as mashed potatoes or an easy slow cooker pot roast.
Print
Slow Cooker Unstuffed Cabbage Rolls
- Total Time: 375 minutes
- Yield: 6 servings 1x
- Diet: Beef
Description
A cozy, tomatoey, and simplified version of traditional cabbage rolls made in a slow cooker.
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
Instructions
- Heat a large skillet over medium-high and add the ground beef. Brown until just slightly pink remains. Drain any excess fat.
- Add the diced yellow onion to the skillet along with the dried thyme, dried parsley, red pepper flakes, and kosher salt. Cook until the onion softens, about 3–4 minutes.
- Transfer the beef and onion mixture to the slow cooker. Add the chopped green cabbage on top.
- In a mixing bowl, stir together the petite diced tomatoes, tomato paste, Worcestershire sauce, and 1/2 cup water until well combined.
- Pour the sauce evenly over the meat and cabbage in the slow cooker. Gently stir to combine.
- Cover and cook on LOW for 6–8 hours, or until the cabbage is tender. Taste and adjust seasoning before serving.
Notes
Browning the beef builds flavor. For a thicker sauce, remove the lid for the last 30 minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg