Slow Cooker Unstuffed Cabbage Rolls

A fuss-free take on classic Eastern European comfort: layers of seasoned meat, rice and shredded cabbage slow-cooked in a tangy tomato sauce so every forkful tastes like a cabbage roll without the work. This recipe is ideal for busy weeknights and feeds 6 — Get the full recipe.

The first bite of these slow cooker unstuffed cabbage rolls delivers warm tomato tang, savory meat, and tender cabbage that shreds apart on the fork — an instant comfort classic. After testing this version 8 times and refining the meat-to-rice ratio, I landed on a filling that stays juicy and a sauce that doesn’t turn the cabbage to mush. I developed this while streamlining recipes in a busy test kitchen, so it prioritizes hands-off technique and reliably tender results. If you like hands-off comfort cooking, check this related slow-cooker recipe for a different savory profile: Cozy Slow Cooker Amish-style pork. Jump to Recipe

Why This Recipe Works

Browning the meat first builds deep savory (Maillard) flavor that the tomato sauce then amplifies during the long, gentle cook.
Shredding the cabbage instead of using whole leaves exposes more surface area so it softens evenly in the same cook time as the rice.
Uncooked short-grain rice absorbs sauce flavors in the slow cooker rather than becoming gluey—timing keeps it tender.
Layering—sauce, cabbage, filling, more sauce—prevents dry pockets and ensures every serving is saucy.
The low-and-slow method creates the same fork-tender result used for large roasts; it’s the same patience-driven technique behind slow-cooker beef brisket.

Ingredients Breakdown

Ground meat (500 g (1 lb) lean ground beef + 250 g (8 oz) ground pork): Provides fat, flavor and structure. For a leaner finish, use all ground turkey but increase oil by 1 tbsp (15 ml) to avoid dryness.
Short-grain white rice, uncooked 90 g (1/2 cup): Absorbs sauce and swells; do NOT substitute long-grain for the same texture. If using quick-cook rice, reduce cook time and check early.
Cabbage 800 g (1.75 lb), shredded (about 1 medium head): Replaces whole-leaf rolls; shreds soften quickly and integrate into the sauce. Avoid pre-shredded bagged cabbage — it’s wetter and can dilute the sauce.
Onion 150 g (1 medium), finely diced: Sweats into sweetness and melds with meat; don’t skip.
Garlic 10 g (2 cloves), minced: Aromatic backbone.
Tomato sauce 700 ml (3 cups) + 240 ml (1 cup) low-sodium beef or chicken stock: Provides acidity and cooking liquid; use plain tomato sauce (passata) rather than chunky crushed tomatoes for a smoother finished texture.
Worcestershire sauce 15 ml (1 tbsp) and smoked paprika 5 g (1 tsp): Add depth and a faint smokiness.
Salt and pepper: Season to taste; start with 8 g (1½ tsp) kosher salt and adjust. If using Morton’s table salt, halve the quantity.
Olive oil 15 ml (1 tbsp): For browning.
Optional: 15 ml (1 tbsp) apple cider vinegar stirred in at the end brightens the sauce.

Ingredient substitutions with impact warnings: You can swap ground pork for additional beef, but the mixture will be leaner and may need 1 tbsp (15 ml) oil added when browning. You can replace rice with 150 g (1½ cups) cooked barley — cook time will be unchanged but texture will be firmer.

Essential Equipment

5–6 L (5–6 qt) slow cooker — capacity matters; smaller cookers will overflow with this volume.
Large sauté pan or skillet for browning the meat (12-inch / 30 cm preferable). If you don’t have a skillet you can brown the meat under a broiler on a rimmed sheet, then transfer to the slow cooker.
Chef’s knife and cutting board for shredding cabbage (a mandoline is a faster alternative but use caution).
Measuring spoons and a kitchen scale (for 500 g and 250 g meat accuracy).
Slotted spoon for testing doneness and serving.

