Slow Cooker Cabbage and Ground Beef Casserole Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 12/27/21
Slow cooker ground beef and cabbage

The Spruce Eats / Diana Rattray

Prep: 12 mins
Cook: 8 hrs
Total: 8 hrs 12 mins
Servings: 6 servings

This slow cooker ground beef and cabbage dish is similar to a traditional stuffed cabbage as the ground beef mixture is topped with cabbage wedges and a tomato-based sauce. A delicious version that is easier to prepare and is cooked on low for eight hours in the crock pot. This dish is a great weekday meal to come home to after a long day.

Cabbage rolls have long been considered a comfort food and are enjoyed all over the world in many different variations. They are eaten year-round and are popular in Europe, Asia, Africa, and the U.S. Some versions use meat, while others use just vegetables.

You can add about 1/2 teaspoon of cinnamon to the tomato sauce, or feel free to use some dried leaf thyme or seasoning salt blend if you don't care for the cinnamon flavor.

Serve this tasty beef and cabbage dish with hot cooked rice or boiled potatoes.

Ingredients

  • 1 1/2 pounds lean ground beef

  • 1 medium onion, chopped

  • 1 small head cabbage

  • 1 (28-ounce) can diced tomatoes

  • 1 (10 3/4-ounce) can condensed tomato soup, or 8 ounces canned tomato sauce

  • 1 dash cinnamon, or to taste

  • 1 dash salt, or to taste

  • 1 dash freshly ground black pepper, or to taste

Steps to Make It

  1. Gather the ingredients.

  2. Place a large skillet over medium heat, and add about 1 tablespoon of vegetable oil. Add the ground beef and chopped onion and cook, stirring and breaking up the beef until the beef is no longer pink. 

  3. With a slotted spoon, transfer the beef mixture to the crockery insert of your slow cooker.​

  4. Slice cabbage into small wedges; place on top of the ground beef.

  5. Mix tomatoes, sauce, and seasonings—cinnamon (if using), salt, and pepper; pour over all.

  6. Cover and cook on low 6 to 8 hours.

  7. Serve the beef and cabbage with the sauce and hot cooked rice or boiled potatoes.

Tips

When selecting cabbage at the grocery store or farmers market, choose a cabbage head that is compact and has unblemished tender green leaves. Look at the bottom of the cabbage to see if any leaves are separating from the stem as that is a sign of an older not as fresh cabbage. 

Recipe Variation

  • For a variation, instead of cinnamon, use a salt-free blend of herbs or dried leaf thyme, to taste. Or replace the salt with a seasoning salt blend.
  • Use ground turkey or chicken instead of the ground beef.

How to Store and Freeze

  • If there are any leftovers of this beef and cabbage casserole dish, it can be stored in an airtight container in the refrigerator for three to four days.
  • This dish can also be frozen in a freezer-safe container for up to three months.
Nutrition Facts (per serving)
373 Calories
14g Fat
26g Carbs
37g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 373
% Daily Value*
Total Fat 14g 18%
Saturated Fat 5g 27%
Cholesterol 101mg 34%
Sodium 485mg 21%
Total Carbohydrate 26g 9%
Dietary Fiber 7g 26%
Total Sugars 14g
Protein 37g
Vitamin C 99mg 494%
Calcium 173mg 13%
Iron 5mg 27%
Potassium 1468mg 31%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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