Slow Cooker Cabbage Roll Casserole

Yummy and less work than the real cabbage rolls. There is no rice in this recipe, because I don’t like rice in my cabbage rolls.

Serves: 6


  • 1 pound lean ground beef
  • ½ cup chopped onion
  • 5 cups coleslaw mix
  • ½ cup uncooked, converted rice (I used Uncle Ben’s)
  • ¼ cup water
  • 2 teaspoons paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 can (14 to 15 ounces) Italian-style tomato sauce


  1. Ideal Slow Cooker Size: 4-Quart
  2. Grease the inside of the slow cooker.
  3. In a large skillet, cook the beef and onion, stirring occasionally, until the beef is no longer pink. Drain off any grease.
  4. Scrape the beef and onion mixture into the slow cooker.
  5. Add the remaining ingredients and stir to combine. (The cooker will be full, but the cabbage will shrink a lot during cooking.)
  6. Cover and cook on LOW for 4 to 6 hours or until the cabbage is tender.

Cook’s Notes

Nutritional Estimates Per Serving: (1/6th; about ¾ cup): 191 calories, 3.2 g fat, 1.4 g sat fat, 41 mg cholesterol, 682 mg sodium, 20.5 g carbs, 4.2 g sugars, 2.8 g fiber, 17.5 g protein.

Next time I’ll bulk up this slow cooker cabbage casserole even more with another cup or two of cole slaw mix.

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