This hearty and savory Crock Pot Cabbage Roll Casserole is cooked in a rich tomato sauce, full cabbage, beef and herbs! Super easy to make, this Crock Pot Cabbage Roll Casserole makes for a perfect weeknight meal!
Brown beef, onion, garlic and seasonings over medium heat until no pink remains. Drain.
Add 1 cup tomato sauce, 1 cup water and ½ can of tomato soup and diced tomatoes to the beef.
Stir in rice, and mix well until heated through. Remove from heat.
Chop cabbage into 4 wedges and remove core. Chop into chunks (Vicky’s were about ¾”x1.5″).
Layer ½ of the meat mixture and ½ of the cabbage in the slow cooker. Repeat layers. Place half the meat and then half the cabbage in cooker.
Combine the remaining tomato soup, remaining tomato sauce and ⅓ cup water. Pour over top of cabbage.
Cook on low 4-6 hours or just until rice is cooked. Once done, turn Crock Pot off, sprinkle mozzarella cheese on top and let sit 10 minutes to set and melt cheese. Add salt and pepper to taste.