Best 6 Slow Cooked Cabbage Rolls Recipes

SLOW COOKER CABBAGE ROLLS MAKE AHEAD MEAL IDEA

Steps:

• 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.

SIMPLE CROCK POT CABBAGE ROLLS

Steps:

• In a large bowl, combine the ground beef, rice, beaten egg, finely chopped onion, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix until thoroughly blended.
• Remove leaves from the head of cabbage gently, taking care not to tear them. Scald the leaves in boiling salted water just long enough to wilt. Alternatively, place the whole head of cabbage in a microwave-safe dish with about 1/4 cup of water. Cook it on 100 percent power for about 12 to 15 minutes. The leaves should peel off easily.
• Place about 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends over meat, burrito-style; secure with wooden toothpicks.
• Place the cabbage rolls in the crock pot .
• In a bowl, combine the tomato soup, diced tomatoes, and cinnamon. Add salt and pepper to taste and pour the sauce over the cabbage rolls.
• Cover and cook on low for 7 to 9 hours. You can add the leftover cabbage leaves to the pot.

SLOW-COOKED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside., In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well. , Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired., Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired.

CABBAGE ROLLS II

Steps:

• Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
• In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
• In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
• Cover, and cook on Low 8 to 9 hours.

SLOW COOKER CABBAGE ROLL CASSEROLE

Steps:

• Spary crock pot with nonstick cooking spray.
• Crumble the raw ground turkey (or beef) and spread along bottom of crock pot.
• Add the onions, green pepper, garlic, salt, pepper, thyme and cabbage.
• Pour the diced tomatoes over top.
• Mix the sugar into the tomato sauce and pour over everything. If you like more sauce, add another 8-oz or 15-oz can of tomato sauce.
• Cover and cook on low for about 8 hours or on high for about 4 hours.
• When done, remove lid and stir to mix well.

SLOW COOKER CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until leaves fall off head.
• Set aside 12 large leaves for rolls; drain well (refrigerate remaining cabbage for another use).
• Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
• In large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix.
• Crumble beef over mixture and mix well.
• Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf.
• Fold in sides, beginning from the cut end.
• Roll up completely to enclose filling; secure with toothpicks, if desired.
• Place cabbage rolls in a 3 quart slow cooker.
• Pour V8 juice over rolls.
• Cover and cook on low for 6-7 hours or until filling reaches 160 degrees F.
• Just before serving, sprinkle with salt and cheese, if desired.