Tender Crock Pot Cabbage Rolls (Print Version)
Savory cabbage leaves filled with seasoned beef, pork, and rice slow cooked in tomato sauce.
# Ingredients You'll Need:
→ Vegetables
01 -
1 head green cabbage
02 -
½ cup water
→ Grains
03 -
¾ cup cooked white or brown rice
→ Meats
04 -
½ pound lean ground beef (93% lean)
05 -
½ pound ground pork
→ Spices and Herbs
06 -
1½ tablespoons onion powder
07 -
1 tablespoon fresh chopped parsley (optional)
08 -
1 teaspoon salt
09 -
½ teaspoon garlic powder
10 -
½ teaspoon ground black pepper
11 -
½ teaspoon sugar
→ Sauces
12 -
1 (10 ounce) can tomato soup
13 -
1 (15 ounce) can crushed tomatoes
# Step-by-Step Instructions:
01 -
Rinse cabbage, remove core by cutting around it, then place cabbage core-side up in a microwave-safe bowl. Add ½ cup water, cover loosely, and microwave on high for 5 minutes. Flip cabbage, cover again, and microwave for an additional 10 minutes to soften leaves.
02 -
In a medium bowl, mix cooked rice, ground beef, ground pork, onion powder, parsley, salt, garlic powder, and black pepper until well combined. Set aside.
03 -
In a separate medium bowl, combine tomato soup, crushed tomatoes, and sugar. Stir thoroughly and set aside.
04 -
Carefully remove cabbage from microwave, place on a cutting board, and gently tease apart 6 to 8 large leaves. Pat dry with paper towels. Cut out the tough center stem from each leaf, creating two halves.
05 -
Place one cabbage leaf half flat and spoon approximately 1½ tablespoons of filling near one end. Fold the short end over the filling, tuck in sides, and roll tightly to enclose the filling. Repeat with remaining leaves and filling.
06 -
Lightly spray the slow cooker insert with non-stick spray. Pour 1 cup of sauce evenly on the bottom. Arrange cabbage rolls in a single layer. If extra rolls remain, add more sauce on top, layer additional rolls, then cover with remaining sauce.
07 -
Cover and cook on low heat for approximately 6 hours or until internal temperature reaches 165°F (74°C).
# Extra Tips & Details:
01 -
Microwaving cabbage softens the leaves making them easier to roll; alternatively, boil the cabbage head for 10 minutes.
02 -
Fillings should use cooked rice to ensure even cooking and avoid crunchiness.
03 -
Cabbage rolls can be assembled a day in advance and refrigerated before slow cooking.
04 -
Store leftovers refrigerated for up to 2 days or frozen for up to 3 months.