WHY YOU’LL LOVE THIS CORNED BEEF AND CABBAGE INSTANT POT RECIPE

• Fork-tender corned beef that slices beautifully
  
• Multiple cooking methods included…your kitchen, your rules
  
• Classic, familiar flavors done right
  
• Great for holidays and regular dinners
  
• Leftovers reheat like a dream

Instant Pot Corned Beef and Cabbage

Corned beef and cabbage is one of those meals people have opinions about. Everyone remembers a version they loved… or one they absolutely didn’t.

This Instant Pot corned beef and cabbage recipe lands in the good category. The beef is tender, the vegetables are cooked just right, and nothing tastes rushed or waterlogged. 

I love that the Instant Pot makes it predictable, but I also love that you don’t have to use it. Slow cooker? Stovetop? We’ve got you covered.

That’s always been important to us. Not every kitchen looks the same, and not every cook wants the same tools. What matters is that dinner turns out the way you hoped it would… and this one does.

If you do love the Instant Pot, though, we have almost two dozen Instant Pot recipes on TSRI, all tested and weeknight-friendly. Use the method that works for you. The dinner part stays the same!

Or, if you love this instant pot corned beef and cabbage, our Corned Beef with Cabbage and Potatoes is the classic stovetop version!

INGREDIENT NOTES

• Corned Beef Brisket: Flat-cut slices more evenly than point-cut (which is better for shredding), is less fatty, and fits better in most pots.
  
• Spice Packet: Use it! It’s balanced specifically for this cut of meat. If yours is missing, use about 1 tablespoon of pickling spice blend.
  
• Beef Broth: Adds more depth than just plain water. Vegetable broth (especially with a shake or two of Worcestershire) works in a pinch.
  
• Potatoes & Carrots: Cut into large pieces so they hold their shape.
  
• Green Cabbage: Added last so it stays tender and slightly crisp, not limp.

VARIATIONS 

Extra Garlic: Add a few more smashed garlic cloves.

Spicier: Include a pinch of crushed red pepper with the cooking liquid.

Veggie Boost: Toss in some celery sticks with the carrots and potatoes.

Guinness Style: Replace the beef broth with a bottle of stout.

Slow Cooker: Cook low and slow for all-day ease.

Stovetop: Traditional and familiar. A great method if you’re cooking in stages.

SERVING SUGGESTIONS 

• Add thick slices of soda bread or rye.
  
• Serve with mustard or horseradish on the side.
  
• Instant Pot corned beef and cabbage tastes great with green beer or Irish mules.
  
• Perfect centerpiece for a St. Patrick’s Day meal.
  
• Use leftovers for sandwiches or breakfast hash.
  

CORNED BEEF AND CABBAGE RECIPE INSTANT POT FAQ

Corned beef becomes tender through time and moisture, not high heat.

Instant Pot corned beef and cabbage recipes speed this process up by raising the boiling point of the liquid, which breaks down connective tissue efficiently without drying out the meat. 

Letting the pressure release naturally gives the muscle fibers time to relax, keeping slices juicy. Cooking the vegetables separately afterward prevents overcooking and keeps their textures distinct. 

Whether you’re making this corned beef and cabbage recipe in an Instant Pot, slow cooker, or on the stovetop, the goal is the same: gentle, moist heat over enough time for collagen to convert into gelatin. 

Once that happens, the beef becomes sliceable and tender instead of stringy.

TOOLS NEEDED 

• Instant Pot (6- or 8-quart): For the pressure cooker method.
  
• Slow Cooker: A great hands-off alternative.
  
• Large Stockpot or Dutch Oven: For classic stovetop cooking.
  
• Sharp Knife: Slicing against the grain matters here.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Instant Pot Recipes

Instant Pot Frozen Chicken Breast Recipe + Video

Easy Instant Pot Chicken and Dumplings Recipe

Instant Pot Zuppa Toscana Soup (Sausage & Potato Soup)

Easy Homemade Instant Pot Lasagna Soup Recipe

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Instant Pot Corned Beef and Cabbage

Instant Pot Corned Beef and Cabbage is a one-pot version of the classic meal, including tender potatoes and carrots. Simple and flavorful.

