Slow Cooker Stuffed Cabbage Rolls

Slow-Cooker Stuffed Cabbage Rolls are filled with seasoned ground beef, and cooked rice, in a tangy and flavorful tomato sauce. Each one is wrapped in a slightly sweet cabbage leaf and then soaks up all the flavors in the crock pot all day. This traditional recipe is the definition of comfort food.

Crockpot Stuffed Cabbage Rolls

Being from Moldova I have my fair share of cabbage rolls, because there is no holiday here, or special occasion, without making some “Sarmale”. You see, cabbage rolls are very popular in Eastern Europe, especially in Poland, Romania, and Moldova.

There are a few differences from country to country, for example, the ones in Moldova are usually small in size. The tinier you can make them, the more praise you get. Since it’s a long, and thorough process. Also, the ones from Moldova, have more rice to meat ratio, and the vegetarian option is just as popular.

The stuffed cabbage rolls that I have made using this recipe, are the ones you will find in Romania and Poland. They are larger, easier to roll, and not as time-consuming. Filled with seasoned ground beef, and cooked rice, heavier on the meat this time. Each one is wrapped in a slightly sweet cabbage leaf and that soaks up all the tomato sauce flavors in the crock pot all day.

Also, Moldavian and Romanian rolls, sometimes are made with pickled cabbage/sour cabbage or with grape leaves. But ONLY the Moldavian version is NOT cooked in a copious amount of tomato sauce. Mostly, they are just slowly roasted in a Dutch oven with some water. Later served with sour cream for dipping.

As someone who had an incredible amount of cabbage rolls, I can tell you that these are great. And here is why you will love them:

• Very easy to make, larger saved time and effort.
• Filling on their own, as they are a mix of vegetables, protein, and starch.
• Cooking them in the slow cooker requires little prep and you don’t have to check on them often. Also, this lets you use your oven for other recipes.

Follow us on Pinterest for more delicious recipes!

What do you need to make crockpot stuffed cabbage rolls?

Cabbage:

• Head of cabbage – for this recipe I use green cabbage because it is pliable enough and after slow cooking the rolls are tender.

Filling:

• Cooked rice – I made the recipe with cooked white rice, and this is a great way to use some leftover rice. Brown rice works great as well.
• Meat: cabbage rolls are traditionally made with ground pork, or with a mixture of ground pork and beef, however, I prefer mine with ground beef.
• Aromatics and seasonings: To make the filling stand out I use a combination of fresh minced garlic, onion powder, paprika, Italian herbs, and Worcestershire sauce.
• Fresh herbs: Adding a good amount of freshly chopped parsley adds some freshness and extra flavor to the filling.
• Egg: I add one egg to bind all the ingredients together.

Sauce:

I am proud of the sweet and tangy tomato-based sauce I have specifically developed for this recipe. Made with a combination of crushed tomatoes, tomato paste, tomato sauce, fresh onion, and garlic, to add a savory layer.

To season the sauce I used salt, ground black pepper, and added some brown sugar. A little goes a long way, and a teaspoon of sugar will balance the acidity of the tomatoes, highlighting their natural sweetness.

A bit of Worcestershire sauce for an unami flavor, that goes very well when combined with the meat from this recipe. Also, a bit of wine vinegar, which is known for its delicious and distinctive tangy flavor, and the ability to tenderize the meat.

Can’t make my tomato sauce without some dried Italian herbs, that includes dried basil, dried oregano, dried rosemary, dried thyme, and dried marjoram.

How to make crockpot stuffed cabbage rolls?

