Crockpot Cabbage Roll Casserole
This is one of those cozy meals that tastes like you spent all day making traditional cabbage rolls, but it’s way easier. Everything cooks together in the crockpot, and my family loves how hearty and comforting it turns out every single time.

Ingredients:
1 lb. ground beef
1 small head cabbage, chopped
1 small onion, chopped
3 cloves garlic, minced
1 cup uncooked white rice
1 can (14.5 oz) diced tomatoes
1 can (15 oz) tomato sauce
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp paprika
1 tsp Italian seasoning
½ tsp salt (or to taste)
½ tsp black pepper
1 cup shredded mozzarella or cheddar cheese (optional)
Fresh parsley for garnish (optional)

Instructions:
Heat a skillet over medium heat and cook the ground beef for about 6 to 8 minutes until browned. Break it up as it cooks, then drain any excess grease.
Add the chopped onion and garlic to the skillet and cook for another 2 to 3 minutes until softened.
Transfer the beef mixture to your crockpot.
Add the chopped cabbage, uncooked rice, diced tomatoes, tomato sauce, beef broth, Worcestershire sauce, paprika, Italian seasoning, salt, and pepper.
Stir everything together so the rice is fully submerged in the liquid.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the cabbage is tender and the rice is fully cooked.
If using cheese, sprinkle it over the top during the last 10 minutes and let it melt.
Give everything a good stir and taste, adjusting seasoning if needed.
Garnish with fresh parsley and serve war
Prep Time: 15 minutes | Cook Time: 6 hours | Total Time: 6 hours 15 minutes
Servings: 5 to 6 | Calories: about 420 per serving