Slow Cooker Cabbage Rolls

How to make Slow Cooker Cabbage Rolls


– 1 head of cabbage

– 1 lbs ground meat

– 1 medium diced onion

– 3 cloves garlic

– 1 tsp sea salt

– 1 tsp black pepper

– 2 eggs

– 1 jar tomato sauce

– 1 cup uncooked rice

– 1/2 teaspoon paprika

– 1 teaspoon Worcestershire sauce


– Cut approx 1/4 inch off the bottom of the cabbage head and place the whole head in boiling water. Then boil about 2 minutes. Peel off the leaves as they soften. This goes pretty quick.

– Place remaining head back in the boiling water and repeat until you have at least 8 large cabbage leaves.

– (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)

– In a large bowl, combine the ground beef, ground pork, uncooked rice, 1/4 cup tomato sauce, garlic powder, pepper, salt, onion.

– Stir in egg and combine well.

– Whisk together tomato sauce, paprika and Worcestershire sauce in another bowl.

– Place 1/4 cup meat mixture in center of leaf and roll up like a burrito.

– Pour enough sauce to cover the bottom of your slow cooker.

– Place cabbage rolls seam side down in slow cooker, in two layers so they are touching but not over crowded either.

– Mix all sauce ingredients together and pour over rolls.

– Cook on high for four hours or low for 8 hours.

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