Slow Cooker Stuffed Cabbage Rolls

Being from Moldova, I have had my fair share of cabbage rolls because there is no holiday or special occasion here without making some “Sarmale.” My slow-cooker stuffed cabbage rolls are filled with seasoned ground beef and rice, slowly cooked in a tangy and flavorful tomato sauce. This traditional recipe is the definition of comfort food.

The stuffed cabbage rolls 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. They are filled with seasoned ground beef and cooked rice. Each is wrapped in a slightly sweet cabbage leaf and cooked in tomato sauce in the crock pot all day.

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 smaller 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 a higher rice-to-meat ratio, and the vegetarian option is just as popular.

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

Why you will love this recipe

• Very easy to make, larger rolls save time and effort.
• Hearty 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. This lets you use your oven for other recipes.

What you will need

Cabbage:

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

Filling:

• Cooked rice – I made the recipe with cooked white rice, a great way to use leftover rice. Brown rice also works excellently.
• Meat: Cabbage rolls are traditionally made with ground pork or a mixture of ground pork and beef; however, I prefer mine with ground beef. I recommend lean ground beef (80/20); remember, the higher the amount of fat, the more grease you will end up with that needs to be discarded; otherwise, the cabbage rolls will be swimming in oil.
• Aromatics and seasonings: To make the filling stand out, I combine fresh minced garlic, onion powder, paprika, Italian herbs, and Worcestershire sauce.
• Fresh herbs: Adding a good amount of freshly chopped parsley adds 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 developed for this recipe. It’s made with crushed tomatoes, tomato paste, tomato sauce, fresh onion, and garlic to add a savory layer.

I season the sauce with salt, ground black pepper, and brown sugar. A little goes a long way, and a teaspoon of sugar balances the tomatoes’ acidity, highlighting their natural sweetness.

A bit of Worcestershire sauce for an umami flavor that goes very well with the meat from this recipe. Also, some wine vinegar is known for its delicious and distinctive tangy flavor and ability to tenderize the meat. I can’t make my tomato sauce without dried Italian herbs, including basil, oregano, rosemary, thyme, and marjoram.

How to make

Blanching the cabbage: I place the cabbage head in a pot of boiling water on medium heat and simmer it for 5-8 minutes to make the leaves easy to roll.

The filling: I mix ground beef, cooked rice, garlic, onion powder, paprika, Italian herbs, parsley, egg, salt, and pepper in a large bowl.

Mix the sauce: I 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. 

Roll: I fill each cabbage leaf with the ground beef meat mixture, seal both ends and set them aside. I then continue with the remaining leaves.

Slow cook: I spray the crock pot with cooking spray and layer three cabbage leaves on the bottom. I 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

Prepping the cabbage for cabbage rolls

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, as they will snap and tear. First, either boil or microwave the cabbage leaves. I prefer the boiling method described in the recipe, but try the microwave method if you are short on time.

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. Once the cabbage is cool enough to handle, peel it off. Microwave the cabbage for 3 minutes, remove the pliable leaves, and repeat.

Another way to soften the cabbage leaves is to freeze them. For this method, you have to plan, 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, the leaves should be softened and easy to peel.

More tips to consider:

• Cook the whole head of cabbage just until the leaves fall off. There is no need to cook it for longer. 
• If you use sour cabbage for this recipe, you do NOT have to boil it. But since it’s pretty salty, soak it in water for 1-2 hours before peeling and using the leaves.
• Always use cooked rice; raw rice will produce bland and dry rolls.
• Cook the recipe on High for 4 hours or Low for 8 hours.

Recipe variations:

• Different meat: Try using ground turkey, chicken, ground pork, or even spicy ground sausage. 
• Leaves: Experiment with pickled cabbage leaves or grape leaves.
• Add cheese: Everything tastes better with cheese. Add some shredded mozzarella or parmesan cheese to the filling.
• Spicy: Add red pepper flakes or cayenne pepper for spicy cabbage rolls. 
• Bacon: Bacon bits are popular in the Romanian and Moldavian versions, so feel free to add some.
• Vegetarian: Use rice and veggies for a vegetarian option.
• Rice substitutions: Use quinoa, amaranth, or buckwheat instead.

Serving suggestions:

Traditionally, these are served with sour cream and sometimes with polenta on the side. A light, refreshing salad like this creamy cucumber salad will go well with the meaty rolls.

Freshly baked bread or dinner rolls are perfect for soaking all that homemade tomato sauce. I also enjoy these over mashed potatoes with roasted or pickled vegetables on the side.

How to store:

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

Frequently asked questions

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