The photo appears to show a slow-cooker ground beef and cabbage casserole/stew, sometimes called unstuffed cabbage rolls. The basic method is to combine browned ground beef, cabbage, tomatoes, onion and seasonings, then cook slowly until the cabbage becomes tender and absorbs the tomato-beef flavor. Similar versions use tomato sauce, diced tomatoes, garlic and optional rice.
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The Lazy Slow Cooker
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Recipe at a glance
Servings: 6–8
Prep: 20 minutes
Slow-cooker time: 5–6 hours LOW or 2½–3½ hours HIGH
Difficulty: Easy
Cuisine style: American/European-inspired comfort food
Best for: Family dinner, meal prep, low-carb eating
Rice: Optional
Ingredients
Main ingredients
Ingredient Amount
Ground beef, preferably 85–90% lean 1½ lb / 680 g
Green cabbage 1 medium head, about 2–2½ lb / 900–1,100 g
Yellow onion 1 large
Garlic 3 cloves
Diced tomatoes 1 can, 14–15 oz / 400 g
Tomato sauce 1 can, 15 oz / 425 g
Beef broth ¾ cup / 180 ml
Worcestershire sauce 1 tbsp
Olive oil 1 tbsp, if needed
Seasoning
1½ tsp salt, divided
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
½ tsp dried thyme
1 bay leaf
½ tsp chili flakes — optional
1 tbsp tomato paste — optional, for a richer sauce
1 tsp brown sugar — optional, if your tomatoes are very acidic
Optional additions
For a more complete meal:
1 cup cooked rice
1–2 carrots, sliced
1 bell pepper, diced
½ cup mushrooms
For cheesy cabbage casserole:
1–1½ cups shredded cheddar or mozzarella added near the end.
A number of slow-cooker versions use cheese, while others keep the dish tomato-based and rice-free.
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The Lazy Slow Cooker
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Step-by-step instructions
1. Prepare the cabbage
Remove the damaged outer leaves.
Cut the cabbage into quarters and remove the hard central core.
Chop into medium-sized pieces, approximately 1–2 inches.
Don’t worry if it looks like an enormous amount. Cabbage shrinks dramatically during cooking.
2. Brown the beef
Heat a large skillet over medium-high heat.
Add the ground beef and break it apart with a wooden spoon.
Cook for approximately 7–10 minutes, until no pink remains.
Add about:
½ tsp salt
½ tsp black pepper
paprika
Drain excess grease.
Don’t skip browning if you have time. It gives the finished dish considerably better flavor and texture, and draining the fat prevents the slow cooker from becoming greasy. Browning the beef first is also recommended in several versions of this recipe.
T
The Lazy Slow Cooker
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3. Cook the onion and garlic
Using the same skillet, add the diced onion.
Cook for about 3–4 minutes until it begins to soften.
Add the minced garlic and cook for another 30–60 seconds.
Turn off the heat.
4. Make the tomato mixture
In a bowl, combine:
diced tomatoes
tomato sauce
beef broth
Worcestershire sauce
tomato paste, if using
remaining salt
black pepper
garlic powder
onion powder
oregano
thyme
optional chili flakes
optional brown sugar
Mix well.
5. Assemble the slow cooker
Lightly spray or oil a 6-quart slow cooker.
Put approximately half of the cabbage into the bottom.
Add the browned beef and onion.
Add the remaining cabbage.
Pour the tomato mixture over everything.
Add the bay leaf.
It may look very full at first. That’s normal—the cabbage will collapse substantially as it cooks.
T
The Lazy Slow Cooker
6. Slow cook
LOW — recommended
Cook for 5–6 hours.
HIGH
Cook for approximately 2½–3½ hours.
The dish is finished when:
cabbage is very tender
beef is completely cooked
onions are soft
sauce has thickened
flavors have blended together
Similar published versions use approximately 5–8 hours on LOW or 3–4 hours on HIGH, depending on the quantity and slow cooker.
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The Lazy Slow Cooker
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7. Stir and finish
About 20–30 minutes before serving, remove the bay leaf.
Gently stir everything together.
Taste.
Add additional:
salt
pepper
paprika
Worcestershire sauce
as needed.
Want it cheesy?
Sprinkle 1–1½ cups shredded cheddar or mozzarella over the top during the last 15 minutes and cover until melted. Cheese is an optional variation used in slow-cooker cabbage-and-beef recipes.
T
The Lazy Slow Cooker
If you want rice
For the unstuffed cabbage-roll flavor, rice works extremely well.
I recommend 1 cup cooked rice, stirred in during the final 15–20 minutes.
Don’t simply add 1 cup dry rice to this exact recipe.
Dry rice absorbs a considerable amount of liquid and can change the consistency substantially. If you want a version specifically designed for uncooked rice, the liquid and cooking time should be adjusted.
