Crockpot Unstuffed Cabbage Rolls Casserole
Stuffed cabbage rolls are delicious. BUT sometimes, time is limited. That's when making this crockpot unstuffed cabbage rolls is an excellent choice!
Servings: 6
Cost: $7.50
Equipment
- kitchen knife
- cutting board
Ingredients
- 1 cup beef stock
- 1 med head of cabbage shredded
- 1 sml yellow onion
- 1 can crushed tomatoes (14.5 oz)
- 1 can tomato sauce (14.5 oz)
- 1 ½ pound ground beef
- 2 tablespoons Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon Himalayan salt
- 1 teaspoon black pepper
Instructions
Slow Cooker
- Brown the ground beef and onions in a skillet, over medium-high heat (or use our make-ahead ground beef recipe the night before). Drain and add to crockpot.
- Combine all the ingredients in a greased slow cooker insert. Cook on low for 6 to 12 hours.
- Refrigerate leftovers for up to 3 days. Freeze leftovers for up to 3 months.
Instant Pot
- Use the saute function to brown the hamburger meat and onions. Drain grease. Pour meat into a seperate bowl.
- Add spices, broth, tomatoes, and tomato sauce to meat. Stir well to combine.
- Add half the shredded cabbage to the instant pot. Top with half the meat-sauce mixture. Repeat.
- Close and lock lid. Close pressure valve. Manual high for 5 minutes. Natural release for 8 minutes, then quick release.
- Stir well and allow to rest about 5 minutes before serving.
Oven
- Preheat the oven to 350 degrees.
- Precook the ground beef per any of the methods listed above. Drain most of the oil.
- Combine the ground beef, tomato sauce, crushed tomatoes, and seasonings.
- Use a large, deep skillet to saute a half head of cabbage at a time over medium-high heat in either oil or butter; 5 to 8 minutes per batch.
- Butter or oil a 9 x 13 casserole dish.
- Layer 1/2 the cabbage mixture; half the meat sauce mixture. Repeat.
- Cover dish with lid or foil. Bake for 20-25 minutes. Remove, add cheese if desired, and bake an additional 20 minutes uncovered.
Freezer
- Cook the ground beef and onions until no longer pink. Drain and allow to cool slightly and pour into 1-gallon freezer bag.
- Add the tomato sauce, crushed tomatoes, spices, and broth. Zip close and knead to combine. Lay flat and remove any excess air if needed.
- Pour the shredded cabbage into a second 1-gallon freezer bag. Use painter's or freezer tape to tape the bags together. Freeze for up to 6 weeks.