Course Main

Cuisine American

Method Instant Pot

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 4 -6

Calories 1152cal

Author Donna Elick

Ingredients

• 1 medium onion, sliced
• 4 garlic cloves, peeled and smashed
• 2 to 4 pounds flat-cut corned beef brisket with spice packet
• 2 cups unsalted beef broth
• 1 1/2 pounds russet potatoes, peeled and cut into 2-inch chunks
• 1 pound carrots, peeled and cut into 2-inch chunks
• 1 head green cabbage, cored and cut into 3-inch pieces

Instructions

• ADD BASE: Add 1 medium onion, sliced and 4 garlic cloves, peeled and smashed to the bottom of the Instant Pot.
• ADD BEEF: Place 2 to 4 pounds flat-cut corned beef brisket on top of the onions, fat side up. Pour in the 2 cups unsalted beef broth and sprinkle the included spice packet over the meat.
• PRESSURE COOK: Secure the lid and set the Instant Pot to High Pressure for 90 minutes. Once the cooking time is complete, allow the pressure to naturally release for 15 to 20 minutes.
• REMOVE BEEF: Carefully transfer the corned beef to a cutting board and tent loosely with aluminum foil.
• COOK VEGETABLES: Add 1 1/2 pounds russet potatoes, peeled and cut into 2-inch chunks, 1 pound carrots, peeled and cut into 2-inch chunks, and 1 head green cabbage, cored and cut into 3-inch pieces to the liquid in the Instant Pot. Secure the lid and cook on High Pressure for 5 minutes. Perform a quick release to vent the pressure.
• SLICE AND SERVE: Slice the corned beef against the grain and serve with the cooked vegetables.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for 4 to 5 days.

Freezing: Freeze in a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Reheat covered in a 350°F oven for 15 to 20 minutes, or until heated through.

Pot Size: A 2 to 4-pound corned beef fits comfortably in a 6-quart Instant Pot. Use an 8-quart pot if doubling the recipe.

Fat Cap Tip: Trim only very hard pieces of fat. Leaving most of the fat helps keep the meat tender and flavorful.

No Browning Needed: Do not brown the corned beef before pressure cooking. Skipping this step saves time and keeps the recipe simple.

Slow Cooker Method: Add the onion, garlic, corned beef, broth, and spice packet to a slow cooker. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours, until the beef is fork-tender. Add the potatoes, carrots, and cabbage during the last 2 hours on low or last 1 hour on high, and cook until vegetables are tender.

Stovetop Method: Place the onion, garlic, corned beef, broth, and spice packet in a large stockpot or Dutch oven. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 ½ to 3 hours, until the beef is tender. Add the potatoes and carrots during the last 45 minutes of cooking, and add the cabbage during the last 20 minutes.

Nutrition

Serving: 1 | Calories: 1152cal | Carbohydrates: 59g | Protein: 76g | Fat: 68g | Saturated Fat: 21g | Cholesterol: 243mg | Sodium: 5826mg | Sugar: 15g | Fiber: 12g | Calcium: 194mg | Iron: 11mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Instant Pot Corned Beef and Cabbage appeared first on The Slow Roasted Italian.

Who says you have to wait until St. Patrick’s day to make this comfort food? I literally love the savory flavor of this tender cut of beef that I make all year round.

It has such a delicious flavor, and I love that it’s fork tender perfection every time. 

Pair that with the tender potatoes and flavorful cabbage wedges, and you’ve got quite a hearty meal.

I like to eat mine with some horseradish sauce and a side of Irish soda bread, but I promise you that this dish has good flavor no matter how it’s served. 

The only thing to remember is to let the corned beef rest for a short time on the serving platter so that it’s easy to slice and it stays juicy!

Are you ready to learn how to make this amazing recipe? Get all the details below! 

Corned Beef with Cabbage and Potatoes Recipe

It’s well past time I had an easy corned beef and cabbage recipe up on the site. I mean, what’s a St. Paddy’s Day feast without this comforting, savory meal?!

Everything comes out so tender and flavorful, plus everything cooks in one pot so you won’t have to worry about too much cleanup.

