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
LOW: 6–8 hours
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
Extra rich: Use half beef, half pork
Low-carb: Skip rice or add riced cauliflower in the last 30–45 minutes
Heartier: Stir in cooked barley at the end
Brighter flavor: Finish with a splash of apple cider vinegar
Freezer-friendly: Cool completely and freeze up to 3 months
If you want, I can also:
Turn this into a true dump-everything-raw version
Scale it for a party or church supper
Rewrite it as a viral recipe post or printable card
Just tell me 👍
