Unstuffed Cabbage Rolls Easy Recipe – Best Crockpot Dinner for Families

The first time I tossed together unstuffed cabbage rolls in my crockpot, the whole kitchen smelled like my grandma’s Sunday suppers—rich tomato, sweet cabbage, and that cozy, hearty aroma that makes you want to pull up a chair. You know the kind of dinner that’s so comforting you keep coming back for “just one more spoonful”? That’s exactly what you’re getting with this unstuffed cabbage rolls easy recipe. I started making this dish on hectic weeknights when rolling actual cabbage leaves felt like a marathon, not a meal. After a few tweaks (and some happy taste testers), I landed on this family-approved, all-in-one crockpot dinner you’ll want to make on repeat.

This recipe is about bringing everyone together, even when you only have 20 minutes to prep. There’s no delicate rolling or fussing—just layers of savory ground beef, tender cabbage, tangy tomato, and a hint of spice, all gently simmered to perfection. If you love the classic flavors of traditional cabbage rolls but crave a shortcut (and honestly, who doesn’t?), you’re in the right place. My unstuffed cabbage rolls are packed with protein, loaded with veggies, and—here’s the real magic—everything gets perfectly cooked in one pot with almost zero cleanup. Busy parents, picky eaters, and meal preppers, this recipe is seriously your new best friend.

I’ve made this dish dozens of times, tweaking the sauce and testing different rice varieties just to get it right. There’s no shame in doubling the batch either; leftovers taste even better the next day. Whether you’re new to crockpot cooking or a seasoned pro, these unstuffed cabbage rolls are about to become the most-requested dinner at your table. Let’s get to it!

Why You’ll Love This Unstuffed Cabbage Rolls Easy Recipe

• Quick & Effortless: Everything gets tossed into the crockpot and cooks itself—no rolling, no layering, no hassle. You’ll spend less than 20 minutes on prep and get hours of hands-off cook time.
• Simple Ingredients: It’s all pantry staples and fresh veggies you likely have on hand. No special trips to the store (unless you want to try a new twist—more on that below!).
• Perfect for Family Dinners: This is a real crowd-pleaser. My kids ask for seconds, and even my husband, who claims not to love cabbage, goes back for more.
• Crockpot Magic: The slow cooker melds all the flavors together, making the cabbage extra tender and the sauce super savory. Plus, your house will smell amazing for hours.
• Customizable & Allergy-Friendly: You can swap beef for turkey, use brown rice, or make it gluten-free without missing a beat. I’ve even made a vegetarian version that turned out delicious.
• Unbeatable Comfort Food: Each bite is the perfect combo of sweet, tangy, and hearty. It’s the kind of meal you crave after a long day or when you want something nostalgic but easy.

What really sets this unstuffed cabbage rolls easy recipe apart is how the crockpot does ALL the heavy lifting. Unlike classic cabbage rolls (which, let’s face it, are a labor of love), this version is totally doable on a Tuesday night. The trick is layering the cabbage and meat so every bite has the perfect balance of textures and flavors. And trust me, the leftovers might be even better the next day—just ask anyone who’s raided my fridge after a big batch.

For me, this is more than just dinner—it’s a reminder of family gatherings, but made simple for real life. Whether you’re cooking for a big group or just meal prepping for the week, I promise you’ll feel like a dinnertime hero. Give it a try, and don’t be surprised if it lands in your regular rotation!

