The nice thing about rolling cabbage rolls, is there is no right or wrong. I like to cut the larger leaves in two and make two smaller cabbage rolls.  I also use almost every usable leaf of cabbage. Any leftovers freeze well, or you can make them ahead of time and then cook when you want.

Crock-Pot Freezer Meal: You can freeze the cabbage rolls uncooked ahead of time.   Do not steam the leaves prior to doing this.

Crock-Pot Cabbage Rolls

Crock-Pot Cabbage Rolls


1 Medium Head of Fresh Cabbage
1 Large Onion, diced
2 lbs of Ground Beef
1 Cup Cooked White Rice
3 Eggs
1 Teaspoon Salt
1 Teaspoon Ground Pepper
1 Can Tomato Soup
1 11.5oz Can V8
2 Tablespoons Worcestershire Sauce


  1. On the stove top, cook rice and set aside.
  2. Remove the stem from the cabbage and peel each individual leaf back.
  3. Steam cabbage leaves for 60 seconds and then place in a bowl of ice cold water. Set aside.
  4. In a pan, cook onions until onions are clear in color.
  5. In a large bowl, add ground beef, eggs, salt, pepper, cooked onions and rice.
  6. Mix well.
  7. Taking one cabbage leaf at a time, add a spoon or more of the meat mixture. Using your hand, gather the meat on one end of the cabbage leaf and then roll the leaf.
  8. Layer the cabbage rolls into the bottom of a crock-pot. Layering as you add until all the meat mixture is used.
  9. In a bowl, mix the tomato soup, Worcestershire and V8 juice.
  10. Pour the mixture on top of the cabbage rolls.
  11. Cook on LOW for 4 hours.