Cooked low and slow, this delicious Crock Pot Unstuffed Cabbage Rolls takes the traditional dish and turns it into an easy and tasty dinner that the whole family will love! A SIMPLE UN-ROLLED CABBAGE ROLL RECIPE If you love traditional Stuffed Cabbage Rolls then you will fall in love with these Crock Pot Unstuffed Cabbage Rolls. A deconstructed and easier version of a classic dish. Cooked low and slow really adds to the depth of flavor for this recipe. It makes a delicious dinnertime option that takes minimal prep and effort! TIPS FOR MAKING CROCK POT UNSTUFFED CABBAGE ROLLS: We use ground beef in this recipe but you an also use ground chicken or turkey to lighten it up. This can easily be doubled – just use a larger crock pot if you are serving more guests. You can cook this recipe on low or high depending on the time you are working with. I’ve seen cabbage rolls topped with cheese so you can top your bowl with cheese if desired. Crock Pot Unstuffed Cabbage Rolls can be easily frozen after cooking. HOW TO STORE CROCK POT UNSTUFFED CABBAGE ROLLS: Although I love this best when it is fresh –  you can store it. Place any remaining Unstuffed Cabbage Rolls into an airtight container or ziptop bag and place in the refrigerator and it should stay good for up to 4 days. When ready to eat, reheat in microwave until heated through. This can also be frozen, which is one of my favorite parts. I love recipes that we can freeze later for an easy meal. To freeze, place in airtight container or freezer bag and it should last for up to 3 months. To thaw, let sit in the refrigerator overnight and when ready to serve, place your portion in a bowl and reheat in the microwave until heated through. INGREDIENTS NEEDED: (FULL RECIPE IN THE RECIPE CARD AT THE BOTTOM OF THE POST) ground beef – you can use ground turkey, sausage, poke or chicken. garlic – I prefer freshly minced garlic here – I think it adds the best flavor but if you are short on time, the jarred stuff works fine. onion – I used a sweet onion (like a Vidalia onion) but any yellow onion works. cabbage water – you could use chicken or vegetable stock but I would highly recommend you get a low or no sodium version so it doesn’t make this too salty. Minute Rice – see my notes in the recipe card about other types of rice. pepper – I think green cabbage works best here. I suppose you could use red cabbage but to me, it just doesn’t taste quite good as the standard green cabbage. Red cabbage has ab earthier taste so if you like that then go for it! garlic salt – you can use regular salt but I like the additional flavor that garlic salt adds. paprika – just regular paprika but if you like more of a smoky flavor, you could certainly use smoked paprika. sugar – this does not make it sweet at all. It is a very minimal amount for the whole recipe. It just cuts a bit of the acidity for the tomatoes. tomato sauce – if necessary, you can use low or no sodium tomato sauce and diced tomatoes. diced tomatoes – if you can find the diced tomatoes with oregano, garlic and basil – that will add even more flavor! HOW TO MAKE UNSTUFFED CABBAGE ROLLS: In a large skillet brown the ground beef with the onion and garlic. Drain any excess grease from pan. In the slow cooker add chopped cabbage, water, rice, pepper, garlic salt, paprika, sugar, tomato sauce and diced tomatoes. Then add in the cooked ground beef. Stir everything until coated and combined. Cover and cook on low for about 4-5 hours or high 3-4 hours and serve! CRAVING MORE RECIPES Baked Stuffed Cabbage Rolls Crock Pot Pepper Steak Cabbage Soup Crock Pot Beef Tips & Gravy Crock Pot Beef Stew Copycat Wendy’s Chili Crock Pot Brats 100 Ground Beef Recipes Originally published January 2021Updated photos and republished: August 2024 Print Crock Pot Unstuffed Cabbage Rolls Cooked low and slow this delicious Crock Pot Unstuffed Cabbage Rolls takes the traditional dish and turns them into an easy and tasty dinner that the whole family can love. Course Main CourseCuisine American Prep Time 15 minutes minutesCook Time 6 hours hoursTotal Time 6 hours hours 15 minutes minutes Servings 6 Calories 229kcal Author Brandie @ The Country Cook Ingredients1 pound ground beef2 cloves garlic, minced1 small onion, diced1 small small head cabbage, chopped (about 6 cups)2 ½ cups water1 cup uncooked Minute rice (see notes below)1 teaspoon freshly ground black pepper1 ½ teaspoons garlic salt1 teaspoon paprika1 teaspoon sugar28 ounce can tomato sauce14.5 ounce can petite diced tomatoes (with juice) (preferrably the garlic & olive oil flavored) InstructionsIn a large skillet brown 1 pound ground beef with the 2 cloves garlic, minced and 1 small onion, diced. Drain any excess grease. In the slow cooker add 1 small small head cabbage, chopped, 2 1/2 cups water, 1 cup uncooked Minute rice, 1 teaspoon freshly ground black pepper, 1 1/2 teaspoons garlic salt, 1 teaspoon paprika, 1 teaspoon sugar, 28 ounce can tomato sauce and 14.5 ounce can petite diced tomatoes (with juice). Add in the cooked ground beef mixture and stir it all until combined. Cover and cook on low 4-5 hours or high 3-4 hours. Rice and cabbage should be tender. If the mixture is too thick for your tastes, just add a little more water (or beef or chicken broth) until the desired consistancy is reached. Top each serving with some shredded cheese (if desired) and serve. Video Notes Some folks prefer to wait until the end to add the rice. We like the rice super soft but I know some folks want it more firm. If that’s the case, you can add it during the last hour or so of cooking.  Regular long grain rice can be used. Cut down the amount of rice to 3/4 cup. Just make sure to rinse the rice well until the water runs clear before adding it to the slow cooker. This will help remove some of the starch so that the soup doesn’t turn out gummy. It’s not necessary to rinse the Minute Rice. NutritionCalories: 229kcal | Carbohydrates: 28g | Protein: 20g | Fat: 4g | Sodium: 278mg | Fiber: 4g | Sugar: 6g