Prep time: 30 mins | Cook time: 8 hrs | Total time: 8 hrs 30 mins | Serves: 6
I love slow cooker recipes just like these Stuffed Cabbage Rolls. Hearty, filling, and a breeze to throw together plus this is packed with so much flavour!
Ingredients
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Tomato Sauce:
1/2 onion (finely chopped)
4 cloves (garlic minced)
28 oz. can crushed tomatoes (do not drain)
15 oz. can tomato sauce
2 tbsp tomato paste
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
2 tbsp brown sugar
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 tsp dried Italian herbs
Cabbage Rolls:
1 head cabbage
1 lb ground beef
1 c. cooked rice
1 tbsp onion powder
4 cloves garlic (minced)
1 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
1 tbsp Worcestershire sauce
1 tsp paprika
1 tsp dried Italian herbs
1/4 c. fresh parsley leaves (chopped)
1 Egg
How to make Slow Cooker Stuffed Cabbage Rolls
Leaves:
Step 1: Pour water into a large pot and bring it to a boil.
Step 2: Remove the core of the cabbage head, then place the cabbage in the boiling water for a couple of minutes until some of the leaves begin to peel away and soften.
Step 3: Take the cabbage out of the water. Remove the thick part of the leaves and flatten.
Filling:
Step 1: In a large bowl, combine the cabbage rolls ingredients except for the cabbage.
Sauce:
Step 1: With cooking spray, grease a slow cooker.
Step 2: On the bottom of the prepared slow cooker, layer 3 cabbage leaves.
Step 3: To a bowl, combine the sauce ingredients. Pour half of the sauce into the slow cooker.
To Assemble:
Step 1: Inside the cabbage leaf, add about 2 to 3 tbsp of the filling. Roll the leaf, making sure to seal each end. Do the same process for the rest of the leaves. Set aside.
Step 2: In the slow cooker, layer the cabbage rolls, then pour in the rest of the sauce over.
Step 3: Set on high and cook for 4 hours. Or 8 hours on low.
Nutrition Facts:
Calories: 377 | Carbohydrates: 39 | Protein: 20 | Fat: 17 | Saturated Fat: 6 | Cholesterol: 81 | Sodium: 1318 | Potassium: 1249 | Fiber: 9 | Sugar: 19 | Vitamin A: 1235 | Vitamin C: 79 | Calcium: 167 | Iron: 6
Ingredients
- Tomato Sauce:
- 1/2 onion (finely chopped)
- 4 cloves (garlic minced)
- 28 oz. can crushed tomatoes (do not drain)
- 15 oz. can tomato sauce
- 2 tbsp tomato paste
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 2 tbsp brown sugar
- 1 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp dried Italian herbs
- Cabbage Rolls:
- 1 head cabbage
- 1 lb ground beef
- 1 c. cooked rice
- 1 tbsp onion powder
- 4 cloves garlic (minced)
- 1 tsp salt (or to taste)
- 1/2 tsp pepper (or to taste)
- 1 tbsp Worcestershire sauce
- 1 tsp paprika
- 1 tsp dried Italian herbs
- 1/4 c. fresh parsley leaves (chopped)
- 1 Egg
Instructions
Leaves:
Step 1: Pour water into a large pot and bring it to a boil.
Step 2: Remove the core of the cabbage head, then place the cabbage in the boiling water for a couple of minutes until some of the leaves begin to peel away and soften.
Step 3: Take the cabbage out of the water. Remove the thick part of the leaves and flatten.
Filling:
Step 1: In a large bowl, combine the cabbage rolls ingredients except for the cabbage.
Sauce:
Step 1: With cooking spray, grease a slow cooker.
Step 2: On the bottom of the prepared slow cooker, layer 3 cabbage leaves.
Step 3: To a bowl, combine the sauce ingredients. Pour half of the sauce into the slow cooker.
To Assemble:
Step 1: Inside the cabbage leaf, add about 2 to 3 tbsp of the filling. Roll the leaf, making sure to seal each end. Do the same process for the rest of the leaves. Set aside.
Step 2: In the slow cooker, layer the cabbage rolls, then pour in the rest of the sauce over.
Step 3: Set on high and cook for 4 hours. Or 8 hours on low.
