Real Recipes From Real Home Cooks ®

crock-pot cabbage rolls

Recipe by
Melissa Anderson
Everett, WA

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

yield 6 serving(s)
prep time 20 Min
cook time 7 Hr
method Slow Cooker Crock Pot

Ingredients For crock-pot cabbage rolls

  • 1 lg
    head cabbage
  • 1 can
    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
  • 1
    egg, lighty beaten
  • 1 oz
    onion soup mix or onion soup
  • 1-11/2 lb
    lean beef or turkey or chicken
  • 1 can
    tomato soup or v8 juice
  • light salt to taste
  • grated parmesan cheese

How To Make crock-pot cabbage rolls

  • 1
    Cook 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.)
  • 2
    Cut 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.
  • 3
    Place 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.
  • 4
    Place 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.