Crock Pot Cabbage Roll Casserole


1 1/2 lbs lean ground beef or pork (or a mixture of the two)

3 cloves garlic , minced

1 onion , diced

1 (15oz) can tomato sauce, divided

1 cup Water

1 can condensed tomato soup

1 (28 oz) can diced tomatoes, undrained

Salt & Pepper to taste

1 teaspoon paprika

1 teaspoon thyme

3/4 cup long grain white rice , uncooked

1 head cabbage

1/3 Cup Water

1 1/2 cups Mozzarella cheese (optional)


  1. Brown beef or pork, onion, garlic and seasonings over medium heat until no pink remains. Drain.
  2. Add 1 cup tomato sauce, 1 cup water and 1/2 can of tomato soup and diced tomatoes to the beef.
  3. Stir in rice, and mix well until heated through. Remove from heat.
  4. Chop cabbage into 4 wedges and remove core. Chop into chunks (mine were about 3/4″x1.5″).
  5. Layer 1/2 of the meat mixture and 1/2 of the cabbage in the slow cooker. Repeat layers.Place half the meat and then half the cabbage in cooker.
  6. Combine the remaining tomato soup, remaining tomato sauce and 1/3 cup water. Pour over top of cabbage.
  7. Cook on low 4-6 hours or just until rice is cooked. Once done, turn slow cooker off, sprinkle cheese on top and let sit 10 minutes to set and melt cheese.

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