Cabbage Rolls (Crockpot)

Jeanne Benavidez Recipe

By Jeanne Benavidez jeanneben

After trying several recipes for cabbage rolls, I finally came up with one that suits my taste...it's pretty easy but tastes pretty darn good. I love cabbage cooked just about any way.


Recipe Rating:
 2 Ratings
Serves:
4 - 6
Prep Time:
Cook Time:
Cooking Method:
Slow-Cooker/Crock Pot

Ingredients

12 - 14 large
cabbage leaves
1 lb
ground beef
1 lb
ground sausage
1/2 small
onion, finely diced
1 tsp
minced garlic
1/2 tsp
sea salt
1/2 tsp
black pepper
1 c
cooked rice
1 large
egg, slightly beaten
1 can(s)
(6 oz) tomato paste
1 can(s)
(15 - 16 oz) chicken broth
1 can(s)
(15 oz) crushed or stewed tomatoes


Directions Step-By-Step

1
Select 12 - 14 large, undamaged leaves from a head of cabbage.
2
In a large sauce pan, boil 4 - 6 cups water.
3
Remove pan from heat; place cabbage leaves into the hot water, cover and soak for 5 minutes, until pliable. Remove the leaves, drain and cool. Use a sharp knife to remove the thick core rib at the base of each leaf, leaving the rest of the leaf in tact.
4
In a medium bowl, combine the beef, sausage, onion, garlic, salt, pepper, cooked rice and egg. Using your hands, mix ingredients until well combined.
5
Place 2 tbsp. of mixture on each leaf and roll up firmly. Place cabbage rolls in your Crockpot.
6
In the same bowl you prepared the meat mixture, combine tomato paste and chicken broth with any leftover meat and pour over the cabbage rolls.
7
Pour can of crushed or stewed tomatoes over the cabbage rolls.
8
Cook on low for 8-10 hours. Great served with sour cream and chopped green onions for garnish.

About this Recipe

Course/Dish: Beef, Other Main Dishes, Pork
Main Ingredient: Vegetable
Regional Style: Southern
Other Tag: Quick & Easy