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Unstuffed Cabbage Rolls Stew Recipe

Happy St. Patrick’s Day! I hope you all have a day filled with luck and happiness.

I know I said I would share my crab veggie pizza recipe with you today but I forgot it was a holiday.  Instead I’m cooking with an ingredient often used in many Irish dishes, cabbage.    Traditional dishes like Bacon and Cabbage, Colcannon (creamy potatoes and cabbage), and Cider Braised Chicken and Cabbage to name a few.

Growing up my mom would stuff cabbage with ground beef and rice and simmer it in a tomato sauce.  I was never a fan of  ham and cabbage but I loved this dish.  My mom is a wonderful cook.  This is an old traditional Polish recipe, not Irish,  but I thought I would share this one with you today anyway.

This is a really easy and very tasty dish.  You simply put all of the ingredients into a crockpot in the morning, go about your day, then enjoy a wonderful dinner at night.


1 pound ground beef

1 pound ground pork

1 head cabbage sliced

1 small onion diced

1 small can of fire roasted tomatoes 14.5 oz

2 cups of organic chicken stock

1 tsp minced garlic

1 tsp salt and pepper

for a deeper tomato flavor add in 1 tsp tomato paste


First add the ground meats into the crockpot and break apart.  Add in the onions and cabbage.  Top with tomatoes and add in the stock, salt and pepper.  Cover and cook on low for 6-8 hours.


To keep this a little closer to the traditional recipe serve it over cooked rice.  If you want to cook the rice in the dish add in 1/2 cup rice and an additional 1 cup stock.

You can also change up the ground meats you use.  I’ve also made this with ground pork and turkey thigh meats.

This recipe was shared on Gluten Free Wednesdays [1].