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Crockpot Cabbage Rolls
Crockpot Cabbage Rolls are traditional Romanian stuffed cabbage leaves filled with seasoned ground pork and rice, slowly cooked to tender perfection. Easy to make in the crockpot, they're a comforting meal that's sure to please!
Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
Servings: 30
Calories: 136 kcal
Course:
Main Course , Dinner
Cuisine:
Romanian
Ingredients
- 2 pounds sour cabbage leaves
- 2 pounds ground pork
- ½ cup rice long grain, uncooked, such as basmati or jasmine
- 1 large onion chopped or grated
- ¼ cup fresh dill chopped
- 2 tablespoons fresh parsley chopped
- salt and pepper to taste
- 8 ounces Bacon or other smoked meats such as smoked sausage or hock
- 4 cups tomato juice
Instructions
- Add the sour cabbage leaves to a large bowl and fill the bowl with cold water. Let the leaves soak in the water for few minutes. This will wash out some of the saltiness from the leaves. Drain the water. If some of the leaves are too big, cut them in half, if making smaller cabbage rolls.
- In a large bowl mix together the ground pork, rice, chopped onion, dill, parsley, salt and pepper. Use your hands to incorporate everything well together. Be careful with the salt, not too much is needed because the sour cabbage is already salty.
- Fill each leaf with about a couple tablespoon of the meat mixture and roll, tucking in the ends. Repeat with all the remaining meat and cabbage.
- If you have any cabbage left over, chop it up and spread it over the bottom of the crockpot. Arrange all the cabbage rolls in the crockpot. If adding smoked meat, add it now over the cabbage rolls.
- Pour all the tomato juice over the cabbage rolls. Cover the crockpot.
- Cook on low for 8 hours or high for 4 hours. Serve with polenta or mashed potatoes and a dollop of sour cream on top.
Cup of Yum
Notes
- I usually find sour cabbage leaves at my local grocery store like Sobey's or Safeway, but you can also find them at European markets.
- You can use fresh cabbage instead of sour cabbage, but more work is required. You first have to blanch the cabbage. To do so, core the cabbage first, one large cabbage should be enough for this recipe. In a large pot of boiling salted water, add the cabbage and blanch it for 5 to 8 minutes or until leaves are softened. Remove from the pot and chill under cold water.
- Another alternative to softening the cabbage leaves is to wrap it in plastic wrap and freeze it for a couple days. Remove the cabbage from the freezer and thaw it out at room temperature. Once the cabbage has thawed out, the leaves should be softened.
- Adjust Seasoning Carefully: Sour cabbage leaves are salty, so be cautious with the salt in your filling.
- Rice Choice: Long-grain rice works best as it holds its shape during cooking.
- Tomato Juice Substitute: If you don't have tomato juice, use diluted tomato sauce or crushed tomatoes.
Nutrition Information
Serving
1cabbage roll
Calories
136kcal
(7%)
Carbohydrates
6g
(2%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
27mg
(9%)
Sodium
271mg
(11%)
Potassium
243mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
209IU
(4%)
Vitamin C
12mg
(13%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 136
% Daily Value*
| Serving | 1cabbage roll | |
| Calories | 136kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 27mg | 9% |
| Sodium | 271mg | 11% |
| Potassium | 243mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 209IU | 4% |
| Vitamin C | 12mg | 13% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.