This corned beef with cabbage and potatoes recipe is incredibly easy to make… anyone can do it! 

Finish off your meal with a festive dessert like Lucky Charms treats or these adorable leprechaun and shamrock cookies.

Ingredient Notes and Substitutions

• Corned Beef – You’ll find two different cuts of brisket available — flat and point cut. You can use either to make corned beef and cabbage on the stove top. 
  
  It usually comes with a spice packet too, which you’ll need!
  
• Mustard & Brown Sugar – A tangy and sweet combo that melts right into the meat as it cooks! 
  
  I prefer yellow mustard and light brown sugar, but feel free to experiment with Dijon or stone ground mustard for something less sweet.
  
• Beef Stock – Enhances the flavor of the beef and adds necessary moisture to the pot. 
  
  Vegetable broth is a decent substitute, or mix 1 tablespoon of Worcestershire sauce into 1 cup of water to use in place of the beef stock.
  
• Carrots – Peel whole carrots before slicing, or scrub really well if you prefer not to peel them. You can also substitute a one-pound bag of baby carrots to save time.
  
• Potatoes – Red potatoes go best with this corned beef and cabbage stove top recipe! 
  
  They are buttery and waxy, which means they have loads of natural flavor but will still hold their shape. Yukon Gold or baby potatoes are the next best option.
  
• Green Cabbage – This vegetable can be deceiving — I always end up with may more than I expected after it’s sliced! 
  
  Though, understand that the volume shrinks as it cooks too. A medium head of green cabbage will provide plenty of servings for this meal.

Tips and Tricks to Make This Corned Beef and Cabbage Stove Top Recipe

• Don’t use too much liquid.

It only needs to reach about ¾ of the way up the sides of the meat in the pot. Start with the lower amount of water and only add more if it looks like it needs it.

The beef will release extra juices as it cooks, and there will be plenty of steam as it’s covered and simmered too.

• Slice vegetables so they are somewhat uniform in size.

The bigger the pieces, the longer the veggies will take to cook. Smaller red potatoes can be sliced in half, but larger ones should be quartered. 

Cut carrots into 1 ½ – 2-inch segments, and halve or quarter those if your carrots are really thick.

Remember that the cabbage will shrink down as it’s cooked. I usually slice the head into quarter wedges, then chop each of those into thick strips.

• Test the beef and veggies before adding the cabbage.

Potatoes and carrots are easy to check — as soon as you can easily insert a fork into each, they’re done!

Corned beef needs to reach a minimum internal temperature of 145°F to be safe to eat, but it can be cooked up to 190°F for the most tender results.

Once those ingredients are just about done, toss the cabbage in the pot and cook until it’s softened and slightly wilted.

Prep Ahead

• Clean and cut potatoes
• Peel and slice carrots
• Chop cabbage

Kitchen Tools You Will Need

• Large Dutch Oven – I love this set and use it all the time. It is perfect for roasts, and I especially love it for my one-pot meals. You can also use a large pot. 
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Slotted Spoon – Scoop veggies out of the pot with ease, leaving behind the cooking liquid.

Serving Suggestions 

This corned beef with cabbage and potatoes recipe can be served as a full meal because it’s got a little bit of everything. Don’t forget extra mustard for dipping!

I’ll usually bake up a loaf of beer bread or soda bread and toss together a quick salad if I feel like it. 

Wash it all down with a green beer or a festive cocktail — Irish Mules and Irish Trash Cans are a favorite around here.

And don’t forget about all those yummy leftovers! Warm up another plate or put the beef to use in other ways. 

It’s delicious when chopped up and tossed into a breakfast hash or casserole or build an incredible sandwich with the sliced meat.

Storing and Reheating Corned Beef and Cabbage on Stove Top

Transfer cooled leftover corned beef to an airtight container and refrigerate for up to 3 days. You can store the meat and veggies separately or together — it doesn’t really matter.

For easy corned beef and cabbage leftovers, load up a microwave-safe plate with a little bit of everything and microwave until warmed through.

Or heat leftovers in a skillet on the stove, starting with the beef, carrots, and potatoes, then adding the cabbage towards the end. 

Cover or add a splash of liquid for moisture if needed.

