Slow Cooker Cabbage, Ground Beef & Rice

by

Slow Cooker Cabbage, Ground Beef & Rice

This recipe transforms humble ingredients into a savory, melt-in-your-mouth meal. By slow-cooking the cabbage with ground beef and tomatoes, the vegetable loses its bitterness and becomes incredibly tender, absorbing the juices from the meat and spices.

  • Prep time: 15 minutes

  • Cook time: 4 hours (High) or 7–8 hours (Low)

  • Servings: 6 servings

Ingredients

  • 1 lb Lean ground beef (90/10 is best)

  • 1 medium Head of green cabbage (chopped into 1-inch pieces)

  • 1 cup White rice (long-grain, uncooked)

  • 1 small Yellow onion (diced)

  • 2 cloves Garlic (minced)

  • 1 can (15 oz) Tomato sauce

  • 1 can (14.5 oz) Diced tomatoes (with liquid)

  • 1 cup Beef broth (low sodium)

  • 1 tbsp Worcestershire sauce

  • 1 tsp Smoked paprika

  • Salt & Pepper to taste

Instructions

  1. Brown the Beef: In a skillet over medium-high heat, brown the ground beef with the onions and garlic until the meat is no longer pink. Drain any excess grease.

  2. Layer the Crockpot: Place the chopped cabbage in the bottom of a 6-quart slow cooker.

  3. Add Beef & Rice: Spread the browned beef mixture over the cabbage, then sprinkle the uncooked rice evenly over the top.

  4. Whisk the Sauce: In a small bowl, combine the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, paprika, salt, and pepper.

  5. Pour & Cook: Pour the liquid mixture over the rice and beef. Do not stir yet; this helps the rice submerge and cook evenly.

  6. Slow Cook: Cover and cook on Low for 7–8 hours or High for 4 hours.

  7. Finish: Give everything a gentle toss before serving to incorporate the tender cabbage with the rice and beef.

Tips for Success

  • Rice Texture: If you prefer very firm rice, cook the rice separately on the stove and stir it in during the last 30 minutes of slow cooking.

  • Leaner Option: You can swap the ground beef for ground turkey or chicken; just add a splash of olive oil when browning so it doesn’t dry out.

  • Cabbage Size: Don’t chop the cabbage too small, or it will turn to mush. One-inch squares are the “sweet spot” for texture.

Nutritional Info (Per Serving)

Calories Protein Fat Carbs Fiber
345 kcal 22g 12g 38g 5g

Health Benefits

  • Vitamin C & K: Cabbage is a powerhouse for immune support and bone health.

  • High Fiber: This meal is excellent for digestion and keeps you full longer.

  • Low Glycemic: Using lean protein and plenty of fiber-rich veggies helps prevent blood sugar spikes.

Common Questions (Q&A)

Q: Can I use brown rice instead?

A: Brown rice takes much longer to soften and requires more liquid. If using brown rice, I recommend pre-cooking it or adding an extra $1/2$ cup of broth and cooking only on the “High” setting.

Q: Does this freeze well?

A: Yes! It’s an excellent meal prep candidate. Store in airtight containers for up to 3 months. The rice may absorb more liquid upon thawing, so add a splash of water when reheating.

Q: Can I skip browning the beef?

A: You can, but I wouldn’t. Browning creates a “Maillard reaction” which adds a deep savory flavor that the slow cooker alone can’t replicate. It also allows you to drain away excess fat.

Leave a Comment