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Good Vibes Cooking

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.
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Cook Time 6 hours
Course: Main Course
Ingredients Equipment Method Video Notes

Ingredients
  

Ingredients
  • 1 large cabbage
  • 1 yellow onion
  • 3 garlic cloves
  • 1 pound Mild Italian sausage
  • 1 pound Ground hamburger
  • 2 cups cooked white rice
  • 2 eggs
  • 24 oz tomato sauce
  • 2 tbs Worcestershire sauce
  • 1 tablespoon Red chili flakes
  • 1 tablespoon Dried dill
  • 1 tablespoon Celery salt
  • 1 tablespoon Garlic powder
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Black pepper
  • 1 tablespoon Dried lemon zest
Also used in the directions
  • 1 tablespoon olive oil
  • Fresh parsley, optional garnish

Equipment

  • Slow cooker

Method
 

  1. Freeze the cabbage for 24 hours and thaw completely in the refrigerator. Gently separate the leaves and trim thick ribs.
  2. Combine finely chopped onion, pressed garlic, sausage, beef, two cups cooked rice, eggs, Worcestershire sauce, and optional seasonings.
  3. 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.
  4. 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.