Prep time: 15 mins | Slow cook time: 4 hours (High) or 7 hours (Low) | Servings: 6–8
Ingredients
1 large head green cabbage, coarsely chopped
1 lb ground beef or ground turkey
1 cup uncooked long-grain white rice, rinsed
1 small yellow onion, diced
2 cloves garlic, minced
1 can (15 oz) diced tomatoes
1 can (15 oz) tomato sauce
1 cup beef or vegetable broth
1 tbsp Worcestershire sauce
1 tsp Italian seasoning
Salt and freshly cracked black pepper, to taste
Instructions
1. Brown Meat & Aromatics: In a skillet over medium-high heat, cook the ground beef (or turkey), diced onion, and minced garlic until the meat is browned. Drain any excess grease.
2. Combine Sauce: In a bowl, whisk together the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper.
3. Layer Crockpot: Place half of the chopped cabbage in the bottom of a 6-quart slow cooker. Layer the uncooked rice evenly over the cabbage, followed by the browned meat mixture. Top with the remaining chopped cabbage.
4. Pour & Cover: Evenly pour the tomato sauce mixture over the top layer of cabbage, ensuring it sinks down into the ingredients. Do not stir.
5. Slow Cook: Cover and cook on HIGH for 3 1/2 to 4 hours, or on LOW for 6 to 7 hours, until the cabbage is tender and the rice is fully cooked.
6. Serve: Gently stir before serving hot.