Pakistani/South Asian-style variation
If you want the same dish but with more familiar spicy flavors, use:
1½ lb ground beef
1 medium cabbage
1 large onion
3–4 garlic cloves
1 inch ginger, minced
2 tomatoes, chopped
1 tbsp tomato paste
1 tsp cumin
1 tsp coriander powder
1 tsp paprika or Kashmiri chili
½–1 tsp red chili powder
½ tsp turmeric
½ tsp black pepper
1 tsp salt to start
½ tsp garam masala
¾ cup beef broth
Brown the beef with onion, ginger and garlic first, then add the spices and tomatoes. Transfer to the slow cooker with the cabbage.
This produces something closer to a spiced beef-and-cabbage stew rather than classic unstuffed cabbage.
Approximate nutrition
For the basic recipe using 1½ lb 90%-lean ground beef, no rice and no cheese, divided into 8 servings:
Nutrition Approx. per serving
Calories ~300–330 kcal
Protein ~25–28 g
Total fat ~16–18 g
Saturated fat ~6–7 g
Carbohydrates ~15–18 g
Fiber ~4–5 g
Net carbs ~11–13 g
Sugar ~8–10 g
Sodium ~650–850 mg*
*Sodium varies enormously depending on the canned tomatoes, broth, Worcestershire sauce and amount of salt.
These are estimates, not laboratory nutrition values. Your exact numbers will change with the fat percentage of the beef and brands of canned ingredients.
For comparison, one published cabbage-and-ground-beef slow-cooker recipe reports about 373 calories, 37 g protein, 26 g carbohydrate and 7 g fiber per serving, although its ingredients and serving size differ from the recipe above.
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Flavor Equations
With 1 cup cooked rice added
Expect approximately +25–30 calories and +6 g carbohydrate per serving when the rice is divided among 8 portions.
With 1½ cups cheddar
Expect approximately +70 calories, +5–6 g fat and +4–5 g protein per serving when divided among 8 portions.
Frequently Asked Questions
Can I put raw ground beef directly into the slow cooker?
You technically can in some recipes, but I recommend browning it first. Browning improves flavor, gives better texture and lets you remove excess fat.
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Rami Cook
Do I have to cook the cabbage first?
No. Put the chopped raw cabbage directly into the slow cooker.
Why is my slow cooker completely full?
That’s normal initially. Cabbage loses considerable volume as it cooks.
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The Lazy Slow Cooker
Can I use ground turkey?
Yes. Substitute ground turkey 1:1. Because turkey is leaner, you may want an extra tablespoon of olive oil or a little more sauce.
Can I use lamb?
Absolutely. Ground lamb gives the dish a richer flavor. Beef/lamb 50:50 is particularly good.
Can I make it without tomatoes?
Yes, but you’ll have a substantially different dish. Replace the tomato sauce with additional broth and consider adding carrots, mushrooms and herbs.
Can I make it keto?
Yes. The basic cabbage-and-beef version without rice or potatoes is relatively low in carbohydrates. Avoid adding sugar and use a low-carb tomato sauce.
Can I add potatoes?
Yes. Add approximately 1 lb / 450 g diced potatoes. Cut them into small, even pieces so they become tender at the same time as the cabbage.
Can I add carrots?
Yes. Add 2–3 sliced carrots. They provide sweetness and color.
Can I freeze it?
Yes. Cool it completely, portion it into airtight containers and freeze.
For best quality, use within approximately 2–3 months.
Thaw in the refrigerator and reheat thoroughly.
How long does it last in the refrigerator?
Store leftovers refrigerated in airtight containers and use within 3–4 days.
Why is my finished dish watery?
Cabbage releases a surprising amount of water.
To fix it:
Remove the slow-cooker lid.
Turn to HIGH.
Cook for another 15–30 minutes.
Stir occasionally.
You can also add 1–2 tablespoons tomato paste to thicken the sauce.
Why is my cabbage still crunchy?
Continue cooking until tender. Different slow cookers cook at different rates.
If you’re already several hours into cooking, give it another 30–60 minutes on HIGH.
Can I make this in the oven?
Yes.
After browning the beef, combine everything in a covered Dutch oven or casserole.
Bake at approximately 350°F / 175°C for 1½–2 hours, checking periodically and adding a little broth if necessary. Oven versions of unstuffed cabbage are commonly cooked covered until the cabbage becomes completely tender.
C
Cleveland Cooking
Can I make it on the stovetop?
Yes. Put everything in a large heavy pot, bring it to a gentle simmer, cover and cook for approximately 45–75 minutes, stirring occasionally, until the cabbage is tender.
My recommended version
For the closest result to the photograph, I’d use:
1½ lb ground beef + 1 medium cabbage + 1 onion + 3 garlic cloves + 15 oz diced tomatoes + 15 oz tomato sauce + ¾ cup beef broth + Worcestershire + paprika + oregano + thyme + salt and pepper.
Brown the beef first, layer everything in the crockpot, and cook LOW for about 5–6 hours. Finish with a good stir and serve with crusty bread, rice, mashed potatoes, or simply eat it as-is. This combination is consistent with several established slow-cooker cabbage-and-ground-beef approaches.
T
The Lazy Slow Cooker
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Tip: If you want the dish in your photo to look thicker, darker and more like a hearty stew, use tomato paste and only about ½ cup broth. If you want it soupy, increase the broth to 1½–2 cups.
Sources
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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