Easy Corned Beef and Cabbage FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Beef Recipes

Old Fashioned Beef Stew Recipe (Classic Stovetop) + Video

Best Ever Crock Pot Beef Pot Roast Recipe + Video

Melt in Your Mouth Beef Chuck Roast Recipe in the Oven

Slow Cooker Beef Bourguignon Recipe + Video

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Homemade Corned Beef with Cabbage and Potatoes Recipe

My Corned Beef with Cabbage and Potatoes Recipe is easy to make on the stove top, giving you tender and juicy results in a just few hours!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 3 hours hours 20 minutes minutes

Total Time 3 hours hours 30 minutes minutes

Servings 6

Calories 700cal

Author Donna Elick

Ingredients

• 3 pounds corned beef with a spice packet
• 2 teaspoons yellow mustard
• 2 tablespoons packed light brown sugar
• 1 cup beef stock
• 3/4-1 cup water
• 8 carrots peeled and sliced
• 3 pounds red potatoes washed and cut into pieces
• 1 head cabbage cut into thick slices

Instructions

• Unpack the corned beef, rinse, and place in a Dutch Oven.
• Add the mustard, the spice packet, and brown sugar on top of the corned beef.
• Pour the beef broth and the water into the Dutch oven to cover ¾ of the Corned beef.
• Place the Dutch oven over medium heat and bring to a boil.
• Once it is boiling, reduce heat, cover, and let it simmer for 3 hours. You can insert a probe easily when the corned beef is cooked or has an internal temperature of 145 degrees F.
• After 3 hours, add in the carrots and potatoes. Return to a boil.
• Cook for 15 minutes or until the vegetables are softened.
• Add the cabbage, and cook for 5-10 minutes or until the cabbage has softened and is tender to your liking.
• Serve and enjoy!

Notes

The size of the potatoes, carrots, and cabbage will impact the time you will be cooking them. The potatoes will be cooked when you can easily insert a fork.
Side dish: Serve with a salad, roasted vegetables
Use leftovers: Cut into bite size and add to a hash, make a sandwich
Storage: Store leftovers in an airtight container in the fridge for 2 to 3 days.
Re-warm: When rewarming add some moisture to help prevent the Corned Beef from drying out.
Have fun with the recipe:
We used the flavor packet that comes with the Corned Beef. You can substitute it with your favorite seasoning blend.

Nutrition

Serving: 1 | Calories: 700cal | Carbohydrates: 57g | Protein: 41g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 2984mg | Sugar: 16g | Fiber: 10g | Calcium: 134mg | Iron: 7mg

Originally published February 2025, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Corned Beef with Cabbage and Potatoes Recipe appeared first on The Slow Roasted Italian.

Let’s face it – busy weeknights can be super stressful, and the last thing you need to be worrying about is what to make for dinner when you finally get home.

This is why this crock pot cabbage roll soup is such a great recipe! 

It’s minimal meal prep, and means that when you get home at the end of a busy day, you’ll have a perfectly cooked, delicious meal, ready and waiting to enjoy.

The aroma of this slow cooker soup will have your house smelling like a restaurant, and you’ll be able to fill a bowl and enjoy! 

To make this crockpot cabbage soup, you only need a few simple ingredients. The recipe card below has all the yummy details! 

Crockpot Cabbage Rolls Soup

I love cabbage rolls, but I don’t always love the time it takes to roll and stuff each one! I mean, maybe I go a little overboard, but if I’m going to do it, I’m going to make a big batch.

After coming up with an unstuffed cabbage rolls recipe, I thought, “Why not make it even easier?” 

Because with a busy (and busier) schedule, easy dinners are one less thing to worry about.

Enter this crockpot cabbage roll soup! You can prep all the veggies ahead of time, then brown some ground beef, open a few cans, and dump it all in the slow cooker. 

A few hours later, dinner is served!

There’s so much you can do with cabbage to make it exciting and extra yummy. Mix up a slaw to go on pulled pork sandwiches, or add to it crispy chicken wonton tacos.

And if you’re craving more Asian-inspired flavors, you’ll love this recipe for egg roll in a bowl. It’s keto friendly too!

