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Slow Cooker Cabbage Rolls

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I have a bunch of picky eaters in my house -_- but for some reason they all like cabbage, which is something I figured they would hate lol. So I saw a bunch of different recipes all over Pinterest for stuffed cabbage rolls and I figured I would give it a shot, started looking at different recipes and compiling them into one my family would like. Then I stumbled across a recipe from a magazine that said you could cook them in the slow cooker and I was sold! So I got started, loaded up my crock pot and hoped that at the end of the day I would have a yummy dinner the whole family would eat……and I did!!! You can serve these over noodles, more rice or mashed potatoes like we did. I know you will love this really easy recipe just as much as my family did :)


Slow Cooker Cabbage Rolls

12 cabbage leaves

2 lb. lean ground beef
1 cup uncooked white rice
1 lightly beaten egg
1/2 cup milk
Half an onion grated
1 tsp. salt
1 tsp. garlic salt
1 tsp. pepper

15-16 ounce bottle of ketchup
2 Tbs. brown sugar
2 tsp. Worcestershire sauce


Peel off the leaves of the cabbage and put them a pot of a water and bring up to boil (you just want to soften the leaves)
Dunk the leaves in cold water to cool them off so you can handle them.
Mix the filling ingredients.
Evenly distribute the filling among the leaves.
Roll the leaves once over the filling, then tuck in the sides and roll again.
Mix the sauce and put a little in the bottom of the slow cooker.
Place a layer of cabbage rolls in.
Cover each one with a little sauce.
Place remaining rolls in slow cooker and cover with rest of sauce.
Cook 7-8 hours on low or 4-5 on high.
Serve over noodles, rice or mashed potatoes.

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  1. interesting! I can’t believe that everyone like cabbage :o) Thanks for linking up to Tasteful Tuesdays! love it! Really appreciate you stopping by my blog! I’m trying to keep in better touch with my linkers/readers… If you already follow me, please let me know I will find your blog on Bloglovin (I’m transferring my follows there)if you don’t follow in any way, would you consider following via GFC or other method?

  2. Silly question… do u brown the meat before mixing everything? I had a bad experience when trying a stuffed pepper crockpot recipe and the raw burger didn’t cook all the way after 7hrs..don’t want to mess this up!

    1. Not a silly question at all, I would be wary too lol. You do not brown the meat before, but it is not a huge amount in each roll so it wont have any trouble cooking all the way through :)

  3. Hi friend,

    I want to make this recipe of the cabbage rolls but to be honest I truly need a magnifying glass to read the ingredients and the instructions. I’m 72 years young and love to try new things but how long do you think it will take me to do this if I have to keep referring to the paper because it’s so difficult to read. Please think of us elderly people with our poor eyesight when you print out these recipes.

    Much appreciation to your attention to this request.

    Phyllis Smith

    1. Sorry I did not realize, I have made the font larger, hopefully that will be easier to read, I can also email you a much larger version if you would like :) Thanks!!!

  4. I came upon your page today…I make cabbage rolls a lot. But making in the crock pot sounds GREAT. I do two dishes at once. I add to the bottom of the baking dish.. cut up cabbage too small for rolls, chopped carrots, celery, onion and 2-3 whole garlc cloves smashed. I add 2 cans of chopped tomates, 2 sm cans tomatoe sauce. Brown Sugar, vinegar, salt & pepper. I place the rolls on top, reserving about 1-1/2 cup sauce, that I place over the rolls just before covering, and place in oven for 2-3 hours. When done, I have the rolls, and enough sauce for mashed potatoes. The rest makes a fantastic “Cabbage” soup. (I even reserve some of the meat and add to the soup in the beginning, as well as any left over filling, Using ketsup is something I’m going to try.. let you know how it all works out. Thanks for posting this recipe.

  5. Stuffed cabbage is great. Here’s a hint. Put the whole cabbage in the freezer. As the leaves thaw they are really easy to work with and your fingers don’t get burned! I also cut the hard core out of the center of the leaves and just overlap the two sides over that space. The Greek way to cook stuffed cabbage is to leave out all the tomato sauces, just cook in water and then take out the cabbage rolls, and mix the liquid with lots of fresh lemon juice. It’s really good and has no sugar for us sugar watchers!

  6. These were fantastic! They have a much better flavor than other recipes I have tried. My cabbage must have been on the small side, though, as 12 leaves yielded 12 very large burger-sized cabbage rolls… not that I’m complaining ;) I have already passed your post on to a friend of mine who loves cabbage!

  7. I had to find your website again just to tell you a BIG THANK YOU! These cabbage rolls were so easy to assemble, the kitchen smells soooo good even now, and they are exactly as delicious as they smell!!! What a wonderful sauce! The meat is cooked through (7hrs on low) and the rice is perfect. I didn’t have milk, so I used plain Greek yogurt – guess that worked well. THANK YOU AGAIN!

  8. I had a recipe for cabbage rolls which was a lot like this, but it
    included saurcraute in the bottom of the cooking vessel,an over the rolls.

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