Based on the ingredients and the finished dish shown in your images, here is a recipe for an easy Unstuffed Cabbage Roll (also known as Cabbage Roll Casserole or Deconstructed Cabbage Roll), which is traditionally made in a slow cooker or pot to get all the classic flavors without the hassle of wrapping individual rolls.
Ingredients
- Meat: 1 to 1.5 lbs ground beef (or a mix of ground beef and pork)
- Vegetables:
- 1 medium head of green cabbage, chopped or shredded
- 1-2 onions, diced
- Garlic (fresh cloves, minced)
- Tomatoes & Broth:
- 1 can (approx. 14–15 oz) crushed tomatoes or tomato sauce
- 1 can (approx. 14–15 oz) diced tomatoes (such as Rotel or regular diced tomatoes)
- 2–3 cups beef broth
- Grains:
- 1 to 1.5 cups long-grain white rice (uncooked)
- Flavorings & Seasonings:
- Worcestershire sauce (about 1–2 tablespoons)
- Herbs and spices (such as Italian seasoning, paprika, salt, and black pepper to taste)
Instructions
- Prepare the Meat and Aromatics:
- In a skillet, brown the ground beef along with the diced onions and minced garlic until the meat is fully cooked. Drain any excess grease.
- Layer or Combine in a Pot/Slow Cooker:
- If using a slow cooker (or a large Dutch oven), add the cooked beef mixture, chopped cabbage, uncooked rice, crushed tomatoes, diced tomatoes, and Worcestershire sauce.
- Add Liquid:
- Pour the beef broth over the mixture until the ingredients are well-submerged and the rice has enough liquid to cook properly. Season with your preferred spices (paprika, Italian herbs, salt, and pepper).
- Cook:
- Slow Cooker: Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, stirring occasionally, until the cabbage is tender and the rice is fully cooked and fluffy.
- Stove Top: Simmer on low covered in a heavy-bottomed pot for about 30–45 minutes until the rice and cabbage are tender.
- Serve:
- Stir well, scoop into bowls, and serve hot!