Crockpot Cabbage Roll Casserole Recipe

Crockpot Cabbage Roll Casserole Recipe

How To Make Crockpot Cabbage Roll Casserole

You’ll surely keep on wanting to have this delicious crockpot cabbage roll casserole for dinner as it’s flavorful and super easy to make.

Preparation: 20 minutes
Cooking: 4 hours
Total: 4 hours 20 minutes



  • lbslean ground beef,or pork, or a mixture of the two
  • 3clovesgarlic,minced
  • 1onion,diced
  • 15oztomato sauce,divided
  • 1cupwater
  • 10.5oztomato soup,condensed
  • 28oztomatoes,canned, diced, with juices
  • salt and pepper,to taste
  • 1tsppaprika
  • 1tspthyme
  • ¾cupwhite rice,long grain, uncooked
  • 1medium head cabbage
  • cupwater
  • cupsmozzarella cheese,optional


  1. Brown the beef or pork, onion, garlic, and seasonings over medium heat until no pink remains. Drain.

  2. Add 1 cup of tomato sauce, 1 cup of water, ½ can of tomato soup, and diced tomatoes to the beef.

  3. Stir in the rice, and mix well until heated through. Remove from heat.

  4. Chop the cabbage into 4 wedges and remove the core. Chop into chunks, about ¾x1.5-inch.

  5. Layer ½ of the meat mixture and ½ of the cabbage in the slow cooker. Repeat layers. Place half the meat and then half the cabbage in the cooker.

  6. Combine the remaining tomato soup, remaining tomato sauce, and ⅓ cup of water. Pour over top of the cabbage.

  7. Cook on Low 4 to 6 hours or just until rice is cooked. Once done, turn the slow cooker off, sprinkle cheese on top and let sit for 10 minutes to set and melt cheese.


  • Calories: 519.63kcal
  • Fat: 29.81g
  • Saturated Fat: 14.21g
  • Trans Fat: 1.00g
  • Monounsaturated Fat: 11.11g
  • Polyunsaturated Fat: 1.09g
  • Carbohydrates: 34.41g
  • Fiber: 5.84g
  • Sugar: 10.82g
  • Protein: 30.04g
  • Cholesterol: 103.75mg
  • Sodium: 1193.71mg
  • Calcium: 377.83mg
  • Potassium: 964.54mg
  • Iron: 3.69mg
  • Vitamin A: 169.89µg
  • Vitamin C: 62.87mg
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