Crock Pot Cabbage Rolls
Transform your weeknight dinners with these hearty and flavorful Crock Pot Cabbage Rolls, a comforting classic made effortless with slow cooker convenience. Tender green cabbage leaves are stuffed with a savory blend of ground beef, perfectly cooked white rice, aromatic garlic, and finely diced onion, then simmered to perfection in a rich, tangy tomato-based sauce infused with brown sugar, apple cider vinegar, and Worcestershire sauce. This slow-cooked recipe boasts a hands-off cooking process and delivers melt-in-your-mouth results, making it an ideal choice for busy families and budget-friendly meal prep. Serve these crave-worthy cabbage rolls with a drizzle of the luscious sauce for a wholesome, filling meal the entire family will adore. Perfect for cozy nights, this dish is as satisfying as it is simple!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 1 pound Ground beef
- 1 cup Cooked white rice
- 1 large Egg
- 1 small, finely diced Yellow onion
- 2 minced Garlic cloves
- 2 teaspoons Dried parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 28 ounces (1 can) Crushed tomatoes
- 8 ounces (1 can) Tomato sauce
- 2 tablespoons Brown sugar
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Worcestershire sauce
Instructions
Bring a large pot of water to a boil. Core the cabbage and carefully place it into the boiling water. Boil for 2-3 minutes, then carefully remove and peel off the outer leaves. Repeat until you have about 12 large cabbage leaves. Set aside to cool.
In a large bowl, combine the ground beef, cooked rice, egg, diced onion, minced garlic, dried parsley, salt, and black pepper. Mix until well combined.
Lay one cabbage leaf flat on a cutting board and place 2-3 tablespoons of the meat mixture in the center. Fold the sides of the leaf over the filling, then roll from the bottom to enclose. Repeat with the remaining cabbage leaves and filling.
In a medium bowl, whisk together the crushed tomatoes, tomato sauce, brown sugar, apple cider vinegar, and Worcestershire sauce.
Spread a thin layer of the tomato mixture on the bottom of the crock pot. Place the cabbage rolls seam-side down in a single layer. Pour the remaining tomato mixture over the rolls, ensuring they are evenly covered.
Cover the crock pot with the lid and cook on low for 6-7 hours or until the cabbage is tender and the filling is fully cooked.
Serve the cabbage rolls hot, topped with extra sauce from the crock pot. Enjoy!
Nutrition Facts
Calories |
862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 2197 mg | 96% | |
| Total Carbohydrate | 152.2 g | 55% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 98.2 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 388 mg | 30% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 6717 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
