Slow Cooker 5-Ingredient Amish Unstuffed Cabbage
There is a unique kind of peace that comes from knowing dinner is already taken care of before the sun has even set. This Amish-inspired dish brings the rustic, heart-warming flavors of traditional cabbage rolls to your table without the tedious task of rolling and tucking.
This recipe is a celebration of simplicity, relying on the slow, steady heat of a crockpot to transform a few humble ingredients into a savory, melt-in-your-mouth meal. It is the perfect antidote to a cold afternoon or a hectic workday when you need a meal that feels like a long, warm hug.
This recipe matters because it honors the tradition of “low and slow” cooking while respecting your time. It is a budget-friendly staple that proves you don’t need a long grocery list to create a deep, complex flavor that tastes like it has been simmering for days.
Ingredients
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1 pound Ground beef (Or ground pork for a richer flavor)
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1 medium head Green cabbage (Chopped into 1-inch chunks)
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1 jar (24 oz) Marinara sauce (Or tomato sauce with Italian seasoning)
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1 cup White rice (Uncooked)
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1 small White onion (Diced)
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(Optional: Salt and pepper to taste)
Instructions
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Brown the ground beef and diced onion in a skillet over medium heat until the meat is no longer pink, then drain the excess fat.
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Lightly grease the inside of your slow cooker with non-stick spray or a small amount of oil.
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Place half of the chopped cabbage into the bottom of the slow cooker to create a sturdy base.
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Layer the browned beef and onion mixture over the cabbage, followed by the uncooked white rice.
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Add the remaining chopped cabbage over the rice layer.
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Pour the entire jar of marinara sauce evenly over the top, then fill the empty jar halfway with water, swirl, and pour that in as well.
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Cover the slow cooker and cook on Low for 6 to 8 hours (or High for 3 to 4 hours) until the cabbage is tender and the rice is fully cooked.
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Stir the mixture gently before serving to incorporate the sauce and beef into every bite.
Why This Recipe Works
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The moisture released by the cabbage as it cooks is absorbed by the rice, infusing every grain with vegetable and beef stock.
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Slow cooking allows the natural sugars in the cabbage to caramelize slightly, removing any bitterness and adding a subtle sweetness.
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Using a pre-seasoned marinara sauce acts as a “shortcut” to a complex spice profile without needing an entire spice rack.
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The layered approach ensures the beef stays juicy while the rice cooks perfectly in the surrounding steam and sauce.
Tips for Best Results
Ensure you add that extra half-jar of water. Because you are using uncooked rice, the grains need that additional liquid to hydrate properly without making the dish dry.
Try not to lift the lid during the first few hours of cooking. Every time the lid is removed, steam escapes, which can significantly increase the cooking time for the rice and cabbage.
If you prefer a more “stew-like” consistency, you can chop the cabbage into even smaller shreds. For a more traditional Amish texture, keep the chunks larger so they retain a bit of a bite.
Variations & Substitutions
For a leaner version, use ground turkey or venison. If you choose a very lean meat, add a tablespoon of olive oil to the cabbage layers to maintain a silky mouthfeel.
To add a bit of a tangy “sweet and sour” kick typical of some Amish variations, stir in a tablespoon of brown sugar and a splash of apple cider vinegar to the sauce before pouring it in.
If you are following a low-carb lifestyle, omit the rice entirely and reduce the added water. The dish becomes a hearty cabbage and beef braise that is just as satisfying.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Brown rice takes significantly longer to cook and requires more liquid. If you use brown rice, it is best to cook it separately and stir it in at the very end of the slow cooker cycle.
How do I store and reheat leftovers?
This dish stores beautifully in an airtight container for up to four days. Reheat it in the microwave or on the stovetop with a small splash of water to loosen the sauce.
Is it okay to put the beef in raw?
While some slow cooker recipes allow for raw meat, browning the beef first is highly recommended. It improves the texture and prevents the dish from becoming overly greasy.
Why is my rice still crunchy?
This usually happens if there wasn’t enough liquid or if the slow cooker was opened too often. If this happens, add a quarter-cup of water and cook on High for an additional 30 minutes.
There is a quiet beauty in the traditions of Amish cooking, where patience and simple ingredients create a meal that truly satisfies. This unstuffed cabbage is a testament to that legacy—a filling, flavorful dish that lets the slow cooker do all the heavy lifting. We hope it brings a bit of rustic comfort to your dinner table.
