Beef & Rice Cabbage Rolls

Sara Andrea


So filling! This is a healthy, low cal meal that leaves you feeling so satisfied. These tasty cabbage rolls go well with fresh green beans.


☆☆☆☆☆ 0 votes

20 Min
6 Hr
Slow Cooker Crock Pot


  • 12
    cabbage leaves
  • 1 lb
    lean ground beef/ground sirloin
  • 1 c
    white rice, cooked
  • 1/4 c
    diced onion
  • 1
  • 1/4 c
    milk (i use 1%)
  • 1 tsp
  • 1/4 tsp
    white pepper

  • 1 can(s)
    tomato sauce
  • 2 Tbsp
    brown sugar
  • 1 Tbsp
    lemon juice
  • 2 tsp
    worcestershire sauce

How to Make Beef & Rice Cabbage Rolls


  1. Cook rice. I put my rice in the rice cooker the night before and set the timer so it's ready in the morning.
  2. In batches cook cabbage leaves in boiling water 3-5 minutes. Sometimes it's difficult to get individual leaves off the head so I place the whole head in the boiling water and remove the leaves one at a time as they loosen and place on a paper plate. Trim the thick vein from the bottom of each leaf by making a V-shaped cut.
  3. Sauce: In a medium bowl combine all sauce ingredients and stir to combine.
  4. In a large bowl lightly beat egg. Add milk, salt and pepper, stir to combine. Add onion and rice, stir to combine. Add raw hamburger and mix to combine. Put about 1/8 cup of mixture on each cabbage leaf. Wrap like a burrito, folding the ends in so the filling does spill out. Place seam side down in a crock pot. Making two layers with sauce on top of each layer. Cook on low 6-8 hours.

Printable Recipe Card

About Beef & Rice Cabbage Rolls

Course/Dish: Beef
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat
Other Tag: Healthy

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