Instructions
1. Brown the beef (important for flavor)
In a skillet over medium heat, cook the ground beef and diced onion until the beef is no longer pink and the onion is soft, about 6–8 minutes.
Drain excess grease.
2. Add garlic
Stir in the garlic and cook 30–60 seconds until fragrant.
3. Dump into the slow cooker
Add cabbage and carrot to the bottom of a 5–6 quart slow cooker.
Spoon the beef mixture over the top.
4. Add everything else
Pour in diced tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, thyme, oregano, paprika, salt, pepper, brown sugar (if using), and bay leaf.
Stir gently to combine.
5. Slow cook
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LOW: 6–8 hours
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HIGH: 3–4 hours
Cook until cabbage is tender and rice is fully cooked. Stir once or twice near the end if possible.
6. Finish & serve
Remove the bay leaf. Adjust seasoning and add more broth if you want it thinner.
Serve hot with parsley and a dollop of sour cream.
Crowd-Pleasing Tips & Variations
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Extra rich: Use half beef, half pork
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Low-carb: Skip rice or add riced cauliflower in the last 30–45 minutes
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Heartier: Stir in cooked barley at the end
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Brighter flavor: Finish with a splash of apple cider vinegar
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Freezer-friendly: Cool completely and freeze up to 3 months
If you want, I can also:
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Turn this into a true dump-everything-raw version
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Scale it for a party or church supper
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Rewrite it as a viral recipe post or printable card
Just tell me 👍
