Slow Cooker Cabbage Rolls
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
6 hrs
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Total Time
7 hrs
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Servings
8 servings
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Calories
270 kcal
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Course
Main Course
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Cuisine
European
Slow Cooker Cabbage Rolls
Description
Slow Cooker Cabbage Rolls start by softening cabbage leaves through microwaving, making them flexible enough to wrap around a filling of ground beef, rice, diced onion, minced garlic, egg, and a blend of dried herbs including oregano, thyme, salt, and pepper. The rolls are arranged seam-side down in a slow cooker layered with excess cabbage leaves and half the tomato-based sauce, which is flavored with tomato juice, paste, Worcestershire sauce, and brown sugar.
The slow cooker gently cooks the rolls, tenderizing the cabbage while melding the savory meat filling and the sweet and tangy tomato sauce. The long simmer ensures the rice cooks fully inside the rolls, and the flavors deepen with time.
This meal delivers a filling, comforting dish that works well for family dinners or to make ahead for easy reheating. It is naturally gluten-free if gluten-free Worcestershire sauce is used.
Practically, the recipe allows making the rolls the day before and refrigerating them overnight before slow cooking. Leftovers store well in the fridge for several days and reheat easily. The leftover cabbage from prepping can be used in soups or stews, and the cooking water can be saved for broth.
Ingredients
- 1 cabbage
- 1 lb ground beef or pork or combination
- 1 onion diced
- 1 cup rice uncooked
- 2 garlic minced, cloves
- 1 egg beaten, large
- 1 teaspoon salt
- 1 teaspoon oregano dried
- ½ teaspoon black pepper
- ½ teaspoon thyme dried
- 4 cups tomato juice
- 6 oz tomato paste 1 can
- 2 tablespoon Worcestershire sauce gluten-free
- 4 tablespoon brown sugar
Instructions
- Remove the tough outer layer of leaves from the cabbage
- Put the cabbage core side down in a large microwave-safe bowl and add ½ cup of water
- Microwave on high for 10 minutes
- Carefully turn the cabbage and microwave for a further 10 minutes
- When the cabbage is cool enough to handle, cut around the base to loosen leaves, peeling them off the head.
- When you have 16 softened cabbage leaves of roughly the same size, set them aside while you make the filling.
- In a bowl, combine egg, ground beef, rice, garlic, onion, oregano, thyme, salt, and pepper.
- In another bowl, combine tomato juice, tomato paste, Worcestershire sauce, and brown sugar.
- Cover the bottom of the slow cooker with any excess cabbage leaves
- Pour ½ of the sauce over the leaves in the slow cooker
- To make the rolls, put a ¼ cup of filling down the center of each cabbage leaf.
- Fold up the sides and then roll the leaves, placing each roll seam side down in the slow cooker, until you have one layer.
- Cover with the remaining tomato sauce mixture.
- Pour the remaining sauce over the top.
- Cover and cook on low 6-8 hours
Notes
- Prepare the cabbage rolls up to a day ahead and refrigerate before slow cooking to save time on the day of serving.
- Leftover cabbage rolls keep in the fridge for 2 to 3 days and can be reheated in the microwave.
- Cooking time may vary depending on your slow cooker; check doneness accordingly.
- Use any remaining cabbage in other dishes like soups or stews; save the cabbage cooking water for flavorful stock.
- This recipe can be made gluten-free by using gluten-free Worcestershire sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 2g | |
| Calories | 270kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 18g | 36% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 582mg | 24% |
| Potassium | 979mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 17g | 34% |
| Vitamin A | 1012IU | 20% |
| Vitamin C | 70mg | 78% |
| Calcium | 96mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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