Layer ground beef over shredded cabbage, along with 4 other ingredients, into slow cooker for a simple treat that I plan meals around every single month

This slow cooker 6-ingredient poor man’s cabbage and beef is one of those humble, budget-friendly dinners I quietly plan into our meals every single month. It reminds me of the simple cabbage and hamburger dishes my Midwest neighbors grew up on, but here everything is layered right in the slow cooker so it can bubble away while you’re at work or running kids around. You literally just pile in shredded cabbage, season and crumble raw ground beef over the top, add a few pantry staples, and let the slow cooker do the rest. It’s cozy, filling, and tastes even better than it looks.

I like to serve this cabbage and beef right in a bowl with a spoonful of sour cream or a sprinkle of shredded cheese on top. It’s great over mashed potatoes, egg noodles, or plain white rice if you want to stretch it a little further. A pan of cornbread or some crusty dinner rolls on the side helps soak up the juices. For something fresh, add a simple green salad, sliced cucumbers, or apple wedges to the table so everyone can balance the hearty, savory flavors with something crisp.

Servings: 6

1 small head green cabbage (about 2 to 2 1/2 pounds), cored and thinly shredded

Prepare the slow cooker by setting it on a stable surface, like a tan granite or other heat-safe countertop. Lightly coat the inside of the slow cooker crock with nonstick cooking spray or a thin layer of oil to help prevent sticking and make cleanup easier.

Prep the vegetables: Remove any tough outer leaves from the cabbage, then cut it into quarters, remove the core, and thinly shred the cabbage with a knife or mandoline. Finely chop the onion. Set both aside in separate bowls so they’re ready to layer.

Build the cabbage base: Place all of the shredded cabbage into the bottom of the slow cooker and spread it out evenly. It will look like a lot, but it cooks down quite a bit. Scatter the chopped onion evenly over the cabbage so every bite gets some sweetness and flavor.

Add the tomato layer: Pour the can of diced tomatoes (with their juices) evenly over the cabbage and onion. Then pour the tomato sauce over the top as well, spreading it gently with the back of a spoon so it covers most of the surface. This tomato mixture helps the cabbage steam and gives the dish a cozy, saucy base.

Season the ground beef: In a large bowl, break up the ground beef with clean hands or a spoon. Sprinkle the salt, pepper, garlic powder, and paprika (if using) over the meat. Gently mix just until the seasonings are evenly distributed, being careful not to overwork the meat.

Layer ground beef over cabbage: With clean hands, grab small handfuls of the seasoned ground beef and crumble them evenly over the tomato-covered cabbage layer in the slow cooker. Aim for a fairly even blanket of meat across the top, leaving small gaps so steam can move through. This is the moment that should look like a close-up process shot: hands sprinkling loose bits of ground beef over the shredded cabbage in the slow cooker from a high angle on the countertop.

Cover and cook: Place the lid on the slow cooker. Cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the cabbage is very tender and the ground beef is fully cooked through (no pink remains and it reaches at least 160°F in the thickest parts). Avoid lifting the lid too often so you don’t lose heat and moisture.

Stir and taste: Once cooked, use a large spoon to gently stir the layers together right in the slow cooker, mixing the cabbage, tomatoes, and beef into a rustic, saucy mixture. Taste and adjust the seasoning with more salt and pepper if needed. If there is more liquid than you like, leave the lid off and let it sit on WARM for 10 to 15 minutes to thicken slightly.

Serve: Spoon the cabbage and beef into bowls or over mashed potatoes, noodles, or rice. Serve hot, with your favorite toppings or sides, and let everyone dig into this simple, comforting meal.

You can easily tweak this simple cabbage and beef to fit your family’s tastes. For picky eaters, skip the onion or chop it very finely so it melts into the sauce, and leave out the paprika for a milder flavor. If your crew likes a little sweetness, stir 1 to 2 tablespoons of brown sugar into the tomato sauce before layering. For extra veggies, add a cup of shredded carrots or a handful of frozen corn on top of the cabbage before you add the tomatoes. To lighten things up, swap part or all of the ground beef for ground turkey or chicken, but be sure to season generously since lean meats need a little extra help. If you like more of a stew texture, add 1/2 cup of beef broth along with the tomatoes; if you prefer it thicker, reduce the tomato sauce to 6 ounces or cook uncovered on WARM at the end to let some liquid evaporate. Food safety tips: Always start with fresh, cold ground beef and keep it refrigerated until you’re ready to add it to the slow cooker. Don’t partially cook the beef ahead and then let it sit out; go straight from the fridge to the slow cooker. Make sure the dish reaches a safe internal temperature of at least 160°F in the center of the beef layer before serving. Refrigerate leftovers within 2 hours in shallow containers, and reheat until steaming hot before eating. Leftovers keep well for up to 3 to 4 days and can be frozen for up to 2 to 3 months.