Crock-Pot Cabbage Rolls




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

Ingredients

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

Instructions

  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.
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Comments

  1. michele says

    Thing is if you freeze uncooked cabbage, I hope you don’t plan on eatting it. It’s impossible to eat! It turns real TOUGH and stringy. ..it will choke you. You can cook them then freeze.

    • Dimitri says

      You boil the cabbage 1st, before you wrap the raw ground meat and roll them. You can freeze raw no problem. I do it all the time.

    • Sara says

      Well If you freeze the whole head of cabbage in the deep freeze then let it thaw out the leaf peel off easy and no more hard labor over a hot pot of water and less problems with uncooked spots where when your peeling tend to rib the leaves

  2. Megan says

    O… M…. G…!!!!! This recipe is the super best. I know this sounds overly enthusiastic, but it really is awesome. This is the first time I have attempted anything like this, and it worked out grand. Plus, I had some left to eat the whole week. (tiny family) They reheat well and taste just as delicious as when first baked. I made this recipe a week ago and just ate some for lunch now. Dash a little hot sauce on top and you are ready to go. Thanks so much for this, it was a hit!

    • Lady Katie says

      raw. Mix it and then put it in. The meat will cook while it is in the crock-pot and absorb all those flavors.

    • Dimitri says

      You drop the whole cabbage into a pot of boiling water, the cabbage leaves will begin to come off easy, and much easiet to wrap. Don’t cook the cabbage all the way through, just enough for you to be able to work with it and wrap the meat.

  3. Dimitri says

    This dish is a stable at my house, once a weak you make enough for 2 pots. You can eat this stuff for 2-3 days. Another thing you can do is buy grape leaves and use them instead of the cabbage, they sell them in glass jars pickled. It gives it an amazing earthy taste! Sometimes I chop up the grape leaves and mix it up with the meat, and wrap it up in cabbage! You can add anything you like to spice it up, peppers, or bacon into the ground meat stuffing, this food never gets boring! Galuptsi(cabbage rolls) are the best!

  4. Dimitri says

    before you drop the cabbage to boil, you need to cut into, and cut out the root, Also the center part on the leaf of the cabbage where to root travels up the leaf, you want to cut some of that off at the base, to make the cabbage leaf even thickness, it makes it easy to wrap.

  5. Dimitri says

    The smaller cabbage leafs don’t throw them away, after you stack up all the rolled galubtsi, just lay the smaller cabbage leafs on top, they will taste great after cooked with the meat stuffing! :)

  6. says

    I actually take the whole head of cabbage and put in the deep freeze. After is is frozen I take it out the day before I plan to make them and let it thaw. After it is thawed the leave peel off like butter and no more laboring over a hot pot of water.

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