Dump Cabbage and These Ingredients in a Slow Cooker for a Meal Guests Will Crave Over and Over
If you’re looking for a hearty, comforting meal that practically cooks itself and leaves your guests begging for seconds, look no further than this simple slow cooker cabbage recipe. With just a few affordable ingredients and minimal prep, this dish transforms humble cabbage into a flavor-packed dinner your family and friends will request again and again.
Why Cabbage?
Cabbage is often underrated, but it’s a powerhouse vegetable — rich in vitamins, fiber, and natural sweetness that deepens as it slow cooks. When combined with savory ingredients and cooked low and slow, it becomes melt-in-your-mouth tender and incredibly satisfying.
The Magic of the Dump-and-Go Method
No fancy cooking skills? No problem. This recipe follows the “dump-and-go” method — meaning all you have to do is toss the ingredients into the slow cooker, set it, and let the magic happen. It’s perfect for busy weeknights, meal prepping, or when you want to impress guests without spending hours in the kitchen.
Here’s What You’ll Need:
1 medium head of green cabbage, chopped
1 pound ground beef or smoked sausage (optional for protein)
1 large onion, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes (with juice)
1 can (8 oz) tomato sauce
1/2 cup beef broth or water
1 teaspoon paprika
1 teaspoon dried oregano
Salt and pepper to taste
Optional: a pinch of red pepper flakes for a little heat
How to Make It:
Prep Your Ingredients: Chop the cabbage and onion, and if using ground beef, brown it in a skillet for added flavor (though this step is optional — you can also add raw meat directly).
Layer in the Slow Cooker: Start with cabbage on the bottom, then layer in onions, garlic, diced tomatoes, tomato sauce, and protein.
Season It Up: Sprinkle in the paprika, oregano, salt, pepper, and red pepper flakes if using.
Add Liquid: Pour in the beef broth or water to help everything simmer perfectly.
Cook Low and Slow: Cover and cook on low for 6–8 hours or on high for 3–4 hours until the cabbage is tender and flavors are blended.