Ingredient Notes and Substitutions

• Ground Beef – Use your favorite blend, but be sure to drain off any grease after browning.
  
  You can also make this crockpot cabbage roll soup with ground turkey or pork, Italian sausage, or a meatless alternative.
  
• Vegetables – You’ll need green cabbage, of course, but we’re tossing in carrots, onion, and bell pepper too! 
  
  Chopping and dicing these is the bulk of the prep work, so get it done ahead of time if you can.
  
• Canned Tomato – You’ll need a large can of crushed tomatoes, plus tomato sauce to flavor the broth.
  
  If you want a spicier dish, swap the crushed tomatoes for the diced version with green chiles.
  
• Beef Stock – Vegetable stock will work in a pinch, or combine water with beef bullion.
  
• Rice – Long-grain white rice is best for this recipe, but brown rice or quinoa will work too.
  
  And be sure not to cook it first! The grains will soak up the extra liquid from cabbage roll soup in a crockpot and fluff up just right.
  
• Brown Sugar – Add just a little to balance the acidity in the soup. Then, give it a taste an hour before serving and see if it needs a little more.

Tips and Tricks to Make Cabbage Roll Soup in a Crockpot

• Chop veggies into small, similarly sized pieces.

Not only does this ensure everything cooks evenly and fully, but you’re guaranteed to get a little bit of each ingredient in every bite!

Don’t chop your cabbage too small, though, or it will practically disintegrate and melt into the broth. 

For that same reason, avoid shredding the cabbage or carrots — larger pieces create a better texture.

• Adjust the flavor and consistency.

Slow cooker cabbage roll soup is a bit on the chunkier side, so feel free to add more broth or water for a thinner consistency. 

Or if you want it even chunkier, use diced tomatoes instead of crushed.

You can bulk up the dish with extra veggies such as celery, zucchini, or potatoes. And for extra smoky flavor, stir in cooked and crumbled bacon during the last hour of cooking.

Craving more heat? Include some crushed red pepper flakes or cayenne!

• Keep an eye on the liquid levels.

Making cabbage roll soup in a crockpot is easy to do, but it may require some monitoring — especially if you use a different type or grain or get a little heavy-handed with the veggies.

Check it occasionally towards the end of cooking to see if it needs extra beef stock. And be sure to spoon a little bit out so you can see if the rice is cooked through.

Prep Ahead

• Chop onion and cabbage
• Mince garlic
• Peel carrots and dice with bell pepper

Kitchen Tools You Will Need

• Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
• A Large Skillet for browning the ground beef.
• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.

Serving Suggestions 

You’re going to want plenty of crusty bread to soak up every last drop of this crockpot cabbage rolls soup! 

A French or Italian loaf is perfect for this, or make roasted garlic skillet bread if you prefer something more tender.

With meat, veggies, and grains, this dish has everything you need for a complete meal, but you can stretch those servings with smaller bowls and a few sides.

Toss together a quick salad or bake a batch of potato wedges. Who needs ketchup when you have a rich, tomato broth for dipping?

Storing and Reheating Slow Cooker Cabbage Roll Soup

This dish tastes even better the next day after the flavors have had more time to meld together. 

Keep leftovers in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months!

Reheat crockpot cabbage rolls soup in a saucepan on the stove, adding a little water or beef stock as needed. The rice will continue to soak up some of the liquid the longer it sits.

Thaw frozen soup in the fridge overnight and warm over low heat, stirring occasionally.

Crockpot Cabbage Roll Soup FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

Chicken Vegetable Soup (Easy Stovetop Recipe) + Video

Creamy Chicken Broccoli Soup with Rice Recipe

Hearty Beef Soup + Video

Easy Italian Sausage Soup (30 Minute Recipe) with Video

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Crockpot Cabbage Rolls Soup Recipe

Crockpot Cabbage Rolls Soup has all the flavor of the classic dish—no rolling needed! Just dump, slow cook, and enjoy a cozy bowl.

