Slow Cooker Cabbage Rolls take a classic comfort dish and make it even better. You get to come home to a delicious, nutritious dinner without having to cook. These stuffed cabbage rolls are hearty and filling and always a hit!
About Cabbage Rolls
Homey, humble cabbage rolls are one of those classic, big batch dishes. Big batch because, well, cabbages are big.
Stuffed cabbage dishes are featured in the cuisines of many cultures, but in particular Eastern Europe.
The cabbage rolls that most Canadians are familiar with are of Ukrainian origin. They're usually a filling of ground meat and rice, rolled up in cabbage leaves. Then you top them with tomato sauce and bake. Cabbage rolls are a delicious staple in many generations of Canadian homes.
Classic Cabbage Rolls
Cabbage roll recipes vary greatly, and many Moms and Grandmas have their own cherished recipe versions. Some recipes use bacon, ground pork, or turkey. Some versions have different vegetables and sauces.
This recipe is as basic as you can get, but it's still delicious. You can roll these up on a Sunday, and on Monday morning, plug in the slow cooker for a hearty and satisfying dinner when you get home.
Here's What you Need to Make This Recipe
You don't need a lot of ingredients to make slow cooker cabbage rolls! Here they are:
For the Rolls:
- Cabbage, of course. You can use regular green cabbage, savoy cabbage, napa, or even red cabbage. Learn about the differences: 4 Types of Cabbages.
- Ground beef or pork, or a mixture of both. Because you won't be able to drain the fat from this recipe, lean ground meats are the ideal choice.
- Rice. Long white rice such as basmati is traditional, but you can use brown rice, barley, or really any grain if you want to experiment.
- Egg: a beaten egg helps to bind the meat without overworking it.
- Onion: I'm using a medium onion, which is about one cup diced.
- Garlic: Buying jars of fresh pre-minced garlic is a huge time-saver and just as good as fresh.
- Herbs: I used dried oregano and thyme for this recipe. If you want to substitute fresh herbs for the dried ones, use one tablespoon fresh for every teaspoon of dried herbs.
For the Sauce:
- Tomato Juice: Many recipes use canned tomato soup, but I prefer to limit the amount of sodium, sugar and other ingredients. Tomato juice also has a brighter, fresher flavour.
- Tomato paste: Tomato paste thickens the sauce and adds body and flavour
- Worcestershire sauce: I use a gluten-free Worcestershire sauce, but if gluten isn't an issue, use your favourite brand. Just don't leave it out.
- Brown sugar: Even though I do like to limit the sugar, a touch of sugar balances the acidity of the tomato sauce.
How To Make It, Step by Step
- Combine the filling ingredients in a bowl
- Mix well
- Spoon filling into the center of each cabbage leaf
- Roll the leaves around the filling
- Fold the ends inside before wrapping the cabbage rolls completely.
- Mix together the sauce ingredients and add a layer of sauce, along with any extra cabbage, to the slow cooker.
- Place cabbage rolls, seam side down in a single layer.
- Cover the rolls with the remaining sauce.
Tip: How To Soften The Cabbage Leaves
In order to make cabbage rolls, the cabbage leaves must be softened. It may seem daunting, but there are three easy ways to do it.
1.Freeze
If you simply freeze the whole cabbage, then allow it to thaw, the leaves will be perfectly softened. This is because of moisture released during thawing. This method is fuss-free. However, it requires planning for freezing and thawing time. If you know you will make cabbage rolls this week, put your cabbage in the freezer as soon as you bring it home from the store or market.
2.Blanche
Blanching the cabbage in boiling water is the traditional method. It's also the most tedious and can be hazardous. You'll need a large pot to boil the cabbage. Use tongs to remove the outer leaves as they soften, which means tending the pot while each layer of leaves softens. There is a risk of getting splashed with boiling water, so make sure those tongs are long ones. Keep a colander suspended over a bowl, next to the stove.
You can also peel the leaves from the cabbage before blanching them. This is less tedious and less messy, but more time-consuming. If you do it this way, blanche the leaves in batches for three minutes.
