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Tender Crock Pot Cabbage Rolls filled with a savory mix of beef, pork, rice, and spices simmer slowly in a rich tomato sauce. This comforting dinner melts in your mouth and is perfect for a cozy family meal, especially on busy days when you want dinner ready without watching the stove.
This recipe was a lifesaver on cold evenings when I wanted something hearty but easy to prep. My family quickly made these rolls a favorite with their tender meat filling and tangy tomato sauce.
Ingredients
- Green cabbage: choose a fresh head with firm, large leaves that soften well when cooked
- Cooked white or brown rice: leftover rice works great and ensures the filling cooks evenly
- Lean ground beef: I prefer 93 percent lean for good flavor without too much grease
- Ground pork: adds richness and moisture you can use beef only or pork only if you prefer
- Onion powder: builds savory aroma and depth to the filling
- Garlic powder: brings a subtle pungency that complements the meat
- Salt and black pepper: essential for seasoning to taste
- Fresh parsley: optional, adds a fresh note and color
- Tomato soup: adds a slightly sweet, creamy tomato flavor to the sauce
- Crushed tomatoes: use the garlic and herb seasoned kind if you want extra flavor
- Sugar: balances the acidity in the tomatoes, but you can skip or substitute if you prefer
Instructions
- Sauté the Aromatics and Prepare the Filling:
- In a medium bowl combine cooked rice, ground beef, ground pork, onion powder, parsley if using, salt, garlic powder, and black pepper. Stir until evenly mixed and set aside.
- Soften the Cabbage:
- Remove the core from the cabbage by banging it on a flat surface, then place it core side up in a microwave safe bowl. Add half a cup of water and cover with a paper towel. Microwave on high for five minutes. Flip the cabbage carefully, re cover, and microwave for another ten minutes until leaves are tender.
- Prepare the Tomato Sauce:
- In another bowl combine tomato soup, crushed tomatoes, and sugar. Stir thoroughly and set aside.
- Assemble the Cabbage Rolls:
- Carefully loosen 6 to 8 large cabbage leaves from the cooked head using a fork. Place leaves on paper towels to cool and dry. Once cool, cut out the tough center stem from each leaf, halving the leaf.
- Fill and Roll:
- Take one cabbage leaf half, spoon about one and a half tablespoons of the meat mixture near one end. Fold the short end over the meat, tuck the sides in, and roll the leaf up tightly.
- Layer and Cook in the Crock Pot:
- Spray the crock pot with non stick spray. Spread one cup of tomato sauce mixture evenly on the bottom. Arrange a single layer of cabbage rolls on top. If you have more rolls, add more sauce, layer the rest, and pour remaining sauce over all.
- Cook Low and Slow:
- Cover with the lid and cook on low for about six hours until the rolls reach an internal temperature of 165 degrees Fahrenheit.
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My favorite ingredient is the combination of ground beef and pork. The pork gives the filling an irresistible juiciness that keeps it from drying out after hours in the slow cooker. A family favorite memory is gathering on chilly Sunday afternoons around this warm meal, the house filled with the scent of tomato and tender meat.
Storage Tips
Store leftover cabbage rolls in an airtight container and refrigerate. To reheat, microwave gently to keep them moist or warm in the oven covered with foil. These rolls freeze beautifully—freeze individually wrapped or in portions, thaw overnight before reheating.
Ingredient Substitutions
Ground turkey or chicken can replace beef and pork for a lighter option but may need more seasoning or moisture added. You can swap tomato soup with tomato sauce mixed with a teaspoon of cream for richness. Use cauliflower rice instead of rice for a low carb version but expect a different texture.
Serving Suggestions
Serve the cabbage rolls with mashed potatoes, buttered egg noodles, or crusty bread to soak up the savory tomato sauce. A fresh green salad or roasted root vegetables add nice variety and balance.
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These tender crock pot cabbage rolls are perfect for busy weeknights and make great leftovers. Freeze portions for easy future meals.
Frequently Asked Questions About Recipes
- → What type of cabbage works best?
Green cabbage is ideal because its large, flexible leaves soften well. Savoy cabbage can also be used for a more tender texture.
- → Should the rice be cooked before use?
Yes, cooked rice ensures an even texture and prevents crunchiness inside the filling.
- → Can these be prepared ahead of time?
Absolutely, you can assemble the rolls a day early and refrigerate them before cooking.
- → Is microwaving cabbage necessary?
Microwaving softens the leaves for easier rolling, but boiling for about 10 minutes is an alternative method.
- → What sides complement these cabbage rolls?
Crusty bread, mashed or roasted potatoes, egg noodles, or a fresh side salad pair well with the flavors.
- → How should leftovers be stored?
Store leftovers in a covered container in the refrigerator for up to 2 days or freeze for up to 3 months.