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Slow Cooker Cabbage Rolls
4.9 from 165 votes

Slow Cooker Cabbage Rolls

Slow Cooker Cabbage Rolls combine softened cabbage leaves filled with a seasoned mixture of ground meat, rice, onion, garlic, and herbs, cooked slowly in a tomato-based sauce. The slow cooking tenderizes the cabbage and infuses the filling with rich tomato and spice flavors. This hands-off approach yields comforting, hearty rolls suitable for family meals or meal prep.

Prep Time
1 hr
Cook Time
6 hrs
Total Time
7 hrs
Servings: 8 servings
Calories: 270 kcal
Course: Main Course
Cuisine: European

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

    Cup of Yum
  1. Remove the tough outer layer of leaves from the cabbage
  2. Put the cabbage core side down in a large microwave-safe bowl and add ½ cup of water
  3. Microwave on high for 10 minutes
  4. Carefully turn the cabbage and microwave for a further 10 minutes
  5. When the cabbage is cool enough to handle, cut around the base to loosen leaves, peeling them off the head.
  6. When you have 16 softened cabbage leaves of roughly the same size, set them aside while you make the filling.
  7. In a bowl, combine egg, ground beef, rice, garlic, onion, oregano, thyme, salt, and pepper.
  8. In another bowl, combine tomato juice, tomato paste, Worcestershire sauce, and brown sugar.
  9. Cover the bottom of the slow cooker with any excess cabbage leaves
  10. Pour ½ of the sauce over the leaves in the slow cooker
  11. To make the rolls, put a ¼ cup of filling down the center of each cabbage leaf.
  12. Fold up the sides and then roll the leaves, placing each roll seam side down in the slow cooker, until you have one layer.
  13. Cover with the remaining tomato sauce mixture.
  14. Pour the remaining sauce over the top.
  15. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 270

% 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.