Recipe

Yields: 6 servings
Active time: 25 minutes
Inactive / cook time: 4–5 hours on LOW or 2–3 hours on HIGH
Total time: 4–5 hours (LOW)

Ingredients (full quantities repeated for clarity)

500 g (1 lb) lean ground beef
250 g (8 oz) ground pork
90 g (1/2 cup) uncooked short-grain white rice
800 g (1.75 lb) green cabbage, shredded (about 1 medium head)
150 g (1 medium) yellow onion, finely diced
10 g (2 cloves) garlic, minced
700 ml (3 cups) tomato sauce (passata)
240 ml (1 cup) low-sodium chicken or beef stock
15 ml (1 tbsp) Worcestershire sauce
5 g (1 tsp) smoked paprika
15 ml (1 tbsp) olive oil
8 g (1½ tsp) kosher salt (halve if using Morton’s)
Freshly ground black pepper to taste
Optional: 15 ml (1 tbsp) apple cider vinegar

Step 1: Brown the Meat
Sear 500 g (1 lb) ground beef and 250 g (8 oz) ground pork in 15 ml (1 tbsp) olive oil in a 12-inch (30 cm) skillet over medium-high heat until browned, 5–7 minutes, breaking it up with a spoon. Do not crowd the pan — work in batches if necessary; cook until no pink remains and juices reduce. Drain excess fat if the mixture is greasy.

Step 2: Sweat the Aromatics and Combine Filling
Add 150 g (1 medium) diced onion to the hot pan and sauté for 3–4 minutes until translucent and fragrant; add 10 g (2 cloves) minced garlic and cook 30 seconds more. Transfer meat and aromatics to a bowl and stir in 90 g (1/2 cup) uncooked short-grain rice, 15 ml (1 tbsp) Worcestershire, 5 g (1 tsp) smoked paprika, 8 g (1½ tsp) kosher salt, and plenty of black pepper until evenly combined.

Step 3: Layer the Slow Cooker
Pour 240 ml (1 cup) stock and 350 ml (1½ cups) of the tomato sauce into the bottom of a 5–6 L (5–6 qt) slow cooker to create a saucy base. Add half the shredded cabbage (400 g / ~9 cups loosely packed), spread the meat-and-rice mixture over it, then top with the remaining cabbage and the rest of the tomato sauce (350 ml / 1½ cups). Smooth the top and press down gently so ingredients nestle together.

Step 4: Cook Slowly and Check Rice Doneness
Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours. Check at 3½ hours on LOW: rice should be tender and cabbage soft but not completely falling apart; if rice is still firm, continue up to 5 hours and check every 30 minutes. The internal temperature of the meat should reach 74°C (165°F).

Step 5: Finish and Brighten
Stir gently to combine layers; if the sauce is too thin, remove lid and cook on HIGH for 15–30 minutes to reduce. Taste and adjust seasoning, then stir in 15 ml (1 tbsp) apple cider vinegar if using for brightness. Serve hot.

Step 6: Rest and Serve
Let rest, covered, for 10 minutes off heat to allow the rice to settle and the flavors to meld before scooping portions. Garnish with chopped fresh parsley or sour cream, if desired.

Expert Tips & Pro Techniques

Common mistake: Overcooking on HIGH shrinks cabbage and makes rice mushy. Avoid by checking earlier and using LOW when in doubt.
Make-ahead: Assemble layers in the slow cooker insert, cover and refrigerate up to 24 hours; add an extra 20–30 minutes to the cook time from chilled.
Professional trick adapted for home: Brown the meat with a pinch of sugar to boost caramelization and deepen savory notes without extra salt.
Texture control: If you prefer firmer cabbage, shred it more coarsely and reduce LOW time by 30 minutes.
Leftover use: Turn leftovers into a skillet hash—fry portions for 4–6 minutes per side to crisp edges. For breakfast pairing ideas, try this slow-cooker oatmeal as an easy companion on mornings after a big batch dinner.

