Directions to follow
Start by browning the ground beef in a skillet over medium-high heat. Cook until it’s still slightly pink. Drain any excess fat.
Add the diced onion, dried thyme, dried parsley, red pepper flakes, and kosher salt to the skillet. Sauté until the onions become soft.
Once everything is well combined, transfer this meat mixture to your slow cooker.
Next, add the chopped cabbage to the slow cooker, layering it over the meat mixture.
In a separate mixing bowl, combine the petite diced tomatoes, tomato paste, Worcestershire sauce, and water. Stir well to make a smooth sauce.
Pour this sauce over the meat and cabbage in the slow cooker and gently mix it all together.
Cover and cook on low for about 6 to 8 hours. Enjoy the rich aroma filling your kitchen!
Best ways to enjoy it
When serving Slow Cooker Unstuffed Cabbage Rolls, consider pairing it with crusty bread or a side salad for a complete meal. A dollop of sour cream on top adds a nice creaminess that complements the savory flavors. For a lighter side, steamed green beans or roasted vegetables work wonderfully, balancing out the meal while keeping it nutritious.
Storage and reheating tips
To keep your leftovers fresh, store the unstuffed cabbage rolls in an airtight container in the refrigerator for up to 4 days. If you’d like to keep them longer, they freeze beautifully for up to 3 months. Just be sure to reheat thoroughly before enjoying again, ensuring it reaches an internal temperature of 165°F for safety.