What Ingredients You Will Need

This unstuffed cabbage rolls easy recipe is proof that you don’t need fancy ingredients to make something unforgettable. Everything is straightforward, budget-friendly, and super easy to find. Here’s what you’ll need:

• For the Main Dish:
  • 1 medium head green cabbage, chopped (about 2 pounds/900 g)
  • 1 1/2 pounds (680 g) lean ground beef (I use 90% lean, but turkey or pork work too)
  • 1 large yellow onion, diced
  • 2-3 cloves garlic, minced (fresh is best, but jarred works in a pinch)
  • 1 cup (200 g) uncooked long grain white rice (or use brown rice for more fiber)
• For the Sauce:
  • 2 (15-ounce/425 g) cans tomato sauce
  • 1 (14.5-ounce/411 g) can diced tomatoes, undrained
  • 1/4 cup (60 ml) tomato paste
  • 1 tablespoon Worcestershire sauce (adds a nice savory depth)
  • 2 teaspoons paprika (smoked or sweet, your call)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional, for a gentle kick)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups (475 ml) low-sodium beef broth (or vegetable broth for a lighter flavor)
  • 1 tablespoon brown sugar (balances the acidity—don’t skip!)
• Optional Toppings & Add-Ins:
  • Fresh parsley, chopped (for garnish)
  • Sour cream or Greek yogurt (for serving, adds creaminess)
  • Shredded cheddar or mozzarella cheese (for a cheesy twist—totally optional but very tasty)

Ingredient Notes:

• Cabbage: Look for a firm, tight head that feels heavy for its size. Napa cabbage works in a pinch but will be softer.
• Ground Meat: I usually stick with lean beef for a classic taste, but ground turkey is great for a lighter option. If you want to go vegetarian, try lentils or a plant-based crumble.
• Rice: White rice cooks up tender and fluffy, but brown rice gives extra bite and nutrition. If using brown rice, add an extra 1/2 cup broth and cook a bit longer.
• Sauce Components: You can use all tomato sauce if you’re out of diced tomatoes, though I love the texture the diced tomatoes add.
• Worcestershire: Adds depth—skip it only if you must, and maybe add a splash of soy sauce instead.

If you’re out of something, don’t stress—this recipe is forgiving. I’ve swapped in whatever rice or tomatoes I had on hand, and it always comes out delicious!

Equipment Needed

• Large Crockpot or Slow Cooker (at least 6 quarts): This is a must for big-batch cooking. I use my trusty Hamilton Beach model, but any brand will do the trick.
• Large Mixing Bowl: Handy for combining the meat and seasonings before layering.
• Chef’s Knife and Cutting Board: For chopping all that cabbage and dicing the onion. I’ve found a sharp knife makes the cabbage job way easier.
• Measuring Cups and Spoons: To keep the sauce seasoned just right.
• Wooden Spoon or Silicone Spatula: For stirring and serving (silicone is easier on crockpot inserts, trust me).
• Optional: Nonstick Cooking Spray or Olive Oil: A light spray in the crockpot insert makes cleanup a breeze if you’re worried about sticking.

If you don’t have a crockpot, you can use a Dutch oven or heavy pot in the oven at 325°F (165°C)—just check after 1.5 hours. I once made this in a borrowed slow cooker that ran extra hot, so now I always double-check temps and stir once halfway through.

Pro tip: Wash your slow cooker insert right away, or soak it overnight for easy cleanup. If you’re on a budget, check out thrift stores—slow cookers show up there all the time!

