Slow Cooker Beef and Cabbage “Lasagna” Casserole

Are you looking for a delicious and hearty meal that practically cooks itself? Look no further! This Slow Cooker Beef and Cabbage “Lasagna” Casserole is a game-changer in the kitchen. Imagine the rich flavors of seasoned beef and marinara sauce melding beautifully with layers of tender cabbage and creamy ricotta cheese, all while being easy and convenient. Perfect for busy weeknights or gatherings with friends, this recipe redefines comfort food and is sure to impress. In this article, we’ll dive deep into everything you need to know to make this tasty casserole, from ingredients to serving suggestions and beyond.

Why You’ll Love This Slow Cooker Beef and Cabbage “Lasagna” Casserole

This dish is not just a twist on traditional lasagna; it has numerous advantages that make it a staple in any household. Here are just a few reasons why you’ll absolutely love it:

Quick and Easy: Using a slow cooker means you can prep in just a few minutes, and then let the appliance do the work for hours.
Healthy Comfort Food: Packed with nutritious cabbage and lean ground beef, this dish is healthier than classic lasagna while still being indulgent.
Great for Meal Prep: This casserole saves well, making it ideal for reheating throughout the week, which is perfect for busy families.
Budget-Friendly: With simple, affordable ingredients, you can feed a crowd without breaking the bank.
Customizable: Feel free to add your favorite veggies or spices, making it your own and catering to different tastes.

The Necessary Ingredients

Before you start cooking, gather these essential ingredients to create your Slow Cooker Beef and Cabbage “Lasagna” Casserole:

1 ½ lbs lean ground beef (90/10 or 85/15)
1 small onion, finely chopped
3–4 cloves garlic, minced
1 jar (24–26 oz) marinara or tomato basil sauce (low-sugar if desired)
2 tbsp tomato paste
1 tsp Italian seasoning
½ tsp dried oregano
½ tsp crushed red pepper (optional)
½ tsp black pepper
¾–1 ¼ tsp kosher salt, to taste
½ large green cabbage (about 6–7 cups), thinly shredded
1 ½ cups whole-milk ricotta
1 large egg
½ cup grated parmesan (plus more for serving)
2 ½ cups shredded mozzarella, divided
2 tbsp chopped parsley (plus more for garnish)
Olive oil or cooking spray (for the crock)
Fresh basil or extra parsley (for serving)

Notes and Substitutions on Ingredients:

Ground Beef: Lean ground beef is used for its flavor and lower fat content. If you’re looking for an even lighter option, you could substitute it with ground turkey or chicken, but be aware that the flavor profile may change slightly.
Cabbage: While we recommend green cabbage for its mild flavor and texture, you can also experiment with savoy cabbage or napa cabbage, which offer a slightly different taste and texture.
Cheeses: For a richer taste, you might consider using whole-milk ricotta. If you’re looking for a dairy-free option, try a plant-based ricotta made from almonds or tofu.

How to Prepare the Slow Cooker Beef and Cabbage “Lasagna” Casserole Step by Step

Follow these clear, straightforward steps to create your casserole:

Brown the Meat: In a skillet over medium heat, cook the ground beef with chopped onion and a pinch of salt until browned. Drain any excess fat.
- Pro Tip: Browning the meat adds depth of flavor to your dish. Make sure to break it apart with a spatula for even cooking.
Add Garlic and Sauce: Stir in the minced garlic and cook until fragrant (about 30 seconds). Then, add marinara sauce, tomato paste, Italian seasoning, oregano, crushed red pepper (if using), black pepper, and salt. Let it simmer for 2–3 minutes.
- Pro Tip: Allowing the sauce to simmer enhances the flavors. The aroma will be irresistible!
Mix the Cheeses: In a bowl, combine ricotta cheese, the egg, grated parmesan, parsley, and a pinch of salt and pepper. Mix until well combined.
- Pro Tip: Using room-temperature ingredients helps them blend better and creates a creamier texture.
Prepare the Slow Cooker: Mist the slow cooker insert with olive oil or cooking spray to prevent sticking.
- Pro Tip: A lightly greased crock ensures easier cleanup later, as well!
Layer the Casserole: Spread a spoonful of the meat sauce on the bottom of the slow cooker. Layer with cabbage, followed by ⅓ of the ricotta mix, ⅓ of the shredded mozzarella, then another layer of sauce.
- Pro Tip: Make sure each layer is evenly distributed for consistent flavors throughout.
Repeat Layers: Continue the layering process: add another layer of cabbage, ricotta, mozzarella, and then sauce. Finish with a final layer of sauce and cheese on top.
- Pro Tip: Use a spatula to spread the sauce evenly for the best coverage.
Cook: Cover and cook on low for 5–6 hours or on high for 3–4 hours until the cabbage is tender.
- Pro Tip: If you can, avoid lifting the lid during cooking; every time you do, it extends the cooking time!
Rest and Garnish: After cooking, let the casserole rest for 10–15 minutes. Before serving, garnish with additional parmesan and parsley.
- Pro Tip: Resting allows the casserole to set, making it easier to serve and enhancing the flavors as they meld together.