Course Soup

Cuisine American

Method Slow Cooker

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 8

Calories 280cal

Author Donna Elick

Equipment

• large skillet
• slow cooker

Ingredients

• 1 pound ground beef
• 1 medium yellow onion finely chopped
• 3 cloves garlic minced
• 1 medium green cabbage chopped (about 6 cups)
• 2 large carrots peeled and diced
• 1 large bell pepper diced
• 28 ounce can crushed tomatoes
• 15 ounce can tomato sauce
• 4 cups beef stock
• 1/2 cup uncooked long grain white rice
• 1 tablespoon light brown sugar
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• 2 tablespoons apple cider vinegar
• fresh parsley chopped (for garnish)

Instructions

• In a large skillet over medium-high heat, brown the ground beef until fully cooked. Remove any excess fat from the pan. .
• Add in the chopped onion and minced garlic, cooking until the onion is translucent, about 3-4 minutes.
• Transfer the cooked beef, onion, and garlic mixture to the slow cooker. Add the chopped cabbage, diced carrot, and diced bell pepper. Gently stir together.
• Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir in the uncooked rice, brown sugar, smoked paprika, dried parsley, salt, and black pepper. Stir the whole mixture together and top with the bay leaves.
• Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables, especially the cabbage, are tender and the rice is cooked.
• About 15 minutes before serving, stir in the apple cider vinegar to brighten the flavors. Remove the bay leaves. Taste and adjust seasoning if necessary.
• Ladle the soup into bowls and garnish with fresh chopped parsley.

Nutrition

Serving: 1 | Calories: 280cal | Carbohydrates: 34g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 984mg | Sugar: 14g | Fiber: 7g | Calcium: 124mg | Iron: 4mg

Originally published September 2024, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Crockpot Cabbage Rolls Soup Recipe appeared first on The Slow Roasted Italian.

This simple one pot meal is perfect for busy weeknights! I love the flavor of this unstuffed cabbage roll recipe and the whole family agrees!

Every bite gives you those perfect cabbage roll flavors and fills everyone’s bellies with a healthy dinner recipe. 

If you’re in the mood for healthy comfort food, it doesn’t get any better than this easy recipe! Gather all the simple ingredients needed to make this easy cabbage roll meal! 

Unstuffed Cabbage Rolls

I always looked forward to my mom’s homemade cabbage rolls when I was a kid. 

There was something about the sticky rice, ground beef, and slightly sweet tomato sauce that made me gobble it up.

When I started making traditional cabbage rolls on my own, I had a newfound respect for the meal my mom effortlessly brought to the table. 

Turns out, making cabbage rolls is a lot of work! Blanching the cabbage, cooking the sauce, and assembling the rolls took hours.

My unstuffed cabbage rolls recipe turns out just as rich, flavorful, and comforting, but is made in a fraction of the time — with barely any effort! 

Serve unstuffed cabbage rolls over cooked rice, or omit the rice altogether for a low carb option. Or, try this slow cooker version!

Try our Crockpot Cabbage Rolls Soup next for all those same classic flavors of stuffed cabbage in a hearty, slow cooker soup that basically cooks itself!

If you love classic comfort food dishes, check out other favorites such as Stuffed Pepper Soup, Beef Stroganoff, and Chicken Tetrazzini.

Unstuffed Cabbage Roll Tips and Tricks

• Choose a lean protein.

I prefer the flavor of ground beef in this recipe for unstuffed cabbage rolls. Use a lower fat blend to ensure that there isn’t too much grease or liquid in the pan.

You could also use ground turkey or chicken for a leaner option, but you will want to increase the amount of spices.

• Add some spice.

Replace the paprika with smoked paprika for some additional heat. 

Or, add up to 1/4 teaspoon of cayenne pepper to unstuffed cabbage recipes if you like a spicy dish!

• Save your scraps!

Leftover cabbage can be used to make coleslaw, or you can toss it into soups or fried rice as well.

• Great for freezer meals.

Simply double this recipe for unstuffed cabbage rolls and freeze half (or all!) of it for later. 

You will likely need a larger pot, such as a Dutch oven, for such a large amount.

Kitchen Tools You Will Need

• A large skillet  –  A deep, large skillet is perfect for easy, one pot meals like this unstuffed cabbage rolls recipe and can go from stovetop to oven.
• Santoku Knife – My most used knife in the kitchen! Perfect size for chopping, mincing, and dicing all kinds of foods. 
• Silicone Spoon – From mixing, scraping to sautéing, this is my hardest working utensil in the kitchen.

