Slow Cooker Cabbage Rolls

Few comfort foods are as hearty and satisfying as a platter of stuffed cabbage rolls. Originating from Eastern European kitchens, these rolls combine tender cabbage leaves with a savory filling of meat, rice, and spices, all simmered in a rich tomato sauce. Traditionally, cabbage rolls are baked in the oven, but using a slow cooker makes the process easier and more hands-off, while still delivering that comforting homemade flavor.

Why Use a Slow Cooker?

The slow cooker allows the cabbage rolls to cook gently over several hours, ensuring the meat filling becomes tender and juicy while the cabbage leaves absorb all the flavors of the sauce. It also eliminates the need to watch over the dish, making it a perfect “set it and forget it” meal for busy days.

Ingredients

For the cabbage rolls:

• 1 large head of green cabbage

• 1 pound (450 g) ground beef (or a mix of beef and pork)

• 1 cup cooked rice (white or brown)

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 egg, lightly beaten

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon paprika

• 2 tablespoons fresh parsley, chopped

For the sauce:

• 1 can (28 oz) crushed tomatoes

• 2 tablespoons tomato paste

• 1 cup beef or chicken broth

• 2 tablespoons brown sugar (optional, balances acidity)

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• Salt and pepper to taste

Instructions

Step 1: Prepare the Cabbage

Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and place the whole cabbage into the boiling water for about 5–6 minutes. As the leaves soften, gently peel them off and set aside. You will need about 12 large leaves. If the leaves tear, don’t worry—you can patch them by overlapping pieces.

Step 2: Make the Filling

In a large mixing bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, paprika, and parsley. Mix until evenly blended but avoid over-mixing, as it can make the filling dense.

Step 3: Assemble the Rolls

Lay a cabbage leaf flat on a cutting board. Place about ¼ cup of filling near the stem end of the leaf. Fold the sides inward and roll tightly, like a burrito. Repeat with the remaining leaves and filling.

Step 4: Prepare the Sauce

In another bowl, whisk together crushed tomatoes, tomato paste, broth, brown sugar, Worcestershire sauce, oregano, basil, and a pinch of salt and pepper. Adjust seasoning to taste.

Step 5: Layer in the Slow Cooker

Spoon a thin layer of sauce into the bottom of the slow cooker. Arrange a single layer of cabbage rolls on top. Pour some sauce over the rolls, then continue layering rolls and sauce until everything is used. Finish with a generous amount of sauce on top.

Step 6: Cook

Cover the slow cooker and cook on low for 7–8 hours or high for 4–5 hours, until the cabbage is tender and the filling is cooked through.

Step 7: Serve

Carefully remove the cabbage rolls with a slotted spoon and serve hot with extra sauce spooned over the top. Garnish with fresh parsley or a dollop of sour cream if desired.

Tips for Success

• Meat Variations: Try ground turkey, chicken, or even lentils for a lighter or vegetarian version.

• Make Ahead: You can assemble the rolls a day in advance, refrigerate, and then place them in the slow cooker the next day.

• Freezer Friendly: Cooked cabbage rolls freeze beautifully. Store them in airtight containers with sauce for up to three months.

Serving Ideas

Slow cooker cabbage rolls pair wonderfully with creamy mashed potatoes, buttered egg noodles, or a simple side salad. Their rich tomato flavor also goes well with crusty bread, perfect for soaking up the sauce.