Crock Pot Cabbage Rolls

Jo Zimny


It's Chanukah and I made Cabbage Rolls. I added a few different ingredients then this recipe called for just to try something different. I added ground turkey and chicken and apple sausage instead of the lamb or beef. These are very tasty and quite mild. I used brown rice in mine as well. I also put the pieces of cabbage that I didn't use in the bottom of the crock pot. I removed the core of the cabbage and boiled it for about 15 minutes instead of removing the leaves before cooking them. I find this works better for me. I also doubled the recipe, I know we will make quick work of them.

★★★★★ 2 votes
30 Min
8 Hr


12 large
green cabbage leaves
1 lb
ground beef or lamb
1/2 c
cooked rice
1- 6 oz. can(s)
tomato paste
3/4 c
filtered water
1/2 tsp
sea salt
1/8 tsp
fresh cracked pepper
1/4 tsp
fresh thyme leaves
1/4 tsp
1/4 tsp


1Wash the cabbage leaves.
2Boil 4 cups water.
3Turn off the heat. Soak the leaves in water for 5 minutes. Remove, drain and cool.
4Combine the meat, cooked rice, salt, pepper, thyme, nutmeg and cinnamon.
5Place 2 tbsp. of mixture on each leaf and roll up firmly.
6Stack in your slow cooker (crock).
7Combine tomato paste and water and pour over the cabbage rolls.
8Cook on low for 8-10 hours.
9Serve with sour cream.

About Crock Pot Cabbage Rolls

Course/Dish: Beef