Unstuffed Cabbage Recipes FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other One Pot Recipes

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Unstuffed Cabbage Rolls (Easy One Pot Recipe)

Unstuffed Cabbage Rolls comes together easily with chopped cabbage, ground beef, and a spice-infused tomato sauce. All the flavor, less work!

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 315cal

Author Donna Elick

Ingredients

• 1/2 small cabbage chopped (about 6-7 cups)
• 1 1/2 pounds ground beef
• 1 small onion chopped
• 3 cloves garlic minced
• 8 ounce can tomato sauce
• 14 ounce can fire-roasted diced tomatoes
• 1/2 cup beef stock
• 1 teaspoon paprika
• 1/2 teaspoon thyme
• 2 tablespoons brown sugar
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3-4 tablespoons tomato paste
• fresh parsley and cooked rice for serving

Instructions

• In a large 10-inch skillet cook ground beef and onion over medium heat, for about 5 minutes. When beef is cooked and onion is translucent, drain excess liquid. Add garlic to the skillet and sauté for 30 seconds more.
• Add tomato sauce, diced tomatoes, beef broth, paprika, thyme, brown sugar, salt, and pepper to skillet and stir. Add chopped cabbage and toss gently. Bring mixture to a boil.
• Cover skillet, reduce heat to medium-low and simmer for 15 minutes. Stir, recover, then simmer for 10 minutes longer, or until cabbage is tender.
• Remove lid and add 3 tablespoons of tomato paste. Stir and simmer, uncovered, for 5-10 minutes, or until sauce reduces slightly. If you prefer a thicker sauce, add additional tomato paste and stir. Garnish with fresh parsley and serve over cooked rice.

Nutrition

Serving: 1 | Calories: 315cal | Carbohydrates: 16g | Protein: 24g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 1053mg | Sugar: 10g | Fiber: 3g | Calcium: 81mg | Iron: 4mg

Originally published April 2020, updated and republished September 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Unstuffed Cabbage Rolls (Easy One Pot Recipe) appeared first on The Slow Roasted Italian.

Crockpot recipes are a home cook’s (and a busy mom’s!) best friend.

I mean, what’s better than sticking cabbage rolls in the crock pot and having a family sized meal waiting for you a couple hours later? 

Slow Cooker Cabbage Rolls

Crockpot stuffed cabbage rolls are the epitome of a warming, welcoming home cooked meal. It’s really a meal for all the senses!

The sound of the sizzling tomato sauce, the mouthwatering aroma of ground pork and beef, the sight of the perfect rolls doused in sauce and sprinkled with herbs, and the mixed textures of the soft leaves, rice, and meat.

Want all the flavor but less of the hassle? You can make unstuffed cabbage rolls instead!

And you can also make the slow cooker cabbage rolls into an easy, comforting soup that basically makes itself!

All the same ingredients, minus the work! Even better, it’s ready to serve in less than an hour.

Ingredient Notes and Substitutions

• Ground Sausage – I use spicy ground sausage here for some heat and a change in texture, but you can pick the protein of your choice: chicken, turkey, or plain mild sausage also adds depth.
  
  You could even go with all chicken or turkey instead of beef, or sausage for that matter, for a leaner stuffed cabbage rolls.
  
• Onion Powder, Salt, Pepper, Minced Garlic, and Sugar – These spices and seasonings are really basic and form a solid foundation for tasty crockpot cabbage rolls.
  
  For a stronger garlic flavor, add some more minced cloves or swap out the salt with seasoned garlic salt.
  
  You could also throw in cayenne pepper or paprika for a bit more heat!
  
• Worcestershire Sauce – Try it once and you’ll never forget the taste: spicy, sour, and sweet–a trifecta of flavor!
  
  If it’s not your thing, you can mix together some soy sauce, vinegar, ketchup, and hot sauce.
  
• Beef Base – You can make your own by reducing some beef stock on the stove. You can do the same thing with chicken or veggie stock as a replacement. 

