A hearty slow cooker casserole made with tender cabbage, ground beef, rice, and rich tomato sauce for an easy old-fashioned comfort food dinner.
1 lb lean ground beef
1 medium green cabbage, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup uncooked long-grain white rice
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp paprika
1 tsp Italian seasoning
1 tsp salt, or to taste
1/2 tsp black pepper
1 tbsp olive oil, if needed
Fresh parsley, chopped (optional)
1. Brown ground beef in a skillet for 6-8 minutes.
2. Add onion and garlic; cook until softened.
3. Drain excess grease.
4. Mix tomato sauce, diced tomatoes, broth, Worcestershire sauce, and seasonings.
5. Layer half the cabbage, beef mixture, and rice in a greased 6-quart crockpot.
6. Repeat with remaining ingredients.
7. Pour tomato mixture evenly over everything.
8. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until cabbage and rice are tender.
9. Check rice for doneness and add broth if needed.
10. Stir gently, rest 5 minutes, and garnish with parsley.
Brown the beef before adding it to the crockpot.
Check rice near the end of cooking to prevent mushiness.
Add extra broth if the mixture becomes too dry.
Refrigerate leftovers for 3-4 days.
Freeze in airtight containers for up to 3 months.
Reheat leftovers to 165°F.