• Blanching the cabbage: To begin, place the cabbage head in a pot of boiling water on medium heat and boil for 5-8 minutes to make the leaves easy to roll.
• Make the filling: Then, mix ground beef, cooked rice, garlic, onion powder, paprika, Italian herbs, parsley, egg, salt, and pepper in a large bowl.
• Mix the sauce: After, make the sauce in a small bowl by combining chopped onion, garlic powder, tomatoes, tomato sauce and paste, brown sugar, red wine vinegar, Worcestershire sauce, and dried Italian herbs. 
• Make the rolls: Then, make your rolls by filling each cabbage leaf with half the ground beef meat mixture. Seal both ends and set them aside. Continue with the remaining leaves.
• Slow cook: Spray the crock pot with cooking spray and layer three cabbage leaves on the bottom. Pour half of the tomato sauce on top. Arrange the prepared cabbage rolls in the crock pot and top with the remaining sauce. Cover and cook on high for four hours or eight hours on low. 

Expert tip

Don’t learn this the hard way, let someone else’s experience guide you and save you time. Do NOT try to roll the fresh cabbage leaves, they will snap and tear.

It is important to either boil or microwave the cabbage leaves first. I prefer the boiling method I have described in the recipe, but if you are short on time, try the microwave method.

Place the cabbage in a microwave-safe dish, and microwave on high for about 12-14 minutes. Check if the outer layer of leaves is pliable and once the cabbage is cool enough to handle, peel them off. Microwave the cabbage again for 3 minutes, remove the pliable leaves again, and repeat.

Another way to soften the cabbage leaves is by freezing it. For this method, you have to plan ahead of time, wrap the cabbage in plastic wrap, and freeze it for a couple of days.

Remove from the freezer, place it on a plate, and let it thaw at room temperature. Once it has thawed out, the leaves should be softened and easy to peel.

What do you serve with cabbage rolls?

• A light and refreshing salad like this creamy cucumber salad 
• Freshly baked bread or dinner rolls are perfect to soak all that homemade tomato sauce
• Serve the slow cooker stuffed cabbage rolls over mashed potatoes
• I also enjoy these with either roasted vegetables, or pickled vegetables on the side.

Frequently asked questions

What kind of rice is best for cabbage rolls?

I used cooked white rice for our slow-cooker cabbage rolls, usually, regular, long grain or short-grain white rice is the best. Brown rice works well too. Some recipes call for uncooked rice, but I like to use cooked rice to make sure it gets done all the way. You can also try using jasmine, basmati, or black rice in your slow-cooker cabbage rolls. Minute Rice is a great choice for using uncooked rice.

What is the best cabbage to use?

Green cabbage is best for this recipe. However, you can use whatever you have. As long as you use fresh cabbage, you can make it with whatever type of cabbage you like. Although there are over 400 types of cabbage, the main ones are green, red, napa, savoy, and black cabbage. You will need about eight outer leaves from a head of cabbage for this crock pot cabbage roll recipe.

Can I use lean ground beef?

I recommend lean ground beef (80/20) but you can use whatever you like to cook with. Just remember, the higher the amount of fat, the more grease you will end up with and you do not want your cooked cabbage rolls swimming in oil. You may want to use 90/10 ground sirloin for the least amount of grease and saturated fats.

Why are my cabbage rolls tough?

Unfortunately, this is if you didn’t soften the cabbage leaves, either by boiling, microwaving, or freezing the head of the cabbage. This will also make rolling the leaves harder, and the rolls may fall apart. To fix this issue, just cook the cabbage rolls a little longer until the cabbage is tender.

Store:

• Store: You can store leftovers in an airtight container for 3-4 days in the fridge.
• Freeze: Wrap in plastic wrap and place the cabbage rolls in a freezer bag to freeze for up to three months.
• Thaw: Thaw your frozen leftover cabbage rolls in the refrigerator overnight before serving.

More recipes with cabbage:

Recipe tips:

• Cook the whole head of cabbage just until the leaves fall off. There is no need to cook it for longer. 
• If you decide to use sour cabbage for this recipe, you do NOT have to boil it. But since it’s pretty salty, you need to soak it in water for 1-2 hours before you peel and use the leaves.
• Cook the recipe either on High for 4 hours or on Low for 8 hours.