Tender cabbage leaves are stuffed with a delicious ground beef and rice mixture and then allowed to simmer away in the slow cooker in a tomato based sauce in this delicious recipe for Crock-Pot Cabbage Rolls! You can also prepare the rolls ahead of time and freeze them for a dinner the whole family will love!
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.
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| Servings | 6people |
| Prep Time | 45minutes |
| Cook Time | 4hours on LOW |
Ingredients
- 1 head Fresh Cabbage
- 1 whole Onion large, diced
- 2 pounds Ground Beef
- 1 cup Cooked White Rice
- 3 whole Eggs
- 1 teaspoon Salt
- 1 teaspoon Freshly Ground Black Pepper
- 10.75 ounces Canned Tomato Soup
- 11.5 ounces Vegetable Juice such as V8 brand
- 2 tablespoons Worcestershire Sauce
Servings: people
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Ingredients
Servings: people
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Instructions
- On the stove top, cook rice and set aside.
- Remove the stem from the cabbage and peel each individual leaf back.
- Steam cabbage leaves for 60 seconds and then place in a bowl of ice cold water. Set aside.
- In a pan, cook onions until onions are clear in color.
- In a large bowl, add ground beef, eggs, salt, pepper, cooked onions and rice.
- Mix well.
- 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.
- Layer the cabbage rolls into the bottom of a crock-pot. Layering as you add until all the meat mixture is used.
- In a bowl, mix the tomato soup, Worcestershire and V8 juice.
- Pour the mixture on top of the cabbage rolls.
- Cook on LOW for 4 hours.
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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.
good to know Michele, I will cook them all first and then freeze them. Hoping to make this for dinner this weekend.
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.
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
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!
glad to hear! aim to please.
Do you cook the ground beef first or put it in cabbage rolls raw?
raw. Mix it and then put it in. The meat will cook while it is in the crock-pot and absorb all those flavors.
I had suck a hard time peeling the leaves off..
Meant such a hard time peeling them off
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.
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!
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.
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! 🙂
Great tip Dimitri, thanks for sharing!
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.
How long can you leave head of cabbage in the freezer
Hi Connie, I don’t think you should freeze a whole head of cabbage for any length of time. I have seen some recipes for cabbage rolls where they froze the head of cabbage just overnight then thawed. That makes the leaves pliable enough to roll up the cabbage rolls without steaming the cabbage first.
These are great with some lemon juice sprinkled over them after you’ve plated.
I bet that would add some great tang Tanya!
No pork???This Isn’t piggies without pork Hamburg mix in my opinion
You could use pork for sure. Do a half and half mixture with the hamburger or do all pork.
I use pork and veal equal amounts.Add washed rice and diced onion.I add one egg paprika salt , pepper , garlic salt. Cover with water add a large can of tomato juice. Cook in slow cooker or on the. Stove in a large pot for 3hours.
Sounds great Bob!
Love this recipe! It’s so easy. I cut out the stem, and with a two pronged fork, plunge the whole head into a boiling pot of water with vinegar. As the leaves parboil, peel them off the head with tongs. I also add two tablespoons of garlic to the meat mixture.
So glad you enjoyed these slow cooker cabbage rolls Christie!