3.Microwave
Using the microwave eliminates the tedium and does a good job of softening the cabbage leaves. For this method, you are basically steaming the cabbage. Place the cabbage in a large bowl with a few inches of water. Microwave on high for ten minutes. Turn, using forks or tongs, then microwave for another ten minutes. Once the cabbage is cool enough to handle, the leaves will be soft and easy to remove.
Recipe Tips
- If your slow cooker is not large enough to cook the cabbage rolls in a single layer, use cabbage leaves to separate the layers.
- You don't need to remove the core from the cabbage before microwaving. However, if you do remove the core, it will speed up the microwave time. You will need a sharp knife and a stable surface.
- If you love cabbage and have extra, you can wrap the filling in two leaves for each roll, making a double layer of cabbage.
Can You Freeze Cabbage Rolls?
Cabbage rolls are perfect for the freezer, but you should freeze them uncooked because they won't hold their shape or texture if you freeze them after cooking. To freeze them, after filling the rolls, place them on a parchment-lined or lightly oiled baking sheet in a single layer. Place in the freezer for about an hour or until they are firm. Then pack the rolls in freezer bags or air-tight freezer-safe containers.
When you want to cook them, defrost them in the fridge, prepare your sauce, and cook as per the instructions.
A couple of things to keep in mind if you want to freeze uncooked slow cooker cabbage rolls:
- If the ground meat you are using was previously frozen, it can't be frozen again after thawing, so only freeze the cabbage rolls if you are using fresh, not previously frozen meat.
- Don't use the freezer method to soften the cabbage if you plan to freeze the rolls.
Recipe FAQs
The rolls can be tough if the cabbage leaves didn't get softened enough before cooking, or if the rolls didn't get cooked long enough. When pre-softening the cabbage leaves, they should be pliable enough to roll around the filling, but not limp.
You can keep your cooked cabbage rolls in the fridge for 3-4 days.
Serving Suggestions
We like these slow cooker cabbage rolls as a meal by themselves, but you can also serve them with side dishes, like Mashed Potatoes, or Sautéed Green Beans. And you can never go wrong with a salad. These are perfect: Shaved Brussels Sprouts Salad or Classic Potato Salad. And it's always great to have something to mop up that yummy sauce. We like Soda Bread.
Cabbage works really well in the slow cooker! You might also want to try Slow Cooker Red Cabbage & Apples, or Slow Cooker Corned Beef and Cabbage.
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Did you make any changes? We would love for you to share and your feedback is important!
Slow Cooker Cabbage Rolls
Equipment
Ingredients
- 1 cabbage
- 1 lb ground beef or pork (or a combination)
- 1 onion diced
- 1 cup uncooked rice
- 2 garlic cloves minced
- 1 large egg beaten
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon pepper
- ½ teaspoon dried thyme
- 4 cups tomato juice
- 6 oz tomato paste 1 can
- 2 tablespoon gluten-free Worcestershire sauce
- 4 tablespoon brown sugar
Instructions
- Remove the tough outer layer of leaves from the cabbage
- Put the cabbage core side down in a large microwave-safe bowl and add ½ cup of water
- Microwave on high for 10 minutes
- Carefully turn the cabbage and microwave for a further 10 minutes
- When the cabbage is cool enough to handle, cut around the base to loosen leaves, peeling them off the head.
- When you have 16 softened cabbage leaves of roughly the same size, set them aside while you make the filling.
- In a bowl, combine egg, ground beef, rice, garlic, onion, oregano, thyme, salt, and pepper.
- In another bowl, combine tomato juice, tomato paste, Worcestershire sauce, and brown sugar.
- Cover the bottom of the slow cooker with any excess cabbage leaves
- Pour ½ of the sauce over the leaves in the slow cooker
- To make the rolls, put a ¼ cup of filling down the center of each cabbage leaf.
- Fold up the sides and then roll the leaves, placing each roll seam side down in the slow cooker, until you have one layer.
- Cover with the remaining tomato sauce mixture.
- Pour the remaining sauce over the top.
- Cover and cook on low 6-8 hours
Michelle
These cabbage rolls remind me of my friend's grandma's version -- so good and comforting! Delicious!
Colleen
I know exactly what you mean, Michelle! I'm glad you liked them!
Emily Flint
I never thought to make cabbage rolls in the slow cooker, how smart! These turned out perfect and my family loved them so they are definitely in the rotation now!
