Go Back
+ servings
White plate containing Cabbage Roll Casserole served with a spinach salad.
Print Recipe
5 from 19 votes

Crock Pot Cabbage Roll Casserole

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!
Prep Time15 mins
Cook Time6 hrs
Total Time4 hrs 15 mins
Course: dinner
Cuisine: American
Servings: 15 people
Calories: 182kcal
Author: Amanda Mason



  • 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.



  • Make sure to follow the instructions on the divided ingredients in the recipe card. It actually does make a difference taste wise.
  • Don't overcook this recipe. Mushy cabbage is gross. I've made this recipe at least 12 times now and the magic hour for the perfect doneness is around 5 hours.
  • If you're gluten free, make sure you use a gluten free version of tomato soup. I love Amy's Cream of Tomato soup.


Serving: 1cup | Calories: 182kcal | Carbohydrates: 15g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 197mg | Potassium: 457mg | Fiber: 2g | Sugar: 4g | Vitamin A: 280IU | Vitamin C: 25.5mg | Calcium: 94mg | Iron: 2mg