How to Assemble Crockpot Cabbage Rolls

1. Parboil the leaves. Before you can fill them, you have to start with soft, boiled cabbage leaves that are pliable and easy to work with. 

2. Add the filling. Wearing gloves, dollop a good amount of sausage filling right onto the center of the leaf. 

3. Roll them up! Once the filling is in place, fold the bottom of the leaf up and over the center.
   
   Then fold the sides inward, and finally pull the top of the leaf over. You should be left with a little packet, no filling exposed.

4. Transfer and cook! Place your stuffed cabbage in the crockpot with the folds on the bottom, preventing them from opening up while cooking.
   
   If all else fails, you can stick some toothpicks into the rolls to keep them together!

Storing and Reheating

Leftover crockpot stuffed cabbage rolls last up to 4 days in the fridge, depending on the amount of time they’re left out before refrigerating.

There are a couple of ways you can reheat them.

You can microwave them in 20 second bursts, heat on the stovetop until warmed through, or stick them in the oven at 350°F until warm.

Slow Cooker Cabbage Rolls FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Slow Cooker Cabbage Rolls

Slow Cooker Cabbage Rolls are soft, sweet and stuffed with meat and rice. This crockpot cabbage rolls recipe makes an easy weeknight meal!

Course Main

Cuisine American

Method Slow Cooker

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 13 cabbage rolls

Calories 231cal

Author Donna Elick

Equipment

• slow cooker
• large pot
• mixing bowls
• whisk
• cookie scoop

Ingredients

• 1 pound ground beef
• 1 pound ground sausage mild or hot
• 1 cup cooked long-grain rice
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 cloves garlic minced, more if desired
• 1 large egg
• 1 head green cabbage
• 15 ounces tomato sauce
• 1 teaspoon granulated sugar
• 1 teaspoon beef base
• 1 ½ teaspoons Worcestershire sauce
• chopped flat leaf parsley for garnish

Instructions

• Bring a pot of water to a boil. Carefully place the head of cabbage into the boiling water and boil for several minutes.
• Lift the cabbage from the boiling water, and when cool enough to handle, peel off the outer leaves that are soft.
• Place the remaining cabbage head back into the boiling water and repeat steps until you have 12-14 soft and pliable cabbage leaves.
• Meanwhile, in a large mixing bowl, combine ground beef, sausage, rice, onion powder, salt, pepper, garlic, and egg. Use gloved hands to thoroughly combine all of the ingredients.
• Use a large cookie scoop or ice cream scoop to portion meat in the center of each cabbage leaf. Use your gloved hands to form the filling into a slight oval shape.
• Fold the bottom of the cabbage leaf up, then sides in, and then top back over the filling to make a neat little packet.
• Fill cabbage leaves until the meat mixture has all been used.
• Place the cabbage rolls in two layers in the bottom of the crockpot, leaving a little space between each to avoid overcrowding them.
• In a separate bowl, add tomato sauce, sugar, beef bouillon, and Worcestershire sauce; whisk to combine. Pour the sauce over the prepared cabbage rolls.
• Cover and cook on HIGH for 3-4 hours, or until the meat mixture in the center of the cabbage rolls has reached a temperature of 165°F. (This took 3 hours in my crockpot).
• Stir the sauce in the bottom of the crock pot and spoon it up and over the cabbage rolls. Garnish with a bit of fresh parsley and serve.

Notes

Store in an airtight container in the refrigerator and consume within 4 days.

You can use any combination of meats – hot sausage makes a spicy cabbage roll, but ground turkey, ground chicken, or regular ground sausage can all be combined with the ground beef for a milder dish.

Some recipes call for uncooked rice, but we use pre-cooked rice to ensure it cooks all the way through and there is enough moisture in the dish. Any long-grain rice will do.

This can also be cooked on low for 5-6 hours. I recommend testing the internal temperature of the cabbage rolls to determine when the dish is done cooking. Ground pork and poultry should be cooked to 165°F for food safety purposes.

Nutrition

Serving: 1 roll | Calories: 231cal | Carbohydrates: 10g | Protein: 14g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 554mg | Sugar: 4g | Fiber: 2g | Calcium: 47mg | Iron: 2mg

Originally published August 2022

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