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


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  • 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

How to Make Crock Pot Cabbage Rolls


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

Printable Recipe Card

About Crock Pot Cabbage Rolls

Course/Dish: Beef

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