Preparation Method

1. Prep the Cabbage: Remove any wilted outer leaves. Cut the head into quarters, remove the core, and chop into bite-sized pieces (about 1-inch/2.5 cm squares). Don’t worry if pieces look uneven—it all softens in the crockpot. Takes about 5 minutes. Tip: Use a large bowl to catch stray pieces.
2. Sauté the Onion and Garlic (Optional but Recommended): In a skillet over medium heat, add a drizzle of olive oil, the diced onion, and garlic. Cook for 2-3 minutes until fragrant and translucent. This step isn’t mandatory, but it adds a sweeter, richer flavor. If you’re short on time, you can skip and add them raw.
3. Mix the Meat: In a large bowl, combine the ground beef (or turkey), a sprinkle of salt and pepper, and half of the uncooked rice. Use clean hands to gently mix. Don’t overwork the meat—just combine so it stays tender.
4. Layer in the Crockpot: Spray the crockpot insert lightly with cooking spray. Start by adding half the chopped cabbage, then top with half the meat mixture, spreading evenly. Sprinkle half the sautéed onions and garlic on top. Repeat with remaining cabbage, meat, and onions/garlic. This layering helps cook everything evenly and prevents sticking.
5. Mix the Sauce: In a bowl or measuring jug, whisk together the tomato sauce, diced tomatoes (with liquid), tomato paste, Worcestershire sauce, paprika, thyme, oregano, red pepper flakes, salt, pepper, beef broth, and brown sugar. Make sure the paste is dissolved so you don’t get clumps.
6. Pour Sauce Over Layers: Slowly pour the sauce mixture over the layered meat and cabbage. Use a spoon to gently press down and help the sauce seep through. Don’t stir—it’s supposed to look a little messy at this stage.
7. Cook: Cover and cook on LOW for 6-7 hours or HIGH for 3.5-4 hours. Check around the 3-hour mark if your slow cooker runs hot. The rice should be cooked and cabbage very tender.
8. Finish and Serve: Give everything a gentle stir. Taste and adjust seasoning. If you like it saucier, add a splash more broth or tomato sauce. Serve hot, topped with fresh parsley and a dollop of sour cream or cheese if you like.

Troubleshooting: If the rice is still a bit firm, cover and cook another 30 minutes. If the mixture looks too dry, add 1/2 cup broth at a time. Watch for sticking on the edges—stir halfway if your crockpot tends to run hot.

Personal Tips: I always make this the night before a busy day. In the morning, I plug in the crockpot and come home to dinner done. If you want extra flavor, brown the meat before adding to the slow cooker—it adds a savory depth. And don’t stress if the layers aren’t perfect; it all comes together in the end!

Cooking Tips & Techniques

• Brown the Meat: Browning the ground beef or turkey before adding it to the crockpot isn’t required, but it adds a richer flavor and helps drain off extra fat. I’ve cooked it both ways, and the flavor boost is worth the extra pan to wash.
• Layer for Best Texture: Always start and finish with cabbage—this keeps the meat moist and prevents sticking. If you forget, no worries, but it’s a little trick I learned after a few “crispy edge” mishaps.
• Don’t Overmix: When combining the meat and rice, mix just enough to blend. Overmixing can lead to dense, tough bits.
• Rice Variety: White rice cooks up perfectly in the crockpot, but brown rice can take longer. If you use brown rice, add 1/2 cup extra broth and expect to cook an extra hour. I once tried instant rice—wouldn’t recommend, it gets mushy!
• Check for Doneness: Cabbage should be velvety soft, and rice tender but not mushy. If in doubt, taste a spoonful from the center before turning off the heat.
• Spice to Taste: Adjust the red pepper flakes for your perfect heat level. My kids prefer it mild, but I sneak in a little extra for myself.
• Multitask Like a Pro: Prep everything the night before and store in the fridge. In the morning, dump it all in and go about your day. Dinner will be ready and waiting (with zero stress).

Honestly, my first batch was a little too salty (easy fix—start with less and add more at the end). And don’t be afraid to peek after a few hours if it’s your first time—slow cookers can vary a lot!

Variations & Adaptations

One of the best things about unstuffed cabbage rolls is how easy it is to tailor them to your taste or dietary needs. Here are some ways to switch things up:

• Low-Carb/Keto: Swap the rice for cauliflower rice. Add it in the last hour of cooking so it doesn’t get too soft. I’ve tried this version for friends, and it was a hit—just a little lighter.
• Vegetarian: Replace the ground meat with 2 cups (300 g) cooked lentils or a plant-based ground meat alternative. Use vegetable broth instead of beef. You might need to add a touch more seasoning for depth, but the result is hearty and satisfying.
• Spicy Lovers: Add a diced jalapeño with the onion, or double up on the red pepper flakes. My husband adds hot sauce right at the table!
• Gluten-Free: This recipe is naturally gluten-free if you check your Worcestershire sauce (some brands contain gluten). Or just skip it for total peace of mind.
• Cheesy Cabbage Rolls: Sprinkle shredded mozzarella or cheddar on top during the last 30 minutes of cooking for a gooey, melty finish. I do this for potlucks and it disappears every time.