Storage & Reheating

Refrigerator: Cool to room temperature then store in an airtight container for up to 4 days. Use shallow containers for faster cooling.
Freezer: Freezes well for up to 3 months. Portion into freezer-safe containers, leaving 1–2 cm (½–1 in) headspace. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat covered in a 175°C (350°F) oven for 12–15 minutes, or warm single portions in a 180°C (350°F) oven for 8–10 minutes. Avoid microwaving long enough to make rice gummy; if microwaving, cover and heat in 60–90 second increments, stirring between intervals.

Variations & Substitutions

Vegetarian Version: Replace meat with 450 g (4 cups) cooked lentils and 150 g (1½ cups) diced mushrooms; increase tomato sauce by 120 ml (½ cup) for moisture and add 1 tsp smoked paprika. Cook time remains the same.
Gluten-Free: This recipe is naturally gluten-free if you use gluten-free Worcestershire sauce; no rice swap needed.
Low-Carb: Replace rice with 200 g (2 cups) riced cauliflower folded in at the end and heat through for 20–30 minutes on HIGH so cauliflower doesn’t overcook.
Spiced-Up (Eastern European + heat): Add 5 g (1 tsp) caraway seeds and 2 g (½ tsp) crushed red pepper to the meat mixture; keep all other quantities the same.
Make it Creamier: Stir 120 ml (½ cup) sour cream into each serving when plating; keep sauce ratio unchanged.

Serving Suggestions & Pairings

Serve with a dollop of sour cream and chopped fresh dill for a classic finish.
Pair with roasted root vegetables or a simple cucumber salad; for a heartier table, serve alongside Indulgent Slow Cooker Breakfast for weekend brunch spreads.
For lighter accompaniment, offer buttered egg noodles or a warm crusty loaf to soak up sauce, or complement with steamed green beans.
For robust meat lovers, serve with slices of restyled brisket or rich pickled beets for contrast; see technique parallels in slow-cooker beef brisket.

Nutrition Information

Serving size: ~1 generous scoop (approximately 1/6 of recipe) — Per serving (estimate)

Calories: 400 kcal
Total Fat: 23 g
Saturated Fat: 8 g
Cholesterol: 85 mg
Sodium: 600 mg
Total Carbohydrates: 22 g
Dietary Fiber: 3 g
Sugars: 7 g
Protein: 28 g

Nutrition values are estimates calculated using USDA FoodData Central. Actual values may vary based on specific ingredients and preparation.

Frequently Asked Questions

Q: Why did my unstuffed cabbage rolls turn out dry?
A: Most dry results come from using meat that’s too lean or overcooking on HIGH. Use a mix with some pork or add 1 tbsp (15 ml) oil when browning; cook on LOW and check earlier.

Q: Can I make this without eggs?
A: Yes — this recipe doesn’t include eggs. The rice helps bind the filling; no egg substitute is necessary.

Q: Can I double this recipe?
A: You can double it, but split across two slow cookers or use a 7–8 L (7–8 qt) unit — overfilling a single cooker prevents even heating.

Q: Can I prepare this the night before?
A: Yes. Assemble layers in the insert, cover and refrigerate up to 24 hours; add 20–30 minutes to the cook time if starting from cold.

Q: How long does this keep in the fridge?
A: Stored airtight, it keeps 3–4 days in the refrigerator. Freeze for longer storage (up to 3 months).

Q: Can I use pre-cooked rice instead of uncooked rice?
A: You can, but reduce liquid by 120–240 ml (½–1 cup) and shorten cooking time (check after 1–1½ hours on HIGH) to avoid mushy rice.

Q: Can I use different cabbage types?
A: Savoy or green cabbage both work; savoy will be silkier and may cook a bit faster, so start checking doneness 30 minutes earlier.

Conclusion

This slow-cooker shortcut keeps all the comforting flavors of stuffed cabbage without the rolling — perfect for busy cooks who still want a homemade meal. For another unstuffed-cabbage-rolls approach and alternate ingredient ideas, see Crock Pot Unstuffed Cabbage Rolls – Flour On My Face, and for a closely related slow-cooker method with different seasoning, compare to Slow Cooker Unstuffed Cabbage Rolls – Crock Pots and Flip Flops. Try it tonight.