If you’re looking for a hearty, family-friendly dinner that’s crazy easy to make, this Crockpot Cabbage Beef Bake is the answer. It’s warm, comforting, and packed with flavor—and the best part? The slow cooker does most of the work for you! This recipe has been a hit in my house because it’s budget-friendly, loaded with veggies, and even picky eaters love it. Serve it up with some crusty bread, and you’ve got yourself a meal that feels like a big hug in a bowl.
Let’s get started and fill your kitchen with the coziest smells!
What You’ll Need
Ingredients:
- 1 lb ground beef
- 1 medium head of green cabbage, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (14.5 oz) can diced tomatoes (with juice)
- 1 (8 oz) can tomato sauce
- 1 cup beef broth
- 1 cup uncooked white rice
- 1 tsp paprika
- 1 tsp dried Italian seasoning
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- Optional: Fresh parsley for garnish
Tools:
- A large skillet for browning beef
- Slow cooker (6-quart or larger)
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
Pro Tips:
- Chop the cabbage small for kids: Smaller pieces cook more evenly and are less intimidating for little ones.
- Brown the beef first: This adds a ton of flavor and prevents the dish from being greasy.
- Pre-rinse the rice: Rinsing removes excess starch, so it won’t clump together in the slow cooker.
- Layer it strategically: Put the cabbage on the bottom of the crockpot so it cooks down and soaks up all the flavors.
- Add a little cheese: A sprinkle of shredded cheese on top when serving can be a game changer, especially for picky eaters!
Tools Needed:
- Slow cooker
- Large skillet
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
Substitutions and Variations:
- Ground turkey or chicken instead of beef for a leaner option.
- Use brown rice or quinoa instead of white rice, but adjust cooking times.
- Swap green cabbage for savoy or napa cabbage for a milder flavor.
- Add some spice with a pinch of red pepper flakes.
- Make it vegetarian by skipping the beef and using lentils or plant-based ground “meat.”
Make-Ahead Tips:
- You can brown the ground beef, chop the veggies, and measure out your seasonings the night before. Store everything in the fridge, and just dump it in the crockpot in the morning!
Step-by-Step Instructions
1. Brown the Ground Beef
Heat a large skillet over medium heat and cook the ground beef until browned. Drain any excess grease.
2. Layer the Ingredients
In the slow cooker, layer the chopped cabbage on the bottom. Add the browned beef, diced onion, minced garlic, uncooked rice, diced tomatoes (with their juice), tomato sauce, beef broth, and seasonings. Give it a gentle stir to combine.
3. Cook in the Crockpot
Set the slow cooker on LOW for 6-7 hours or HIGH for 3-4 hours, until the cabbage and rice are tender and everything is cooked through.
4. Stir and Serve
Once cooked, give everything a good stir. Serve hot, garnished with fresh parsley if desired.
Leftovers and Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or on the stovetop with a splash of water or broth to keep it moist.
- This dish freezes beautifully! Just portion into freezer-safe containers, freeze for up to 3 months, and thaw overnight in the fridge before reheating.
Wrap-Up:
There you have it—a warm, cozy, and ridiculously easy Crockpot Cabbage Beef Bake that’s perfect for busy weeknights or lazy Sundays. It’s full of flavor, secretly packed with veggies, and so satisfying. Let me know in the comments if you try it! I’d love to hear how it turned out for you and your family—or if you made any fun tweaks! Happy cooking! 😊
