Crock Pot Unstuffed Cabbage Rolls with Ground Beef and Rice

Ingredients

• 1 ½ lbs ground beef (680 g)
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 medium head green cabbage (about 2 lbs), cut into large 2-inch pieces
• 1 cup uncooked long-grain white rice
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 can (8 oz) tomato sauce
• 2 cups low-sodium beef broth, divided
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 ½ teaspoons salt, or to taste
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried Italian seasoning
• 1 tablespoon olive oil

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Instructions

1. In a large skillet over medium heat, brown the ground beef in the olive oil.
2. Once the beef is nearly cooked through, add the minced garlic and sauté for another 30-60 seconds.
3. Prepare the cabbage by cutting the leaves into 2-inch pieces.
4. In a large bowl, mix together the crushed tomatoes, diced tomatoes, tomato sauce, 1 cup of beef broth, tomato paste, Worcestershire sauce, brown sugar, salt, black pepper, paprika, and Italian seasoning.
5. In a greased slow cooker, layer half the cabbage pieces, followed by the beef mixture and a portion of the sauce. Repeat the layering until all ingredients are used up.
6. Cook on LOW for 240-300 minutes or HIGH for 150-180 minutes.
7. After the initial cooking time, stir in the rinsed rice and the remaining broth. Cook on HIGH for another 45-75 minutes.
8. Once the rice is cooked, gently stir everything together and let it rest for 5-10 minutes before serving.

Notes

Prep ingredients ahead of time or store leftovers in the fridge for 3-4 days. Frozen leftovers can last up to 3 months.