📋 Lazy Slow Cooker Cabbage Rolls Recipe
These Lazy Slow Cooker Cabbage Rolls taste exactly like regular meat and rice cabbage rolls, but in cabbage roll casserole form and without all the work. They are also Weight Watchers friendly!
Servings 12 servings
Calories 183kcal
Ingredients
- 1 lb extra lean ground beef cooked
- 4 cups of brown rice (cooked) * I use brown minute rice
- 1 medium onion diced chopped
- 1 cup sliced mushrooms can substitute canned mushrooms
- 1 ½ cups ketchup add additional to taste
- 1 large head of cabbage *chopped
- 3 -10 oz -cans condensed tomato soup *gluten-free
Garnish (optional)
- light or non -fat sour cream
- fresh dill or dried dill weed
Instructions
- Brown ground beef with chopped onion in a large skillet, over medium heat, on stove top. Add mushrooms when ground beef is nearly done. Cook until meat is browned and onions and mushrooms are soft. Drain.1 lb extra lean ground beef, 4 cups of brown rice (cooked), 1 medium onion diced, 1 cup sliced mushrooms
- Cook rice per package directions.
- Mix ground beef mixture, rice and ketchup together in a large mixing bowl.1 ½ cups ketchup
- Remove core from cabbage and chop cabbage leaves into bit sized pieces1 large head of cabbage
- Spray slow cooker with non-stick cooking spray and add ½ of the cabbage to the bottom of the crock-pot.
- Then add ½ the rice with meat mixture, then 1 can of tomato soup on top of it.3 -10 oz -cans condensed tomato soup
- Add the remaining layer of cabbage, then remaining rice and meat mixture, then 2 cans of tomato soup on top.
- Cook for 8-9 hours on low, until cabbage is tender and a fork can easily go through it (may need a little longer)
Garnish
- Garnish with light or non-fat sour cream and fresh dill, if desired. Serve in a casserole dish or any type of serving dish you prefer.light or non -fat sour cream, fresh dill or dried dill weed
Notes
Expert Recipe Tips:
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- 🥬 Use Savoy or Napa Cabbage for a Softer Texture .If you prefer a more tender bite, try using Savoy or Napa cabbage instead of regular green cabbage. They're softer and break down faster during slow cooking..
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- 🔪 Prep the Night Before. Chop the cabbage and cook the beef/onion/mushroom mixture ahead of time. Store separately in the fridge and assemble in the morning to just turn on and go
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- 🍚 Use Leftover Rice. This recipe is perfect for using up leftover rice. Just be sure it’s not overly dry or it could soak up too much moisture—mix it with a little broth or water before adding if needed.
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- 🥄 Customize Sauce Consistency. If you like your cabbage rolls saucier, feel free to add an extra half-can of tomato soup or a splash of broth. For a thicker consistency, reduce the total soup slightly or stir in a tablespoon of tomato paste.
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- 🧊 Freeze in Individual Portions. Freeze leftovers in individual containers for easy grab-and-go lunches or single servings. This dish reheats beautifully and maintains its flavor.
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- 🌿 Add Fresh Herbs at the End. A sprinkle of fresh dill, parsley, or thyme right before serving adds brightness and boosts the homemade flavor.
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- 🔄 Swap with Cauliflower Rice for WW. Using cauliflower rice not only cuts down on WW points but also reduces carbs and adds a subtle veggie boost. Stir it in after cooking if you prefer a firmer texture.
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- 🥩 Use a Lean Meat Mix for More Flavor. A combo of extra lean ground beef and a bit of ground pork or turkey can offer more flavor while keeping things relatively light. Just be mindful of WW points if that matters.
- They can be made ahead and stored for up to 4 days in the fridge in a sealed airtight container
- They can be frozen and stored in a sealed airtight container for up to 3 months.
Nutrition
Calories: 183kcal | Carbohydrates: 29g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 313mg | Potassium: 444mg | Fiber: 3g | Sugar: 10g | Vitamin A: 228IU | Vitamin C: 30mg | Calcium: 47mg | Iron: 2mg
