My neighbor gave me this recipe and now I make it weekly. Just 4 ingredients. It tastes exactly like the hard work version but takes zero effort.

This little slow cooker wonder came to me the way the best recipes always seem to—over the fence from a neighbor. She knew I loved old‑fashioned stuffed cabbage rolls but didn’t always have the time or energy to fuss with blanching leaves, rolling, and babysitting a pot on the stove. Her solution was this 4‑ingredient unstuffed cabbage beef: everything you love about those cozy Midwest church-supper cabbage rolls, but with almost no work at all. You just brown the meat, toss everything into the crock, and let it putter away while you go about your day. By suppertime, you’ve got a pot full of tender cabbage, savory beef, and a light tomato broth that tastes just like the “hard work” version my mother used to make on Sundays.

I like to ladle this unstuffed cabbage beef into wide bowls and serve it just as it is, with a slice of buttered white bread or a warm dinner roll to soak up the tomato broth. It’s also wonderful spooned over fluffy mashed potatoes or plain white rice, which makes it stretch a bit further for company or hungry farm kids. A simple side of applesauce or a crisp green salad balances the rich, homey flavors, and if you’ve got a jar of dill pickles in the fridge, put those on the table too—that little tang tastes like every Midwestern potluck I grew up with.

2 pounds ground beef (80–85% lean)

In a large skillet over medium-high heat, brown the ground beef, breaking it into small crumbles as it cooks. Cook until no pink remains and the beef is nicely browned in spots. If there is a lot of grease, carefully spoon off most of it, leaving just a little for flavor.

While the beef is browning, core the cabbage and slice it into thin strips, about the width of a pencil. Dice the onion into small pieces.

Lightly spray or grease the inside of your slow cooker. Add the sliced cabbage to the bottom, then sprinkle the diced onion evenly over the top.

Spoon the browned ground beef over the cabbage and onions in the slow cooker, spreading it out so it’s in an even layer.

Pour the diced tomatoes and all their juices over everything in the slow cooker. Do not stir; the cabbage will cook down underneath the beef and tomatoes as it simmers.