Prep Time: 15 mins | Cook Time: 4 hrs | Total Time: 4 hrs 15 mins | Servings: 4 people
These are the best cabbage rolls! I love making this recipe. It is super simple and guarantees the best results! If you ever feel intimidated and scared of cabbage, this recipe will surely make you love cabbage! These delicious slow-cooker cabbage rolls are no doubt a great addition to your meal plan!
Ingredients
1 pound ground meat
1 head of cabbage
1 medium diced onion
3 cloves garlic
1 jar tomato sauce
2 eggs
1 c. uncooked rice
1 tsp Worcestershire sauce
1/2 tsp paprika
1 teaspoon sea salt
1 teaspoon black pepper
How to make Slow Cooker Cabbage Rolls
Step 1: Slice about 1/4-inch off the bottom of the cabbage head, In boiling water, place the whole cabbage head and boil for approximately 2 minutes. As the cabbage softens, peel off the leaves.
Step 2: In the boiling water, place the rest of the head back and do the same until you have 8 large cabbage leaves. Or skip the boiling part and just freeze the cabbage. Then, thaw. Note that you just need the leaves to soften enough to roll.
Step 3: Place the ground beef, ground pork, uncooked rice, 1/4 c tomato sauce, garlic powder, pepper, salt, and onion in a large bowl. Mix well until combined. Then, whisk in the eggs.
Step 4: In a different bowl, mix the tomato sauce, paprika, and Worcestershire sauce.
Step 5: In the center of a leaf, place 1/4 c of the meat mixture and roll the leaves up like a burrito.
Step 6: Into the slow cooker, pour enough sauce to cover the bottom. Over the sauce, place the cabbage rolls in two layers, seam-side down. Make sure they are not touching and the slow cooker is not crowded.
Step 7: Whisk the sauce ingredients and pour this over the rolls.
Step 8: Set to cook for 4 hours on high or 8 hours on low.
Ingredients
- 1 pound ground meat
- 1 head of cabbage
- 1 medium diced onion
- 3 cloves garlic
- 1 jar tomato sauce
- 2 eggs
- 1 c. uncooked rice
- 1 tsp Worcestershire sauce
- 1/2 tsp paprika
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Instructions
Step 1: Slice about 1/4-inch off the bottom of the cabbage head, In boiling water, place the whole cabbage head and boil for approximately 2 minutes. As the cabbage softens, peel off the leaves.
Step 2: In the boiling water, place the rest of the head back and do the same until you have 8 large cabbage leaves. Or skip the boiling part and just freeze the cabbage. Then, thaw. Note that you just need the leaves to soften enough to roll.
Step 3: Place the ground beef, ground pork, uncooked rice, 1/4 c tomato sauce, garlic powder, pepper, salt, and onion in a large bowl. Mix well until combined. Then, whisk in the eggs.
Step 4: In a different bowl, mix the tomato sauce, paprika, and Worcestershire sauce.
Step 5: In the center of a leaf, place 1/4 c of the meat mixture and roll the leaves up like a burrito.
Step 6: Into the slow cooker, pour enough sauce to cover the bottom. Over the sauce, place the cabbage rolls in two layers, seam-side down. Make sure they are not touching and the slow cooker is not crowded.
Step 7: Whisk the sauce ingredients and pour this over the rolls.
Step 8: Set to cook for 4 hours on high or 8 hours on low.
