Easy Stuffed Cabbage Rolls in the Crockpot
These crockpot cabbage rolls wrap a beef, sausage, and rice filling in softened cabbage leaves. Tomato sauce keeps the layers moist as they cook gently in the slow cooker.
Ingredients
Equipment
Method
- Freeze the cabbage for 24 hours and thaw completely in the refrigerator. Gently separate the leaves and trim thick ribs.
- Combine finely chopped onion, pressed garlic, sausage, beef, two cups cooked rice, eggs, Worcestershire sauce, and optional seasonings.
- Add one tablespoon olive oil and outer cabbage leaves to the slow cooker. Spread a third of the sauce over the bottom. Fill and roll the leaves, stack them in the pot, then add remaining sauce and unused cabbage pieces.
- Cover and cook on low for about six hours, until the center of the rolls reaches 165°F. Let stand briefly and garnish with optional parsley.
Video
Notes
Use a food thermometer in the center of a roll; the meat and egg filling should reach 165°F.
The listed cook time follows the cooking stages given in the method. Preparation and resting time are additional; always check doneness.
