Slow cooker cabbage rolls are moister and more flavorful than ones baked in the oven. Stuffed with beef and rice and simmered in a tomato sauce all day long, this comfort food makes enough to feed families.
Cabbage rolls, or stuffed cabbage, are one of my all time favorite foods. I love them so much that instead of the traditional ham sandwiches served at graduation open houses where I grew up, I served cabbage rolls. It was delicious.
This is my first attempt at making cabbage rolls myself and let me just say, they turned out fantastic! This is not exactly a quick recipe, but the end result was well worth the time and effort.
Cabbage rolls slow cooked in a slow cooker will be moister and more flavorful than ones that are baked in the oven.
When steaming the cabbage, you will see a point where the cabbage turns a bright green. The leaves are ready to peel off then. I got about 2-3 leaves off and then had to put the head back in to soften up the head more.
I had a hard time finding “converted rice.” Apparently converted rice takes longer to cook so it would make sense to use it in a slow cooked recipe. Uncle Ben’s is converted rice. It says it in very small print on the box. So that’s what I used.
The cabbage was really easy to roll up. Put about 1/3 cup of the meat mixture at the top a cabbage leaf.
Then roll down. Tuck in the ends. I cut off the thick rib from the leaves so it left a little split at the end. I just tucked it all in.
Lay the stuffed cabbage leaves in the crock of a 6 quart or larger slow cooker. I could not get 10 large leaves off the head of cabbage so I think I ended up with about 8 total rolls.
Pour on the tomato sauce and turn the slow cooker on low. I cooked mine on high because I have no patience. It worked great, but next time, definitely on low.
Slow Cooker Cabbage Rolls in Tomato Sauce
6 hrCook Time
6 hrTotal Time
- 1 head of cabbage
- 1/2 cup converted long grain rice (Uncle Ben's)
- 1 Tablespoon unsalted butter
- 1 onion, chopped fine
- 1 garlic clove, minced
- 1 lb. lean ground beef
- 1 large egg, well beaten
- 1 teaspoon dried rosemary
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (15 oz.) can diced Italian seasoned tomatoes
- 1 (15 oz) can crushed tomatoes
- 2 Tablespoon light brown sugar
- 2 Tablespoon lemon juice
- Fill a large pot three quarters full of water and lightly salt. Place the pan over high heat and bring the water to a brisk boil. Add the cabbage, cover the pot and cook until the outer layers of the cabbage peel off easily. Remove the tender leaves and pick out 10 of the largest leaves. Remove the thick ribs in the center of each leaf. Set aside.
- Fill a medium saucepan three quarters full of water and lightly salt. Place the pan over high heat and bring the water to a boil. Reduce the heat to medium and stir in the rice. Cook for 5 minutes then drain and rinse under cold water and drain well again. Set aside.
- Melt the butter in a skillet placed over medium heat. Stir in the onion and cook 5 minutes,
- stirring often, until the onion is soft. Stir in the garlic and cook for 1 minute longer. Remove from heat.
- Place the onion and garlic into a mixing bowl. Stir in the rice. Add the ground beef, egg, rosemary, salt and pepper and mix until well blended.
- Spread 1/3 cup of the filling into the center of each cabbage leaf. Fold the sides of the leaves over the filling and roll up the cabbage. Place the cabbage rolls, seam side down, into a 6 quart or larger slow cooker . Repeat untill all the cabbage leaves and meat mixture are used up.
- In a mixing bowl stir together the tomatoes with their juice, brown sugar and lemon juice. Pour
- the mixture over the cabbage in the slow cooker. Cover and cook on low 6 hours or until the
- cabbage is fork tender.
You may substitute any type of ground meat for the beef. You may also add
frozen corn and shredded cheese is you like. Just stir them into the meat mixture before filling