Crock Pot Cabbage Roll Recipe

Okay, I feel as though I may be a little crock pot crazy these days.  *lol*  For years I was hesitant to give into the dark side of slow cookery, but I've since taken the full in plunge and I love it!  I've been trying all sorts of new things, one of which are these delectable Crock Pot Stuffed Cabbage Rolls.  


And while these Crock Pot Cabbage Rolls are not a dump and go recipe, they are perfect for a fun weekend meal, when you don't want to be trapped in the kitchen all day.  I know you're going to love this one so...

Let's Get Started!

Crock Pot Cabbage Roll Recipe:
*Prep Time: 30 min.  *Cook Time: 8 hours *Difficulty:  Easy  *Servings 10-12 rolls

Ingredients:


  • 1 Head of Cabbage
  • 2 lb. Ground Beef
  • 2 Eggs
  • 1 Onion, grated
  • 4 Cloves of Garlic, minced
  • 1/2 c. Long Grain Rice, uncooked
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Seasoning Salt
For the Sauce:
  • 1 28 oz. Can of Crushed Tomatoes
  • 1/4 c. Brown Sugar
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
As I said earlier this is not a dump and go recipe. It takes some prep.  You can either save it for a leisurely morning, or do it the night before and have it ready to start cooking in the morning.  The choice is yours, but the first thing you will have to do is get your cabbage ready. 



Using a pairing knife, cut around the core of the cabbage and remove it.


Then gently place the ENTIRE head of cabbage into a pot of boiling water.
Cook the cabbage for 5 minutes.


After 5 minutes, place the cooked head of cabbage into a bowl (or sink in my case) of ice water.
Once it is cool to the touch, gently peel off the cabbage leaves.

**COOKS NOTE**
I found that as I got deeper into the head of cabbage, the leaves in the center were not cooked.  So I dropped the head back into the boiling water for another 5 minutes, shocked it again, and it worked fine.


Once you have peeled the cabbage leaves from the head, take your pairing knife and cut around the triangular core piece.


Now you are ready for your meat mixture.
 
In a large mixing bowl, combine the ground beef, onion, garlic, eggs, rice, salt, pepper, and seasoning salt.


Gently mix it all together.


Next place a scoop of the meat mixture at the top of the cabbage leaf.
I used an ice cream scoop to measure it out with.


Fold the sides of the cabbage over.


Then, roll the meat up into the cabbage.


Place the cabbage rolls into your crock pot, seam side down.
Just an FYI, you may have to do some stacking to get them all to fit.


I'm going to be honest with you now.
After all the prep for the cabbage and the meat, I was a lazy cook.
So I kept the sauce simple, but full of flavor!
In a mixing bowl combine the crushed tomatoes,  brown sugar, salt, pepper, onion powder, and garlic powder.


Now pour the sauce all over your cabbage rolls.


Place the lid on the crock pot and cook for 8 hours on LOW.


And after 8 hours you are ready to eat!

I know this may not be the most beautiful dish you have ever seen on this blog, but I assure you that these Crock Pot Cabbage Rolls were absolutely delicious.  You have the tartness of the cabbage, the robustness of the red sauce, the rich, savoriness of the beef, ahhhhh, perfection in one pot!  I know you and anyone you serve this to are going to love it, so give it a try TONIGHT!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~


Crock Pot Cabbage Roll Recipe:
*Prep Time: 30 min.  *Cook Time: 8 hours *Difficulty:  Easy  *Servings 10-12 rolls

PRINTABLE RECIPE

Ingredients:
  • 1 Head of Cabbage
  • 2 lb. Ground Beef
  • 2 Eggs
  • 1 Onion, grated
  • 4 Cloves of Garlic, minced
  • 1/2 c. Long Grain Rice, uncooked
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Seasoning Salt
For the Sauce:
  • 1 28 oz. Can of Crushed Tomatoes
  • 1/4 c. Brown Sugar
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
Directions:
  1. With a pairing knife, cut around the core of the cabbage and remove it.
  2. Bring a large pot of water to a boil.  
  3. Place the entire head of cabbage into the pot of boiling water and cook for 5 minutes. **
  4. After 5 minutes, remove the head of lettuce from the boiling water and place it into a bowl of ice water.  
  5. Once cool to the touch, peel the cabbage leaves from the head of cabbage.
  6. Again with your pairing knife, cut the tough core from the leaf. (It will come off in a triangle shape)
  7. Then, in a large mixing bowl, combine the ground beef, eggs, grated onion, garlic, uncooked rice, salt, pepper, and seasoning salt.
  8. Gently mix it all together.  
  9. Now place a scoop of the meat mixture at the top of the cabbage leaf, fold the sides over, and roll the meat up in the cabbage leaf. 
  10. Place the cabbage rolls into the crock pot, seam-side down. 
  11. Next in a mixing bowl combine the crushed tomatoes, brown sugar, salt, pepper, onion powder, garlic powder.  
  12. Pour the sauce over the cabbage rolls in the crock pot. 
  13. Place the lid on the crock pot and cook for 8 hours on LOW.  
  14. Serve and enjoy!
**COOKS NOTE**
I did find that as I got deeper into the head of cabbage I found that the leaves in the center were not cooked.  So I dropped my head back into the boiling water for another 5 minutes, shocked it again, and it worked fine.  

2 comments

  1. Oh I think these look awesome. I am impressed how perfect they rolled up! Will be making these one day next week. We like cabbage rolls really well.

    ReplyDelete
    Replies
    1. They are delicious! If you have any tips about cutting the prep time on the cabbage I would love to hear about them.

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