Step-by-Step Instructions
1. Brown the Beef & Aromatics
In a large skillet over medium heat:
- Cook ground beef, onion, and garlic 6–8 minutes, breaking up the meat, until beef is browned and onions are soft.
- Drain excess fat if desired.
2. Layer in the Slow Cooker
In a 5–6 quart slow cooker, layer in this order:
- Half the chopped cabbage
- All of the cooked beef mixture
- Uncooked rice, sprinkled evenly
- Remaining cabbage
3. Mix & Pour the Sauce
In a bowl:
- Stir together tomato sauce, diced tomatoes (with juice), beef broth, Worcestershire sauce, salt, pepper, and paprika.
Pour evenly over the layered ingredients.
4. Cook Low & Slow
- Cover and cook:
- LOW for 6–7 hours, or
- HIGH for 3–4 hours
Until:
- Rice is fully cooked and tender
- Cabbage is soft but not mushy
- Liquid is absorbed
5. Stir & Serve
- Remove lid and gently stir everything together to combine all layers.
- Taste and adjust seasoning if needed.
Serve hot, straight from the crockpot.
Pair with:
- Crusty bread or garlic toast
- A crisp green salad or applesauce
- Sour cream or Greek yogurt on top
You Must Know
- Use uncooked rice —it absorbs liquid and cooks perfectly in the sauce.
- Chop cabbage evenly —uniform pieces cook consistently.
- Don’t stir while cooking —prevents mushiness.
- Tastes better the next day! Flavors meld beautifully overnight.
- Freezer-friendly —cool completely and freeze before or after cooking.
Storage Tips
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