AI-generated serving inspiration; not a photograph of a tested recipe.
Instead of wrapping individual leaves, this recipe layers chopped cabbage with browned beef and a tomato sauce. Rice is cooked separately, which prevents it from turning pasty and lets each person choose how much to add.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
No cabbage leaves need rolling.
Separate rice makes leftovers more flexible.
Ingredient notes
Use a small cabbage so the cooker is not overfilled.
Rice is part of the recipe, but is prepared separately.
Equipment you’ll need
6-quart slow cooker
Skillet
Saucepan
Helpful cooking tips
Drain beef well to keep the sauce from becoming greasy.
Stir from the bottom before serving.
Make it your own
Variations
Add 1/2 tsp caraway seeds to the tomato mixture.
Substitutions
Use ground turkey and cook it to 165°F / 74°C before transferring.
What to serve with it
Serve in wide bowls with a cucumber salad.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled portions in sealed freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I add uncooked rice to the cooker?
The liquid and timing here are designed for rice cooked separately. Adding dry rice can leave it unevenly cooked and the sauce too thick.
Let’s get cooking
Slow Cooker Unstuffed Cabbage
The familiar flavors of cabbage rolls in an easy bowl of beef, tomato, and tender cabbage.
Prep time
20 min
Cook time
6 hrs 10 min
Total time
6 hrs 30 min
Servings
6
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
6-quart slow cooker · Skillet · Saucepan
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Brown ground beef and onion in a skillet over medium heat, breaking the meat apart, until beef reaches 160°F / 71°C. Drain excess fat.
Place cabbage in a 6-quart slow cooker. Add beef, tomatoes, broth, brown sugar, vinegar, paprika, and salt; stir carefully.
Cover and cook on LOW for 6 hours until cabbage is tender.
Near serving time, bring rice and water to a boil in a saucepan. Cover, reduce heat to LOW, cook 15–18 minutes, and rest 5 minutes.
Serve the cabbage mixture over rice.
Cook’s notes
Drain beef well to keep the sauce from becoming greasy.
Stir from the bottom before serving.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/slow-cooker-unstuffed-cabbage.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
