Crock-Pot Cabbage Rolls

Crock-pot Cabbage Rolls Recipe

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Melissa Anderson


This is a Polish and German dish. Mine husband mother made this and mine aunt Ann Daly too. Good remembers.

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20 Min
7 Hr
Slow Cooker Crock Pot


1 large
head cabbage
1 can(s)
tomato sauce or soup
3/4 c
quick-cooked rice or non quick white or brown
1/2 c
chopped green pepper or whole
1/2 c
crushed cracker need more do cup
egg, lighty beaten
1 oz
onion soup mix or onion soup
1-11/2 lb
lean beef or turkey or chicken
1 can(s)
tomato soup or v8 juice
light salt to taste
grated parmesan cheese


1Cook cabbage in boiling water just until leaves fall off the head. Set aside 12 large leaves for rolls; drain well.
(Refrigerate remaining cabbage for another use.)
2Cut out a thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
In a large bowl, combine the tomato sauce or soup, cooked rice or quick cooking rice, green pepper, crackers crumbs, egg and onion soup mix or onion soup.
Crumble the beef or turkey or chicken meat over mixture and mix well.
3Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. completely to enclose filling. Secure with toothpicks if desired.
4Place cabbage rolls in a 3-6 qt. slow cooker. Pour V8 juice or soup over rolls. Cover and cook on low for 6-7 hours until filling reaches 160F.
Just before serving, sprinkle with light salt and cheese if desired.

About Crock-Pot Cabbage Rolls

Course/Dish: Turkey, Vegetable Soup
Main Ingredient: Turkey
Regional Style: Polish
Dietary Needs: Diabetic, Low Carb
Other Tags: Quick & Easy, Healthy