Crock Pot Unstuffed Beef Cabbage Rolls With Onion Soup Mix

These Crock Pot unstuffed beef cabbage rolls with onion soup mix are a no-fuss slow cooker dinner made with cooked ground beef, chopped cabbage, diced tomatoes, beef broth, and one packet of onion soup mix. I like to cook this when I’ve got a half head of cabbage sitting in the fridge. Spoon it into bowls and serve it with a piece of cornbread or a stack of saltine crackers to catch that tomato broth. The recipe is a quick 20-minute prep with only 5 ingredients.

When I made this the first time, I chopped my cabbage super small, and it basically disappeared into the tomatoes by the time it was done cooking. It still tasted good, but I wanted real cabbage bites, not tiny little bits. So, I rough-chop the cabbage into larger chunks (think 1- to 2-inch pieces), and it softens evenly.

 

Prep Time	Cook Time	Servings	Prep Level
20 minutes	6 hours	4-6	Beginner +

Julie’s Kitchen Notes Before You Start

Use A 6-Quart Slow Cooker
This fits best in a 6-quart slow cooker because the cabbage takes up a lot of space at first. It wilts down as it cooks, but in the beginning it looks like you’ve got way too much in there. You don’t.

Cabbage Size Matters
Roughly chopped really does mean roughly chopped. Bigger pieces hold their shape better after 6 hours on low.

Don’t Skip Draining The Beef
Since we’re adding beef broth, you don’t need extra grease in the pot. Draining keeps the broth clean and more “soupy” instead of oily on top.

How To Make Unstuffed Cabbage Rolls In The Crock Pot

Start by browning the 1 pound of ground beef in a skillet over the stove. Break it up as it cooks, then drain the grease. I have a Crock Pot that has a cooking feature, so I cooked it right in the crock and drained the grease. It saves dishes in the end! I like to get it into small crumbles, so every bite has beef in it, and you don’t end up with big chunks sitting on the bottom.

Next, sprinkle on the onion seasoning and stir to coat the meat. Then, add the diced tomatoes (with the juice) and chopped cabbage and give it all a good stir. Cover and cook on low for about 6 hours or high for 3-4 hours, until the cabbage is tender.

It’s done when the cabbage is tender all the way through. You should be able to scoop a piece up with a spoon and cut it easily with the side of that spoon.

How I Like To Serve It

At my house, this ends up as a bowl dinner most of the time. Adding some of our favorite Jiffy Cornbread on the side is my go-to, especially if I’ve got hungry kids wandering through looking for “a little snack” before supper. Saltines are the no-plan backup, and they work great. If you want to stretch it, serve it alongside a simple side salad or any vegetable you already have going.

How To Store Leftovers

Let leftovers cool, then store them in an airtight container in the refrigerator. They reheat well in the microwave or on the stovetop, and the flavors get even better after they sit overnight. The cabbage will soften a little more as it rests, so if you want more texture, don’t overcook it the first day.