Slow Cooker Stuffed Cabbage Rolls

Catalina Castravet
By Catalina Castravet
5 from 9 reviews

Beef Cabbage Recipes Main Dishes Recipes Slow Cooker St. Patrick's Day

Cook time Cook time: 8 hours

Last updated on June 18th, 2021 at 09:11 pm

Slow Cooker Stuffed Cabbage Rolls are a household classic favorite, hearty and filling! Full of flavor and easily made in the crockpot.

The cabbage is a versatile vegetable that has unexpected health benefits. Enjoy it in this dish as well as in other recipes like the Bacon Fried Cabbage, Slow Cooker Beer Ribs Tacos, and Baja Fish Tacos!


Crockpot Stuffed Cabbage Rolls

Slow Cooker Stuffed Cabbage Rolls have a nice, balanced flavor with the individual rolls creating a nice presentation. As you cut through the leaves, the juicy and meaty filling emerges. Every bite is simply satisfying!

In this dish, the pliable leaves wrap around the beef-and-rice filling and sauce covers everything. The crockpot does make a good choice in preparing this as it will make the meat tender and juicy through hours of cooking.

For this recipe, we are using the green variant of the veggie. But as a versatile veggie overall, even the red ones make pretty pieces without discernible taste difference.

Aside from being versatile, this green leafy veggie is quite impressive in the health department. It is anti-inflammatory and has high levels of vitamins K and C.

This simply adds to the many reasons why this dish makes for a great dinner option for the family. Try this recipe and prepare for compliments to pour in!

How do you make Slow Cooker Stuffed Cabbage Rolls:

  • Prepare the leaves: Take out the core of the cabbage head, then, put it in boiling water for a few minutes until some of the leaves start to peel away. Once softened, each leaf must be pliable enough for rolling later. Cut off the thick part if needed so that you can flatten the leaf on a surface.
  • Prepare the filling: Combine the filling ingredients in one bowl.
  • Make the sauce: Combine the sauce ingredients in another bowl.
  • Assemble: Put the filling inside a leaf and roll. Make sure to seal both ends so that the filling stays intact inside. Repeat until you prepare enough rolls.
  • Cook: Put some leaves at the bottom of the crockpot. Pour some of the sauce and place the individual pieces in. Then, pour the remaining sauce over everything. Set the crockpot to either 4 hours on high or 8 on low.
  • Serve: Let it cool for a few minutes before serving.

How do you fold a cabbage roll?

Do so as you would to a burrito. Just make sure that you seal the ends and place them in the pot with the seam facing the bottom. If needed, you can secure each piece with a toothpick.

How to Store Slow Cooker Stuffed Cabbage Rolls

  • Refrigerate: You can refrigerate this dish in airtight containers for up to 3 or 4 days.
  • Freeze: You can freeze each roll first for 30 minutes, then, once frozen, transfer into freezer bags where they can last for up to 3 months. Reheat with a fresh batch of sauce.

How do you reheat it?

Follow these steps:

  • If frozen, thaw first overnight inside the fridge.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Place the stuffed pieces in a lightly greased casserole dish and pour the sauce on it.
  • Bake in the oven for about 30 minutes or more until heated through.

Recipe Tips

  • If you are planning to freeze this dish for later, you may do so while it is still raw. Freezing can sometimes alter the taste and texture.
  • To prepare the leaves, you may opt to use the microwave instead of boiling water. Or, freeze the head, then, thaw. Upon thawing, the leaves turn pliable.
  • If you have leftover leaves, like the ones that are too small to be used to wrap the filling with, use it in other recipes like a salad or soup.
photo of slow cooker stuffed cabbage rolls with mashed potatoes

Slow Cooker Stuffed Cabbage Rolls

Slow Cooker Stuffed Cabbage Rolls are a household classic favorite, hearty and filling! Full of flavor and easily made in the crockpot.
5 from 9 votes
Save Print Pin Rate
Prep Time: 30 minutes
Cook Time: 8 hours
Total Time: 8 hours 30 minutes
Servings: 6 servings
Calories: 377kcal
Author: Catalina Castravet


Tomato Sauce:

  • 1/2 onion (finely chopped)
  • 4 cloves (garlic minced)
  • 28 ounce can crushed tomatoes (do not drain)
  • 15 ounce can tomato sauce
  • 2 tablespoons tomato paste
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 2 tablespoons brown sugar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried Italian herbs

Cabbage Rolls:

  • 1 head cabbage
  • 1 pound ground beef
  • 1 cup cooked rice
  • 1 tablespoon onion powder
  • 4 cloves garlic (minced)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 teaspoon dried Italian herbs
  • 1/4 cup fresh parsley leaves (chopped)
  • 1 egg


Prepare the leaves:

  • Bring a large pot of water to boiling.
  • Take out the core of the cabbage head, then, submerge the cabbage in the boiling water for a few minutes until some of the leaves start to peel away and the leaves begin to soften, in a way that each leaf must be pliable enough for rolling later.
  • Remove from water and cut off the thick part of the leaves to flatten it.

Prepare the filling:

  • Combine the "Cabbage Rolls" ingredients, except the cabbage, in a large bowl.

Make the sauce:

  • Spray the slow cooker with cooking spray.
  • Layer 3 cabbage leaves on the bottom of the slow cooker.
  • Add the sauce ingredients to a bowl, stir to combine and transfer HALF to the slow cooker.


  • Add about 2-3 tablespoons of filling inside a cabbage leaf and roll. Make sure to seal both ends. Repeat with the remaining leaves. Set aside.
  • Layer the cabbage rolls in the slow cooker, and pour the remaining sauce on top.
  • Cook on high for 4 hours or low for 8 hours.


Calories: 377kcal | Carbohydrates: 39g | Protein: 20g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 1318mg | Potassium: 1249mg | Fiber: 9g | Sugar: 19g | Vitamin A: 1235IU | Vitamin C: 79mg | Calcium: 167mg | Iron: 6mg
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Hi. If I had more ingredients, could I layer this 5 or 6 layers deep?


Hi, Yes you could!


Heather Mack

Just like my mom used to make! To really replicate hers, I also added a layer of rinsed sauerkraut and tucked in some slices of kielbasa.


Thank you!


Sherry Goodman

How many rolls does this make?



Just to confirm, does the meat go in the filling raw or does it need to be cooked first?


hi, the meat is raw.


Kerri S

Made this today for St. Paddy’s.. it was PERFECT! My Mammaw used to make something cabbage rolls, and I’ve been on the hunt for her receipt. After a total failed cabbage lasagna recipe years ago, I’ve been apprehensive to try again. I’m so glad I tried this recipe. It tastes just like what I remember from childhood. Boiling the cabbage made all the difference.. DONT skip that step! I was apprehensive about putting raw ground meat in the slow cooker, but it was perfect. It is saucy, so I recommend serving with mashed cauliflower or potatoes. I had some cabbage leftover and sautéed it with butter. So tasty! Thank you for this recipe! It’s going in the rotation!



I made these yesterday, and they were delicious. Re: the nutritional info, how many cabbage rolls are in an individual serving (needed for counting calories)? Thanks.


Cindy Tufford

Made these cabbage rolls for the first time today, they turned out delicious! My company raved about them!


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