The crowd has spoken. I asked on Facebook what people wanted and I think I’ve hit at least five big requests. 1) Easy. 2) Healthy 3) Slow Cooker/Crock Pot. 4) Polish (For Dyngus Day) and 5) Cabbage Rolls.
This recipe manages to do it. I took inspiration from FitSlowCookerQueen’s recipe and tweaked it just a little bit. I love cabbage rolls but honestly, who has time for that these days. The slow cooker is a blessing when you have a chaotic week but don’t want to hit the drive through on the way home. This is so easy to make and then you let the slow cooker to all the work! I hope you enjoy!
Liz’s Kitchen: Slow Cooker Unstuffed Cabbage Roll Recipe
With Dyngus Day around the corner, here’s a twist on a Polish classic. It’s easy, quick to assemble and a little on the healthier side!
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Servings: 4
Ingredients
- 4 cups Cabbage (Small head) Chopped
- 1 lb Ground Beef Browned
- 28 ounces Diced Tomoatoes
- 2 cups Cauliflower Rice
- 1/2 Cup Mushroom Broth
- 1 onion Diced
- 3 cloves Garlic Minced
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Italian Seasoning
Instructions
- Take your ground beef and cook in a skillet until brown. While this is cooking, chop your onion and cabbage.
- Take all your ingredients and add them to the slow cooker.
- Mix them all together in the slow cooker. Cook on low for 6-8 hours or High for 3-4. Hack: Mix with tongs to prevent everything from falling out all over the counter.
- After you take in the wonderful smells, remove the lid and mix.
- Serve up and enjoy!
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