Amish Comfort Layers — Slow Cooker Cabbage, Beef & Rice (Step-by-Step, SEO-Optimized)

At a glance

• Yields: 6–8 servings

• Prep time: 15–20 minutes

• Cook time: 6–7 hours on LOW (or 3–4 hours on HIGH)

• Total time: ~6 h 20 m (LOW)

• Simple equipment: 6–7 quart (5.7–6.6 L) slow cooker

Ingredients

• 1½ pounds ground beef (≈ 680 g)

• 1 medium onion, chopped

• 2 garlic cloves, minced

• 1 small head cabbage, chopped (about 1–1½ lb / 450–680 g)

• 1 can (15 oz) tomato sauce (≈ 425 g)

• 1 can (14.5 oz) diced tomatoes, undrained (≈ 411 g)

• 1 cup uncooked white rice (≈ 185 g)

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp paprika

• 1 tbsp Worcestershire sauce

• 1 cup beef broth (240 mL)

• Notes: conversions above are approximate and added for convenience.

Why this recipe works

This is basically a deconstructed stuffed-cabbage rolled into a layered, no-fuss slow cooker casserole. The rice cooks in the tomatoy juices, cabbage softens to a tender bed, and the seasoned ground beef holds everything together—resulting in a cozy, one-pot comfort meal that scales easily.

Step-by-step directions

1 — Brown the beef

1. Heat a large skillet over medium heat. Add the ground beef, chopped onion, and minced garlic.

2. Cook, breaking the beef up with a spoon, until the beef is browned and the onion is translucent (about 6–8 minutes).

3. Drain any excess fat, then transfer the beef mixture to a bowl.

Tip: Browning well adds flavor. If you like more depth, deglaze the pan with a tablespoon of beef broth and scrape up browned bits into the meat.

2 — Prep the slow cooker and layer

1. Lightly spray the inside of the slow cooker with nonstick spray or rub a little oil to help with cleanup.

2. Place half of the chopped cabbage across the bottom in an even layer. Pack it down gently.

3. Spread the cooked beef mixture evenly over the cabbage.

4. Sprinkle the uncooked rice evenly on top of the beef—try to distribute it so no big clumps form.

5. Top with the remaining cabbage, covering the rice as evenly as possible.

Why layer this way: The bottom cabbage softens and absorbs liquid; the rice sits near the middle where it can cook through without becoming overly mushy.

3 — Make the tomato-broth mixture

1. In a medium bowl, whisk together the tomato sauce, undrained diced tomatoes, beef broth, Worcestershire sauce, salt, black pepper, and paprika.

2. Pour this tomato mixture evenly over the layered cabbage, beef, and rice. Try to pour slowly so the liquid percolates through the layers.

Check: The liquid should mostly cover the top layer but avoid completely submerging everything — slow cooker steam will help the rice and cabbage finish cooking.

4 — Cook low and slow

1. Cover and cook on LOW for 6–7 hours, or until the cabbage is tender and the rice is cooked through.

2. If you’re short on time, cook on HIGH for 3–4 hours—but check rice at 3 hours to avoid overcooking.

Do not lift the lid repeatedly—the slow cooker loses heat and will extend cook time.

5 — Finish and serve

1. When done, remove the lid and let the casserole rest 5–10 minutes.

2. Stir gently to combine the layers into a homogenous, comforting mixture. Taste and adjust seasoning as needed.

3. Serve warm—family style—with crusty bread, pickles, or a dollop of sour cream if you like.

Variations & swaps

• Ground turkey or chicken: Use instead of beef for a lighter version; add a splash more Worcestershire or soy sauce to boost flavor.

• Vegetarian: Replace beef with cooked lentils (1½–2 cups cooked) or a sauté of mushrooms + cooked lentils. Use vegetable broth.

• Brown rice: Use 1¼–1½ cups brown rice and increase cook time (LOW 8–9 hours) and liquid by ½–1 cup. Brown rice needs more liquid and time.

• Cheesy finish: Stir in 1–1½ cups shredded sharp cheddar during the last 15 minutes of HIGH heat, or sprinkle on top and cover until melted.

• Spicy kick: Add ½ tsp crushed red pepper, chopped jalapeño, or 1 tsp smoked paprika for extra warmth.

• Cabbage note: If your cabbage head is large, you may want to use only part of it—or add a few diced potatoes for extra heartiness.

Make-ahead, storage & reheating

• Make-ahead: Assemble in the slow cooker insert, cover tightly, and refrigerate up to 24 hours. Place insert in the cooker base and cook as directed.

• Fridge: Store cooled leftovers in an airtight container for up to 3–4 days.

• Freeze: Portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

• Reheat: Microwave single portions until hot, or reheat in a covered skillet over medium-low heat with a splash of broth to loosen.

Troubleshooting

• Rice still hard after cooking: Rice type may be firmer—add ¼–½ cup extra broth, stir, and cook another 20–30 minutes on HIGH.

• Too much liquid / soupiness: Let the casserole rest with the lid off for 10–15 minutes to allow some evaporation, or use less broth next time.

• Cabbage not soft enough: Try thinner chopped cabbage or increase time by 30–60 minutes.

Serving suggestions

• Top with chopped fresh parsley or green onions and a spoonful of sour cream.

• Serve with buttered crusty bread, mashed potatoes, or dill pickles to cut richness.

• A simple green salad with vinaigrette brightens the plate.

enjoy!