Ingredients
- 1 lb (450 g) ground beef
- 1 small head green cabbage, chopped
- 1 cup uncooked long-grain white rice
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 small onion, diced
- 2 cloves garlic, minced
- 1½ cups beef broth
- 1 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp Worcestershire sauce
- 1½ cups shredded cheddar or mozzarella
- 2 tbsp grated Parmesan (optional)
- 1 tbsp olive oil
Instructions
- Brown the beef: Heat olive oil in a skillet. Cook ground beef and onion for 5–7 minutes until browned. Add garlic and cook 30 seconds. Drain excess fat.
- Layer the crockpot: Add half the chopped cabbage to the slow cooker.
- Add the browned beef mixture, uncooked rice, diced tomatoes, tomato sauce, broth, Worcestershire sauce, and seasonings.
- Add the remaining cabbage and gently mix everything together.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the cabbage and rice are tender and the beef is fully cooked.
- Sprinkle shredded cheese over the top during the last 15–20 minutes. Cover until melted.
- Garnish with Parmesan or fresh parsley and serve hot.
Quick & Short Recipe
Brown beef + onion → add garlic → layer cabbage, beef, rice, tomatoes, sauce & broth in crockpot → season → LOW 5–6 hrs → add cheese → melt → serve.
Nutrition — Approx. Per Serving
- Calories: ~430 kcal
- Protein: ~25 g
- Carbs: ~43 g
- Fat: ~18 g
- Fiber: ~6 g
- Sugar: ~9 g
- Sodium: ~750 mg
Nutrition is approximate and depends on the beef, cheese, broth, and tomato products used.
Nut info: This recipe is naturally nut-free unless using a packaged ingredient containing nuts. Check labels for cross-contact if needed.
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