Crockpot Cabbage Roll Casserole: Comfort Food Made Easy

Instructions

Step 1: In a skillet over medium heat, cook the ground meat until browned. Drain any excess fat.

Step 2: Add the diced onion and minced garlic to the skillet and sauté for 2–3 minutes until fragrant.

Step 3: In a large bowl, combine the cooked meat mixture with uncooked rice, crushed tomatoes, tomato sauce, salt, pepper, paprika, and oregano. Mix well.

Step 4: Lightly spray the inside of your crockpot with nonstick cooking spray. Layer half of the chopped cabbage in the bottom of the crockpot.

Step 5: Spoon half of the meat and rice mixture over the cabbage. Repeat with the remaining cabbage and meat mixture.

Step 6: Pour the broth evenly over the top.

Step 7: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the rice is tender and the cabbage is soft.

Step 8: Stir gently before serving and top with shredded cheese if desired.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave individual portions or warm in a saucepan over medium heat. This casserole also freezes well—store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.