These stuffed cabbage rolls are a cozy and comforting meal, filled with tasty rice and ground meat, all simmered in a savory tomato sauce. They’re easy to make in a slow cooker, which means less stress for you!
Whenever I make these, they disappear fast! It’s like cabbage magic—everyone wants a second helping. I love serving them with some crusty bread to soak up that delicious sauce.
Key Ingredients & Substitutions
Cabbage: Green cabbage is the star here because it’s sturdy enough to hold the filling. If you’re feeling adventurous, you can also try Savoy cabbage for a milder flavor or Napa cabbage for softer leaves.
Ground meat: I love a mix of beef and pork for extra flavor. However, turkey or chicken can be a leaner option. If you’re vegetarian, consider crumbled firm tofu or a mix of beans and lentils as a protein-packed substitute.
Rice: Cooked rice is essential for the filling. Brown rice or quinoa makes a nutritious swap. If you need a gluten-free option, ensure your Worcestershire sauce is gluten-free as well.
Onion and Garlic: Fresh is best, but if you’re in a pinch, dried onion and garlic powders work well; just use less. I often sauté them lightly first to enhance their flavor before mixing into the filling.
Herbs & Seasonings: Fresh parsley adds brightness, but dried can also do the trick. For some zing, throw in a pinch of red pepper flakes or swap out paprika for smoked paprika if you like a smoky flavor.
How Do I Prepare Cabbage Leaves Without Tears?
Preparing the cabbage leaves can be tricky but don’t worry, I’ve got tips! Blanching is the method used here; it makes the leaves pliable for rolling. Here’s how to do it:
- Start by boiling a large pot of salted water. Remove the cabbage core with care.
- Place the whole head into the boiling water for 2-3 minutes. This softens the leaves.
- Once tender, carefully peel off the leaves and let them cool on a plate or towel.
- Try using a knife to shave the thick vein on the base of each leaf to help with rolling.
With this method, you’ll have nicely rolled cabbage without having to wrestle with the leaves! Enjoy your cooking!
Best Slow Cooker Stuffed Cabbage Rolls
Ingredients You’ll Need:
For the Cabbage Rolls:
- 1 large head of green cabbage
- 1 lb ground beef (or a mix of ground beef and pork)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
For the Sauce:
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes (with juices)
- 2 tsp Worcestershire sauce
- 1 tsp paprika
- 1/2 tsp Italian seasoning
For Garnish (optional):
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious meal will take about 30 minutes to prepare, and then you can let the slow cooker do its magic for 6-8 hours on low (or 4 hours on high). Perfect for busy days when you want a hearty, home-cooked meal waiting for you!
Step-by-Step Instructions:
1. Preparing the Cabbage:
Start by bringing a large pot of water to a boil. While waiting, carefully remove the core from the cabbage. Once the water is boiling, gently place the whole cabbage head into the pot. Blanch it for about 2-3 minutes, or until the leaves are tender but still hold together. Remove the cabbage leaves carefully and let them cool. You’ll need around 12-15 large leaves for stuffing.
2. Making the Filling:
In a large mixing bowl, combine the ground beef, cooked rice, finely chopped onion, minced garlic, egg, salt, black pepper, and parsley. Use your hands or a spoon to mix everything together until well combined and the mixture is evenly mixed.
3. Stuffing the Cabbage Rolls:
Take a cabbage leaf and place about 2-3 tablespoons of the meat mixture at the base of the leaf. Be careful not to overfill! Fold the sides over the filling, then roll it up tightly from the base to the top, like wrapping a present. Continue this process until you have used all the filling and have a nice pile of stuffed rolls.
4. Preparing the Sauce:
In another bowl, mix together the tomato sauce, diced tomatoes (and their juices), Worcestershire sauce, paprika, and Italian seasoning. This sauce will give your cabbage rolls a tasty and tangy flavor.
5. Layering in the Slow Cooker:
Start by spreading a small amount of sauce on the bottom of the slow cooker. Next, place a single layer of stuffed cabbage rolls, seam side down. Continue layering the rolls and sauce alternatively until you’ve used all the rolls and sauce. Make sure everything is well covered in sauce.
6. Cooking:
Cover the slow cooker with its lid and cook the cabbage rolls on low for 6-8 hours, or on high for about 4 hours. The cabbage should be tender, and the meat should be cooked through and flavorful.
7. Serving:
Once they’re ready, carefully remove the cabbage rolls from the slow cooker. Serve them hot, and if you like, sprinkle some fresh parsley on top. They go wonderfully with mashed potatoes or your favorite side dish. Enjoy the comfort of your Slow Cooker Stuffed Cabbage Rolls!
Can I Use Different Types of Meat?
Absolutely! You can use ground turkey, chicken, or even a vegetarian protein like lentils or mushrooms. Just ensure that any meat you choose is cooked through when you are finished. If using a meat alternative, be mindful of any additional seasonings you may need to enhance the flavor.
What If I Don’t Have Tomato Sauce?
No worries! You can substitute tomato sauce with crushed tomatoes or tomato puree. For extra flavor, consider adding a pinch of sugar to balance the acidity. Alternatively, using a jar of marinara sauce can work great too!
Can I Prepare the Rolls in Advance?
Yes, you can! Prepare the cabbage rolls and layer them in the slow cooker without the sauce. Cover tightly and store in the refrigerator for up to 24 hours before cooking. Just add the sauce when you’re ready to cook. This is a great time-saver for busy days!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze them for longer storage. Just ensure they are fully cooled before transferring to a freezer-safe container. Thaw in the fridge overnight before reheating.