Colleen
I'm so happy that your family loved them, Emily! Thanks so much for letting me know!
irene hyer
I have made these half a dozen times they are so delicious!!! The only thing I have changed is I use whatever organic ingredients I can find! I am an organic girl. Still comes out delish!!!
Colleen
Hi Irene! I'm so happy to hear this because these are a favourite at my house. And I always use organic when I can, too! Thanks so much for dropping a note, & Happy New Year!
Suzanne Tessier
Hi,
I Have never added brown sugar to my cabbage rolls.
Does it make the cabbage rolls taste sweet?
Colleen
Hi Suzanne! The addition of brown sugar will mellow out the taste of the tomato sauce so that cabbage can shine. Leave it out if that makes you more comfortable! Cheers.
Jenny
Hi! Any variations like if I would like to cook this in the oven instead? Also, I’m a vegetarian so I was planning on using beyond meat ‘hamburger’ instead. (Not the crumbles but the stuff that looks like a pound of hamburger). Thanks in advance!
Colleen
Hi Jenny! Yes cook them in the oven @ 350 for 1.5 - 2 hours. Beyond meat will work fine. I would love to hear how they turn out for you. (I'll use your experience for my recipe notes) Thanks so much and good luck with your cabbage rolls,
Maria Rose
That is an amazing recipe. After reading that blog loving Slow Cooker Cabbage Rolls. Thanks for sharing.
Colleen
Thanks Maria! So glad you enjoyed the recipe, and thanks so much for letting me know!
Holly Botner
I love cabbage rolls and these look great! My nickname is Halishka which is cabbage roll in Yiddish.
Colleen
Holly that is the cutest nickname! It was lovely to meet you tonight, thanks for commenting.
Elizabeth
I am absolutely loving the sound of these! It's been a very long time since I've had cabbage rolls - I suddenly have a craving.....!
Colleen
Hi Elizabeth, It was a long time since I had cabbage rolls, too. A craving convinced me that I needed to make them. 🙂
Sandi
Those look just like my grandmother's...amazing!
Colleen
Thanks Sandi! My grandmother's too 🙂
Kristy
I really want to try this recipe but I do have a question do you cook the beef first or leave raw and mix the rice and other ingredients in?
Colleen
Hi Kristy, no, you don't have to pre cook the ground beef, just mix it raw with the other ingredients, as the slow cooker will do the cooking for you. Enjoy!
Sam | Ahead of Thyme
I love slow cooker dishes, it makes life so easy!! These cabbage rolls look delicious!!
Colleen
I'm with you on that, Sam, the slow cooker is the best invention ever. Thanks for stopping by!
Bintu - Recipes From A Pantry
I love how the slow cooker makes dishes even more tasty. This looks similar to polish cuisine
Colleen
Bintu, the slow cooker is a gem in the kitchen, isn't it? Thanks for stopping by!
Andrea @ The Petite Cook
I've heard of cabbage rolls before but never actually tried. They look scrumptious! I really like the filling, they look very similar to Italian cannelloni 🙂
Colleen
Hi Andrea! Cabbage rolls are a common comfort food in Canada. Once you try them, you'll know why. They are so good! 🙂
Isabelle @ Crumb
I am a total sucker for cabbage rolls, though I have yet to try making them at home. Bookmarking this to make once the weather gets cooler and I start craving these sorts of saucy, stick-to-your ribs meals!
Colleen
Hi Isabelle! I used to be put off by the amount of work to make cabbage rolls, but this recipe makes it pretty easy. 🙂
Karen Ahmed
I used to hate Cabbage rolls, I don't know why! The concept of meat wrapped in a leaf is classic brilliance. Awesome post!
Colleen
Thanks Karen. I never get tired of cabbage rolls. 🙂
Denise from Urb'n'Spice
I saw your post for Easy Slow Cooker Cabbage Rolls on Instagram and the first thing I thought was "I must make this!" It is such a comfort food to me. I am looking forward to trying your version. Thank you for the inspiration, Colleen!
Colleen
Hi Denise, I'm with you on that! Cabbage Rolls are a true comfort food. I love making this easy version, and it's great to bring out the slow cooker once again. 🙂