Serving Suggestions

What pairs well with your Slow Cooker Beef and Cabbage “Lasagna” Casserole? Here are some creative ideas!

Perfect Pairings

Drinks: Pair this casserole with a medium-bodied red wine, such as Chianti or a nice Italian Merlot. Alternatively, a sparkling water with a squeeze of lemon can cleanse the palate beautifully.
Sides: A simple side salad with mixed greens dressed in vinaigrette or some crusty garlic bread will complement the richness of the casserole perfectly.

Occasions

Weeknight Dinner: This casserole is a fabulous option for busy weeknights when you need a satisfying meal without the fuss.
Special Occasion Meal: Serve it at family gatherings or potluck dinners—it’s sure to be a crowd-pleaser that’s easy to transport.

Serving Tips

When serving, ensure you have a spatula or a large spoon for portioning. A sprinkle of fresh basil or parsley adds color and freshness, elevating the presentation.

Storage and Reheating Tips

If you have leftovers (which you probably will!):

Refrigerated

Duration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Type of Container: Use glass containers or BPA-free plastic containers for optimal freshness.

Freezed

If Possible: You can freeze the casserole for later enjoyment.
Packaging: Ensure it’s in a freezer-safe container or wrap tightly in plastic wrap and aluminum foil, storing for up to 3 months.
Defrosting: Simply thaw overnight in the refrigerator before reheating.

Reheating

Best Method: For best results, reheat in the oven at 350°F (175°C) covered with foil to retain moisture. It typically takes about 20-30 minutes to reheat through. Alternatively, you can use a microwave, though this may change the texture somewhat.

Guaranteed Success Tips

To ensure your casserole turns out perfectly, keep these golden rules in mind:

Don’t Overcrowd the Slow Cooker: If your slow cooker is too full, the cooking time will increase and may not cook evenly.
Layer Consistently: Ensure that each layer has a good distribution of ingredients to maintain balance in flavor and texture.
Check for Done-ness: Make sure the cabbage is tender before serving; you may need to adjust cooking times based on your specific slow cooker model.

Recipe Variations

Let your creativity run wild by trying some of these variations:

For a Spicy Version: Add 1 teaspoon of crushed red pepper or a tablespoon of your favorite hot sauce to the meat mixture for added heat.
For a Vegetarian Option: Replace the ground beef with lentils or a mixture of chickpeas and quinoa for a veggie-packed alternative.
For a Gluten-Free Variant: Ensure all sauces and condiments are marked gluten-free. You could also substitute with gluten-free pasta sheets, layering them instead of cabbage (though it won’t retain the same health benefits).

Frequently Asked Questions (FAQ)

Q: Can I prepare this casserole in advance?
A: Absolutely! You can prepare the layers and store them separately in the refrigerator for up to a day. When you’re ready, simply layer them in the slow cooker and cook as instructed.

Q: What if I don’t have ricotta cheese?
A: If ricotta is not available, a mixture of cream cheese and a splash of milk or Greek yogurt can serve as a good substitute.

Q: My casserole came out watery; what went wrong?
A: This can happen if the cabbage releases too much moisture during cooking. To offset this, try reducing the amount of sauce or using less cabbage next time.

Q: Can I use frozen cabbage for this recipe?
A: While fresh cabbage is preferred for texture, you can use frozen cabbage if it’s all you have—just ensure it’s thawed and drained well before adding.

Q: How do I know when the casserole is finished cooking?
A: The cabbage should be tender and easily pierced with a fork, and the cheeses should be melted and bubbly.

Q: Can I add more vegetables?
A: Certainly! Feel free to add sliced zucchini, mushrooms, or bell peppers to your layers for added nutrition and flavor.

Q: What should I do if I can’t find marinara sauce?
A: You can make a quick homemade sauce by blending canned tomatoes with Italian herbs, garlic, and a splash of olive oil. This works very well in this dish!

Now you’re all set to make your Slow Cooker Beef and Cabbage “Lasagna” Casserole! Dive into this delightful dish that combines convenience, flavor, and nutrition, and enjoy the praises from your family and friends. Bon appétit!