cabbage rolls (crockpot)

★★★★★ 2
jeanneben avatar
By Jeanne Benavidez
from Odessa, TX

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.

★★★★★ 2
serves 4 - 6
prep time 20 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For cabbage rolls (crockpot)

  • 12 - 14 lg
    cabbage leaves
  • 1 lb
    ground beef
  • 1 lb
    ground sausage
  • 1/2 sm
    onion, finely diced
  • 1 tsp
    minced garlic
  • 1/2 tsp
    sea salt
  • 1/2 tsp
    black pepper
  • 1 c
    cooked rice
  • 1 lg
    egg, slightly beaten
  • 1 can
    (6 oz) tomato paste
  • 1 can
    (15 - 16 oz) chicken broth
  • 1 can
    (15 oz) crushed or stewed tomatoes

How To Make cabbage rolls (crockpot)

  • 1
    Select 12 - 14 large, undamaged leaves from a head of cabbage.
  • 2
    In a large sauce pan, boil 4 - 6 cups water.
  • 3
    Remove 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.
  • 4
    In a medium bowl, combine the beef, sausage, onion, garlic, salt, pepper, cooked rice and egg. Using your hands, mix ingredients until well combined.
  • 5
    Place 2 tbsp. of mixture on each leaf and roll up firmly. Place cabbage rolls in your Crockpot.
  • 6
    In the same bowl you prepared the meat mixture, combine tomato paste and chicken broth with any leftover meat and pour over the cabbage rolls.
  • 7
    Pour can of crushed or stewed tomatoes over the cabbage rolls.
  • 8
    Cook on low for 8-10 hours. Great served with sour cream and chopped green onions for garnish.
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