This unstuffed cabbage rolls recipe is the easy way to enjoy traditional cabbage rolls without all the rolling. Everything comes together quickly then slowly cooks to perfection in the crock pot.

unstuffed cabbage rolls on fluffy rice in a white bowl on a wooden counter top with a red and white checkered cloth napkin

This recipe makes a large batch that’s perfect for dinners, leftovers, or freezing for later. It’s one of my favorite make ahead meals that I can start in the morning and let it cook all day while the house fills with the most comforting aroma.

My family loves it, especially served over a bowl of fluffy rice. It’s also a great dish for family gatherings like Easter, Thanksgiving or Christmas. Last year, my brother loved it so much he asked for the recipe!

Pair it alongside other festive favorites like cream corn, sweet potato casserole, deviled eggs, and a comforting dessert such as old fashioned apple cake or apple crisp with vanilla ice cream.

Why YOU’LL LOVE THIS RECIPE

You can easily swap out the ground pork for beef, chicken, or turkey
All the classic flavors of stuffed cabbage rolls, but with half the work.
Freezes well and makes enough for leftovers
Budget friendly

a close up of stuffed cabbage rolls being scooped out with a stainless steel spoon from the crock pot

Recipe Ingredients

Lets talk ingredients! Here’s everything you’ll need to make this recipe.

Ground Pork- You can also use ground beef, ground turkey, Italian sausage taken out of the casing or ground chicken
Onion- I used a yellow onion but you can use a white one if you’d like.
Italian Seasoning
Dried Parsley
Garlic Powder
Salt & Pepper
Green Cabbage
Diced tomatoes- Low sodium is what I used
Pasta Sauce- Use your favorite flavor
Worcestershire Sauce
Brown Sugar
Water

See recipe card for quantities.

How to make this recipe

Use these photos as a guide as you move along each step.

cooked ground pork and onions in a large stainless steel pan

Step 1: Cook meat and onions in a large pan, drain off grease if needed.

ground pork and onions in the bottom of the crock pot

Step 2: Add to crock pot.

Step 3: Chop cabbage into bite sized pieces and add to crock pot.

diced tomatoes, tomato sauce, Worcestershire sauce, brown sugar, Italian seasoning, parsley, garlic powder, salt, pepper and water in a bowl being mixed

Step 4: In a large bowl combine the diced tomatoes, tomato sauce, Worcestershire sauce, brown sugar, Italian seasoning, parsley, garlic powder, salt, pepper and water. Mix and pour into crock pot.

unstuffed cabbage rolls in a crock pot that was just mixed together

Step 5: Mix everything very well in the crock pot then cook on low for 6-8 hours. Stir occasionally once its 4 hours into cooking.

unstuffed cabbage rolls poured over hot rice in a white glass bowl sitting on a wooden counter top

Step 6: Serve hot over rice.

Hint: You can also serve it over quinoa, jasmine rice, brown rice, minute rice, cauliflower rice, or mashed potatoes

unstuffed cabbage rolls with a scoop of Jasmin rice on top in a white bowl with a red and white checkered cloth napkin under it

Storage

Fridge: Place in an airtight container and store in the fridge for up to 4 days.
Freezing: Place in an airtight container or freezer bag and freeze for up to 3 months.

unstuffed cabbage rolls sitting on a red and white checkered table cloth with a scoop of Jasmin rice on top

Unstuffed Cabbage Rolls (Crock Pot)

An easier version of stuffed cabbage rolls

Prep Time 30

Cook Time 8

Total Time 8 30

Serving Size 15 servings

Ingredients

1 1/2 pounds ground pork
1 medium onion diced
6 cups green cabbage sliced into bite sized pieces
796 ml can of diced tomatoes low sodium
650 ml jar of pasta sauce
2 teaspoon Worcestershire sauce
1 tablespoon brown sugar
1/2 cup water
1 teaspoon italian seasoning
1 teaspoon dried parsley
3/4 teaspoon garlic powder
Salt and pepper to taste

Instructions

Cook meat and onions in a large frying pan on medium heat until no longer pink and onions are translucent, drain off grease if needed.
Add to crock pot.
Chop the cabbage into bite sized pieces then add to crock pot.
In a large bowl add in the tomatoes, tomato sauce, worcestershire sauce, brown sugar, water, Italian seasoning, parsley, garlic powder, salt and pepper. Mix well then pour into the crock pot.
Mix everything together in the crock pot.
Cook on low for 6-8 hours, stir occasionally once its been cooking for 4 hours.
Serve over rice.

Notes

Store in the fridge in an airtight container for up to 4 days.

Freeze once completely cooled in a freezer bag or freezer safe container for up to 3 months.

Top with sour cream, shredded cheese and crisp chopped bacon if you’d like.

Leave a comment below if you made this recipe, I’d love to hear feedback.

Looking for more holiday recipes? Try these:

Creamed Corn in a white bowl on a grey counter top with a white tea towel next to it

Cream Corn

Sweet Potato Casserole

Deviled Eggs