Tender Crock Pot Cabbage Rolls

Tender Crock Pot Cabbage Rolls bring together savory beef, pork, and rice wrapped in soft cabbage leaves then slowly simmered in a flavorful tomato sauce. This dish is perfect for cozy dinners when you want something comforting without spending hours in the kitchen.

This recipe quickly became a favorite in my house during chilly weekends. The slowcooked flavor is unbeatable and the leftovers taste even better the next day.

Ingredients

• Green cabbage: large flexible leaves soften beautifully when steamed, easy to roll use firm fresh heads that feel heavy for size
• Cooked white or brown rice: adds texture and helps keep the filling moist leftover rice works great
• Lean ground beef: I use 93 percent lean for good flavor without extra grease
• Ground pork: blends nicely with beef to boost flavor complexity feel free to use all beef or pork if preferred
• Onion powder and garlic powder: pantry basics that season the filling well without overpowering
• Salt and pepper: essential seasoning to enhance all the flavors
• Tomato soup: adds a rich tangy base to the sauce more flavorful than plain tomato sauce
• Crushed tomatoes: add body and fresh acidity to the sauce seasoned versions with herbs work well too
• Sugar: balances out tomato acidity can skip or substitute with honey if preferred
• Fresh parsley: optional but adds a nice fresh note to the filling and garnish

Instructions

Sear the Cabbage Core:

Rinse one head of green cabbage well. Using a sharp knife, carefully cut around the core and remove it. If you want an easy trick, bang the core side firmly on a flat surface while holding the cabbage the core should pop out.

Steam the Cabbage Leaves:

Place the cabbage core side up in a microwavesafe bowl with a lid. Pour in half a cup of water, cover loosely with a paper towel, and microwave on high for five minutes. Flip the cabbage over, cover again, and microwave for an additional ten minutes. The leaves should become soft and pliable. Handle carefully as it will be hot.

Prepare the Filling:

While the cabbage cooks, combine threequarters of a cup of cooked rice, half a pound of lean ground beef, half a pound of ground pork, one and a half tablespoons onion powder, one tablespoon chopped fresh parsley if using, one teaspoon salt, half a teaspoon garlic powder, and half a teaspoon ground black pepper in a medium bowl. Mix thoroughly until everything is well incorporated.

Make the Sauce:

In another medium bowl, stir together one 10ounce can of tomato soup, one 15ounce can of crushed tomatoes, and half a teaspoon sugar. Set aside to let the flavors meld.

Separate the Leaves:

Once the cabbage is cooked, carefully take it out using oven mitts or tongs and place it on a cutting board. Gently tease away six to eight of the largest leaves with a fork and lay them on paper towels to cool and dry. Remove the tough center stem from each leaf by cutting it out near the base and splitting the leaf into halves.

Roll the Cabbage Rolls:

Take one cabbage leaf half and place one and a half tablespoons of the meat mixture near one end. Fold the short end of the leaf over the filling, tuck in the sides, and roll it up tightly but gently to avoid tearing. Repeat with remaining leaves and filling.

Layer in the Crockpot:

Lightly spray the inside of the slow cooker with nonstick spray. Spread one cup of the tomato sauce evenly on the bottom. Arrange a single layer of the cabbage rolls over the sauce. If you have more rolls, add a bit more tomato sauce on top, then layer the remaining rolls. Pour the rest of the sauce over everything.

Slow Cook to Perfection:

Cover the crockpot and cook on low for approximately six hours until the internal temperature of the rolls reaches 165 degrees Fahrenheit. The slow cooking melds flavors and tenderizes the meat and cabbage beautifully.

One of my favorite parts of this recipe is making the rolls with my family. It turns dinner prep into a fun hands on activity and everyone loves taking part in shaping the hearty rolls.

Storage Tips

Store leftover cabbage rolls covered tightly in the fridge for up to two days. Reheat gently in a microwave or in a simmering pan with a little water added to keep them moist. For longer storage, freeze cooked cabbage rolls in a sealed container for up to three months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

If you want to skip pork, use all lean ground beef and add a tablespoon of olive oil to the filling for moisture. Swap the tomato soup for an equal amount of tomato sauce mixed with a splash of cream or broth to keep the sauce rich. Use Savoy cabbage instead of green cabbage for even more tender leaves that need less cooking time.

Serving Suggestions

These cabbage rolls pair beautifully with crusty bread to soak up the sauce or a simple side of mashed potatoes or buttered egg noodles. Add a crisp green salad or steamed vegetables on the side to balance the hearty main dish.

These cabbage rolls are comforting, freezer friendly, and perfect for sharing. Make extra sauce for spooning over servings to keep them extra moist.

Common Recipe Questions

→ What cabbage type works best for these rolls?

Green cabbage is ideal for its large, flexible leaves. Savoy cabbage also works well due to its tender texture.

→ Is it necessary to cook the rice beforehand?

Yes, cooked rice ensures the filling cooks evenly and avoids a crunchy texture inside the rolls.

→ Can the cabbage be softened without a microwave?

Boiling the cabbage head for about 10 minutes is an effective alternative to soften the leaves for rolling.

→ 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.

→ Can these cabbage rolls be prepared ahead of time?

Yes, the rolls can be assembled a day in advance and refrigerated until ready to slow-cook.

→ What sides pair well with this dish?

Crusty bread, mashed potatoes, roasted potatoes, egg noodles, or a fresh side salad complement the savory rolls perfectly.