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Crockpot Cabbage Rolls
Crockpot cabbage rolls are a comforting and hearty dish that combines tender cabbage leaves filled with a savory mixture of ground meat, rice, and spices, all slow-cooked in a flavorful tomato sauce. This recipe is perfect for family dinners, meal prep, or anytime you’re craving a classic, home-cooked meal. Using the slow cooker ensures that the cabbage rolls come out perfectly tender and infused with the rich tomato sauce.
Equipment
- Large pot (for boiling cabbage)
- Knife and cutting board
- Mixing bowl
- Crockpot (Slow cooker)
- Tongs
Ingredients
For the Filling:
- 1 large head of green cabbage
- 1 lb ground beef or plant-based alternative for a vegan version
- ½ lb ground pork optional, or use extra ground beef
- 1 cup cooked white rice
- 1 medium onion finely diced
- 3 garlic cloves minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- ½ tsp dried thyme
For the Sauce:
- 2 cups tomato sauce
- 1 cup canned crushed tomatoes
- ½ cup vegetable or beef broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tbsp sugar optional, to balance acidity
- ½ tsp dried oregano
- ½ tsp salt
For Garnish (Optional):
- Fresh parsley chopped
- Sour cream or vegan alternative
Instructions
Prepare the Cabbage Leaves
- Bring a large pot of water to a boil.
- Carefully core the cabbage by cutting out the tough stem at the bottom.
- Place the whole head of cabbage into the boiling water for 3-5 minutes. As the leaves soften, gently peel them off with tongs and transfer them to a plate. Repeat until you have about 12-14 large leaves.
- Pat the leaves dry and trim the thick stem in the center of each leaf for easier rolling.
Make the Filling
- In a large mixing bowl, combine the ground beef, ground pork (if using), cooked rice, diced onion, minced garlic, salt, black pepper, smoked paprika, and thyme. Mix until well combined.
Prepare the Sauce
- In a medium bowl, mix the tomato sauce, crushed tomatoes, broth, tomato paste, olive oil, sugar (if using), oregano, and salt. Stir until smooth.
Assemble the Cabbage Rolls
- Take one cabbage leaf and place about 2-3 tablespoons of filling at the base of the leaf.
- Fold the sides over the filling, then roll tightly from the bottom to the top, creating a neat roll. Repeat with the remaining leaves and filling.
Layer in the Crockpot
- Spread a thin layer of the tomato sauce mixture on the bottom of the crockpot.
- Place a layer of cabbage rolls seam-side down on top of the sauce. Add another layer of sauce, then more cabbage rolls. Repeat until all rolls are in the crockpot.
- Pour any remaining sauce over the top, ensuring the rolls are fully covered.
Slow Cook
- Cover the crockpot with the lid and cook on low for 6-7 hours or high for 3-4 hours.
- The cabbage rolls are done when the cabbage is tender, and the filling is cooked through.
Serve
- Carefully remove the rolls using tongs and place them on a serving dish.
- Garnish with chopped parsley and a dollop of sour cream, if desired. Serve hot!
Notes
Tips for the Perfect Crockpot Cabbage Rolls
- Use Fresh Cabbage: Choose a large, fresh cabbage with flexible leaves to make rolling easier.
- Pre-Cook the Rice: Ensure the rice is fully cooked before adding it to the filling for the best texture.
- Layer Properly: Always start with a layer of sauce at the bottom of the crockpot to prevent sticking.
Nutritional Information (Per Serving)
- Calories: 310
- Protein: 22g
- Fat: 15g
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 6g
Why You’ll Love This Recipe
1. Perfectly Tender
Slow cooking ensures the cabbage leaves become melt-in-your-mouth tender while the filling remains moist and flavorful.2. Nutritious and Balanced
Packed with protein, fiber, and vitamins, this dish is both hearty and healthy.3. Customizable
Easily adapt the filling to suit your preferences—try adding mushrooms, lentils, or even quinoa for a unique twist.Variations and Substitutions
- Vegan Option: Swap the meat for lentils, mushrooms, or crumbled tofu, and use vegetable broth for the sauce.
- Add Heat: Mix in red pepper flakes or diced jalapeños for a spicy kick.
- Alternative Grains: Substitute rice with quinoa, farro, or barley for a different texture.