Ingredients
Scale
- 1 large head green cabbage, chopped (about 6–8 cups)
- 1 lb (450g) ground beef (or turkey)
- 1 cup uncooked long-grain white rice (or parboiled for faster cooking)
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- ½ tsp dried thyme
- Salt & black pepper to taste
- Optional: ¼ cup chopped fresh parsley, hot sauce
Instructions
- Brown meat: In a skillet, cook ground beef over medium heat until no longer pink. Drain excess fat.
- Combine in slow cooker: Add cooked beef, chopped cabbage, uncooked rice, tomato sauce, diced tomatoes, onion, garlic, brown sugar, Worcestershire, paprika, thyme, salt, and pepper. Stir well.
- Cook:
- Low: 7–8 hours
- High: 4–5 hours
→ Rice should be tender and liquid mostly absorbed.
- Finish: Stir gently before serving. Taste and adjust seasoning. Add parsley or hot sauce if desired.
💡 Pro Tips:
– For softer cabbage, briefly blanch it in boiling water before adding.
– Use parboiled (converted) rice if your slow cooker runs hot—it prevents mushiness.
– Make it low-carb: swap rice for riced cauliflower (add in last hour).
Prep Time & Nutrition (per serving, serves 6):
Prep Time: 15 min | Cook Time: 4–8 hr | Total Time: 4 hr 15 min
Servings: 6 | Calories: 280 | Net Carbs: 28g | Fats: 12g | Protein: 18g
Servings: 6 | Calories: 280 | Net Carbs: 28g | Fats: 12g | Protein: 18g