My personal favorite twist? I sometimes stir in a couple of handfuls of baby spinach at the end for extra greens. The leaves wilt into the hot sauce and nobody even notices—sneaky nutrition for the win!

Serving & Storage Suggestions

Serving: Serve these unstuffed cabbage rolls hot, straight from the crockpot. I like to scoop them into wide bowls with plenty of sauce. Top with fresh parsley, a dollop of sour cream, or a sprinkle of cheese for extra comfort. For a full meal, pair with crusty bread, a simple cucumber salad, or even mashed potatoes if you want to go all out.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better as they mingle overnight! For longer storage, freeze portions in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat gently in the microwave or on the stovetop with a splash of broth or water to loosen the sauce. Stir halfway through to make sure it heats evenly.

Leftovers make a fantastic next-day lunch—and honestly, I think the flavors deepen and get even tastier by day two. Just don’t forget to label your freezer stash. I once found a mystery container that turned out to be this cabbage roll recipe, and it was the happiest surprise!

Nutritional Information & Benefits

This unstuffed cabbage rolls easy recipe is packed with protein from the lean ground beef and fiber-rich cabbage. A hearty serving (about 2 cups/350 g) provides roughly:

• Calories: ~320
• Protein: 20g
• Fat: 8g
• Carbohydrates: 38g (less with cauliflower rice)
• Fiber: 6g

Cabbage is loaded with vitamin C, K, and antioxidants, while the tomato sauce brings lycopene and extra flavor. Using brown rice bumps up the fiber even more. This meal is also naturally gluten-free (with the right Worcestershire) and can be made dairy-free by skipping the cheese or sour cream toppings.

As someone who tries to sneak veggies into every meal, I love that this dinner is as good for you as it is comforting. Plus, it’s easy to adapt for just about any diet or allergy.

Conclusion

If you’re searching for an easy, family-friendly dinner that’s full of comfort and flavor, this unstuffed cabbage rolls easy recipe is it. You get all the best parts of classic cabbage rolls—savory meat, sweet cabbage, tangy sauce—without any of the fiddly work. Whether you’re a crockpot newbie or a meal-prepping pro, this dish is about to be a regular in your dinner routine.

Feel free to make it your own: swap the meat, add some heat, or sneak in extra veggies. I love how forgiving and flexible this recipe is, and honestly, it’s saved dinner for me more times than I can count. Give it a go, and let me know how you make it yours—share your tweaks in the comments or tag me with your family’s favorite version!

Here’s to warm, cozy dinners (with hardly any dishes to wash) and happy, well-fed families. You’ve got this!

Frequently Asked Questions (FAQs)

Can I make unstuffed cabbage rolls in advance?

Absolutely! You can prep all the ingredients the night before, keep them in the fridge, and start the crockpot in the morning. It’s a great meal prep option since the flavors only get better as they sit.

What’s the best way to freeze unstuffed cabbage rolls?

Let the cooked cabbage rolls cool completely, then portion into airtight containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth or water.

Can I use ground turkey or pork instead of beef?

Yes! Ground turkey, pork, or even plant-based meat alternatives all work well. Just keep the same amount and season to taste.

What if I don’t have a crockpot?

You can bake this in a Dutch oven at 325°F (165°C) for about 1.5 to 2 hours, covered, until the cabbage and rice are tender. Or simmer gently on the stovetop, stirring occasionally.

How spicy are these unstuffed cabbage rolls?

They’re mild as written, but you can adjust the red pepper flakes or add hot sauce to suit your taste. My family keeps it mild, but I love sneaking in a bit more spice for my own bowl!

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