slow cooker cabbage rolls

5 from 1 reviews

These cabbage rolls are super easy to make and no fuss.  Beef, rice and onions wrapped in steamed cabbage leaves.  A meal in a leaf.  Throw them into the slow cooker and walk way.



Steaming the cabbage

  1. In a large pot (skillet) add 2 inches of water amd a pinch of salt
  2. On medium – high heat, bring water to a boil and add 8 cabbage leaves.
  3. Turn heat down to medium – low, cover the pot and let simmer for 2-3 minutes.
  4. Remove the cabbage with tongs and let drain in a colander.
  5. Once the leaves are cool, lay them onto a cutting board.
  6. Remove the hard core by slicing the leaf straight across.

Ground beef filling

  1. In a bowl, mix the ground beef (uncooked), rice, onion and 2 tablespoons of tomato soup.
  2. Add the egg.
  3. Mix well.
  4. Add salt and pepper.
  5. Score the meat into 8 equal sections.
  6. Spoon 1/8 of the beef into each cabbage leaf.

Rolling them

  1. With the meat in the center of the cabbage, fold in both sides and roll as you would with a burrito or wrap.
  2. Continue with all 8 cabbage rolls.
  3. Place the cabbage rolls into the slow cooker.
  4. Mix the rest of the can of tomato soup with 1/4 cup of water (to thin it down) and pour over the cabbage rolls.
  5. Slow cook on high setting, covered,  until they start to bubble and then turn temperature to low.


Cooking Alternatives

Cabbage Rolls are great when you can leave them in the slow cooker for part of the day but this recipe is just as delicious done in the oven in a roasting pan (preheat the oven to 350 degrees) and bake for about 40 minutes.  If you feel like grilling them, turn your BBQ (350 degrees) and in a covered grill-safe pan, cook them for about an 45 – 60 minutes.  All BBQ differ.