Why You’ll Love This Recipe
- Only 5 ingredients—ground beef, cabbage, crushed tomatoes, onion, salt
- No rolling cabbage leaves—all the flavor, none of the fussy work
- True dump-and-go—raw beef goes straight in
- Cabbage softens into tender silk that absorbs every drop of flavor
- Rich, savory broth from beef juices and tomatoes
- Feeds six people generously
- Tastes even better the next day after flavors deepen overnight
- Perfect for meal prep—make Sunday, eat all week
- Budget-friendly comfort food at its finest
- Makes your whole house smell like home
Ingredients
Serves 6 generously
- 2 lbs ground beef (80-85% lean)
- 1 medium head green cabbage (about 2 lbs), cored and chopped into 1-inch pieces (8 cups loosely packed)
- 1 (28 oz) can crushed tomatoes (with juice—don’t drain)
- 1 large yellow onion, finely chopped (about 1½ cups)
- 2 teaspoons kosher salt (or 1½ teaspoons table salt), plus more to taste
For Serving (Optional but Recommended):
- Cooked egg noodles, mashed potatoes, or steamed rice
- Fresh dill or parsley, chopped
- Dollop of sour cream or applesauce (sweet cuts richness beautifully)
Equipment
- 6-quart slow cooker
- Sharp knife and cutting board
- Large spoon
- Can opener
- Serving bowls
Step-by-Step Instructions
Step 1: Optional Prep
If you want easier cleanup, give your slow cooker insert a light spray of olive oil. It’s not required—the tomato acidity naturally prevents sticking—but it helps if you’re particular about cleanup.
Step 2: Layer the Beef
Crumble the raw ground beef evenly across the bottom of your slow cooker. Use clean hands or a spoon to break it into small, pea-sized chunks—this maximizes surface area so the beef cooks evenly and releases its juices throughout. Do not brown it first. The raw beef steaming under the cabbage creates a richer, more flavorful broth than pre-browned meat ever could.
Step 3: Add the Aromatics
Sprinkle the finely chopped onion evenly over the beef layer, making sure to reach all the way to the edges. Then season with the full 2 teaspoons of kosher salt, distributing it thoughtfully across the surface. This is your only seasoning, so be deliberate—every part should get some.
Step 4: Blanket with Cabbage
Now comes the satisfying part. Gently mound all those chopped cabbage pieces over the beef and onion layer. Press down lightly with your hands until it fits snugly in the slow cooker, but don’t pack it so tight that steam can’t circulate. The cabbage will shrink to about half its original volume as it cooks and releases moisture, so what looks like a mountain now will settle into perfection.
Step 5: Pour the Tomatoes
Slowly drizzle the entire can of crushed tomatoes—juice and all—over the cabbage, starting at the edges and working your way inward in a spiral. Resist the powerful urge to stir everything together. The layering is essential: steam rises up through the cabbage, gently cooking the beef underneath while the tomatoes prevent anything from scorching. Do not stir. Trust the layers.
Step 6: Cook with Patience
Put that lid on and set your slow cooker to LOW for 6-7 hours (ideal for melt-in-your-mouth cabbage and deeply savory broth) or HIGH for 3½-4 hours if you’re shorter on time. Here’s the crucial discipline: do not lift that lid before 5 hours on LOW or 2.5 hours on HIGH. Every single peek releases steam and adds 15-20 minutes to your cook time while disrupting the magic happening inside.
Step 7: Gently Unite Everything
When your timer goes off, the cabbage should be tender but not disintegrated, and the beef should be completely cooked with no pink remaining. Using a large spoon, gently fold from the bottom to the top 3-4 times—you’re just bringing the beef up through the cabbage, not aggressively stirring it into oblivion. You want a cohesive mixture where you can still distinguish individual elements. Taste and add more salt only if needed—crushed tomatoes vary wildly in sodium content.
Step 8: Serve with Soul
Ladle into warmed bowls. For a heartier meal, spoon generously over buttered egg noodles (classic Amish style), creamy mashed potatoes, or fluffy rice that soaks up all that savory broth. Top with a sprinkle of fresh dill and a small dollop of sour cream or applesauce—the slight sweetness cuts through the richness beautifully.
Pro Tips
- Don’t brown the beef. It’s not traditional and not necessary. Raw beef releases juices that create a richer broth as it steams. Browning risks drying out the meat.
- Chop cabbage into 1-inch pieces, not shreds. Larger pieces hold their shape and texture while softening. Shredded cabbage turns to mush.
- Use 80-85% lean beef. The fat creates a richer, more flavorful broth. Too lean and you’ll have a watery, less satisfying stew.
- Never lift the lid early. Steam is doing crucial work. Every peek adds 15-20 minutes and risks unevenly cooked cabbage.
- Don’t overmix at the end. Gentle folding preserves texture and prevents everything from becoming one homogeneous mush.
- Add 1 tablespoon apple cider vinegar at the end. That subtle brightness transforms this from hearty to transcendent.
Variations & Substitutions
- Add carrots: Dice 2 large carrots and add them with the onions for sweetness and color.
- Add frozen peas: Stir in 1 cup during the last 30 minutes for pops of sweetness.
- Make it vegetarian: Swap beef for 2 (15 oz) cans of drained, rinsed lentils or 1 lb plant-based ground meat. Use vegetable broth if needed.
- Try different meats: Ground turkey or pork work beautifully with the same technique.
- Add rice: Stir in 1 cup of uncooked long-grain white rice during the last hour for a more filling, one-pot meal.
- Make it spicy: Add ½ teaspoon of red pepper flakes with the salt for gentle heat.
- Add fresh herbs: Stir in fresh dill or parsley at the end for brightness.
- Use fire-roasted tomatoes: For deeper, smokier flavor.
Serving, Pairing & Storage
How to Serve:
Ladle into deep bowls over buttered egg noodles (the classic Amish way), creamy mashed potatoes, or fluffy white rice. Top with fresh dill and a dollop of sour cream or applesauce. Serve with crusty bread for soaking up the broth.