Slow Cooker Stuffed Cabbage Casserole
User Reviews
4.7
Slow Cooker Stuffed Cabbage Casserole
Description
Slow Cooker Stuffed Cabbage Casserole brings together ground beef, sliced cabbage, cauliflower rice, garlic, onion, and crushed tomatoes seasoned with Italian herbs and crushed red pepper. These ingredients cook slowly in the crockpot, allowing the cabbage to soften and intermingle with the ground beef and tomato base. The inclusion of cauliflower rice adds volume and a subtle texture contrast while remaining low in carbohydrates.
The dish results in a savory, tender casserole where the cabbage loses rigidity but retains enough body to provide structure. The tomato and seasoning infuse the ingredients with balanced flavor and a gentle heat from the crushed red pepper. Cooking low and slow ensures even doneness and melding of components.
This casserole serves as a filling main dish, suitable for a comforting family meal. The fresh parsley stirred in at the end adds a touch of freshness and color. It pairs well with a simple side salad or crusty bread for a wholesome dinner.
Notes mention alternatives like using regular rice instead of cauliflower rice by adjusting liquid, and the option to add mozzarella on top to melt for a cheesy finish. Leftovers freeze well making it practical for batch cooking. Using a bit of broth can help if very lean beef is used to retain moisture.
Ingredients
- 1/2 cabbage roughly sliced (about 4-5 cups total)
- 1 onion diced
- 3 cloves garlic finely chopped or minced
- 1.5 lbs. ground beef (uncooked)
- 15 oz. crushed tomatoes canned
- 2 cups cauliflower rice (see notes)
- 4 tablespoons butter or ghee
- 1 tablespoon Italian seasoning
- 1/2 teaspoon crushed red pepper
- kosher salt to taste
- black pepper to taste
- 1/2 cup parsley finely chopped, fresh
Instructions
- Stir together all ingredients except fresh parsley in a 7-8 quart slow cooker, making sure it's well combined.
- Cook on low for 7-8 hours or high for 3.5-4 hours, or until beef is fully cooked.
- Stir in fresh parsley.
- Serve!
Notes
- Cauliflower rice can be frozen or freshly processed from raw cauliflower florets in a food processor.
- Regular rice can replace cauliflower rice by adding 1 cup uncooked rice and 2 cups broth or water before cooking.
- Leftovers freeze well in airtight containers for up to 6 months.
- Add a small amount of liquid if using very lean ground beef to keep casserole moist.
- Optionally melt mozzarella cheese on top after cooking by covering casserole and letting cheese soften for a few minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 15g | 5% |
| Protein | 23g | 46% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 101mg | 34% |
| Sodium | 273mg | 11% |
| Potassium | 873mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 945IU | 19% |
| Vitamin C | 68mg | 76% |
| Calcium | 116mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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