Crockery Pot Cabbage Rolls
Transform dinner into a hearty and flavorful feast with these Crockery Pot Cabbage Rolls, a slow-cooked classic perfect for cozy evenings. Tender green cabbage leaves are wrapped around a savory blend of seasoned ground beef or pork, cooked rice, aromatic garlic, and onion, all held together with a touch of egg for richness. Simmered in a tangy tomato sauce infused with paprika, oregano, and a hint of sweetness, these rolls become melt-in-your-mouth delicious after hours in a crockpot. This recipe is ideal for meal prepping or feeding a crowd, with minimal effort and maximum flavor. Serve these comforting cabbage rolls with crusty bread or creamy mashed potatoes for an irresistible family-style dinner everyone will love.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 1 lb Ground beef or pork
- 1 cup Cooked white rice
- 1 medium Onion
- 2 cloves Garlic
- 1 large Egg
- 1 tsp Paprika
- 1 tsp Dried oregano
- 1 tsp Salt
- 0.5 tsp Black pepper
- 28 oz Canned crushed tomatoes
- 2 tbsp Tomato paste
- 1 cup Beef or chicken broth
- 1 tbsp Sugar
- 2 tbsp Fresh parsley
Instructions
Remove the core from the cabbage and boil the head in a large pot of water for 10 minutes or until the outer leaves soften. Cool and carefully peel off about 10-12 large leaves. Trim the thick vein from the back of each leaf to make them pliable.
In a large bowl, combine the ground beef or pork, cooked rice, finely chopped onion, minced garlic, egg, paprika, oregano, salt, black pepper, and 1 tablespoon of chopped parsley. Mix until evenly combined.
Place a cabbage leaf on a flat surface. Spoon about 2-3 tablespoons of the filling onto the lower center of the leaf. Fold the sides over the filling and roll it up tightly, tucking in the edges. Repeat with the remaining leaves and filling.
In a separate bowl, whisk together the crushed tomatoes, tomato paste, broth, sugar, and 1 tablespoon of parsley to create the sauce.
Spread a small amount of the sauce on the bottom of the crockery pot to prevent sticking. Arrange the rolls seam-side down in layers within the pot. Pour the tomato sauce evenly over the cabbage rolls to cover.
Cover the crockery pot and cook on low for 6-8 hours or on high for 3-4 hours, until the cabbage is tender, and the filling is fully cooked.
Serve the cabbage rolls warm, garnished with additional fresh parsley if desired, alongside bread or mashed potatoes.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 13.6 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 130 mg | 10% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 905 mg | 19% | |
*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.
