Cabbage Rolls (Crockpot)
By
Jeanne Benavidez
@jeanneben
1
After trying several recipes for cabbage rolls, I finally came up with one that suits my taste...it's pretty easy but tastes pretty darn good. I love cabbage cooked just about any way.
Rating:
★★★★★ 2 votes
Comments:
Serves:
4 - 6
Prep:
20 Min
Cook:
8 Hr
Method:
Slow Cooker Crock Pot
Ingredients
- 12 - 14 large
- cabbage leaves
- 1 lb
- ground beef
- 1 lb
- ground sausage
- 1/2 small
- onion, finely diced
- 1 tsp
- minced garlic
- 1/2 tsp
- sea salt
- 1/2 tsp
- black pepper
- 1 c
- cooked rice
- 1 large
- egg, slightly beaten
- 1 can(s)
- (6 oz) tomato paste
- 1 can(s)
- (15 - 16 oz) chicken broth
- 1 can(s)
- (15 oz) crushed or stewed tomatoes
How to Make Cabbage Rolls (Crockpot)
- 1Select 12 - 14 large, undamaged leaves from a head of cabbage.
- 2In a large sauce pan, boil 4 - 6 cups water.
- 3Remove pan from heat; place cabbage leaves into the hot water, cover and soak for 5 minutes, until pliable. Remove the leaves, drain and cool. Use a sharp knife to remove the thick core rib at the base of each leaf, leaving the rest of the leaf in tact.
- 4In a medium bowl, combine the beef, sausage, onion, garlic, salt, pepper, cooked rice and egg. Using your hands, mix ingredients until well combined.
- 5Place 2 tbsp. of mixture on each leaf and roll up firmly. Place cabbage rolls in your Crockpot.
- 6In the same bowl you prepared the meat mixture, combine tomato paste and chicken broth with any leftover meat and pour over the cabbage rolls.
- 7Pour can of crushed or stewed tomatoes over the cabbage rolls.
- 8Cook on low for 8-10 hours. Great served with sour cream and chopped green onions for garnish.
