Slow Cooker Cabbage Rolls
Slow Cooker Cabbage Rolls are packed with a delicious meat mixture and cooked to perfection. This will soon be a family favorite meal idea.
Servings: 8
Cost: $10.45, $1.74 per Serving
Ingredients
- 1 Head Cabbage
- 1 pound Ground Beef
- ½ Onion finely diced
- 1 cup Cooked Rice
- 2 teaspoon Minced Garlic
- 1 Large Egg beaten
- 2 teaspoons Italian Seasoning
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 28 ounces Can Crushed Tomatoes
- 1 can Tomato Sauce 15 ounces
- 2 Tablespoon Tomato Paste
- 2 Tablespoons Worcestershire sauce
- 4 Tablespoons Brown Sugar
Instructions
- Remove the outer tough leaves from 1 head of green cabbage. Place the cabbage (core side down) in a large microwave safe dish and pour approximately 1/2 cup of water around the cabbage.
- Microwave for 10 minutes. Carefully flip the cabbage over in the dish and microwave for another 10 minutes.
- Let the cabbage cool slightly (so you can handle) and carefully remove the leaves from the cabbage. You will need 14-16 cabbage leaves. Set them aside.
- In a large mixing bowl, stir together 1 pound ground beef, ½ chopped onion, ½ cup uncooked rice, 2 tsp minced garlic, 1 egg, 1 Tbsp Italian seasoning, ½ tsp salt, and ½ tsp pepper.
- In a separate bowl, whisk together 28 oz crushed tomatoes, 1 (15 oz) can tomato sauce, 2 Tbsp tomato paste, 1 Tbsp Worcestershire sauce, and 2 Tbsp brown sugar.
- Cover the bottom of the crock pot with any excess cabbage leaves. Pour ? of the sauce mixture over the cabbage.
- Then it’s time to prepare the rolls. Place approximately 3 tablespoons of the ground beef mixture into the center of each cabbage leaf.
- Fold up the sides of each cabbage leaf and roll the leaves to form a small burrito and place it seam side down into the crock pot. Continue this process until you have 1 layer of cabbage rolls in the crock pot.
- Top with another 1/3 of the sauce mixture.
- Follow the same process to form the remaining cabbage rolls with the remaining leaves and mixture. Make a 2nd layer of cabbage rolls in the crock pot and top with the remaining sauce.
- Cover and cook on low for 6-8 hours until the rolls reach an internal temperature of 160 degrees Fahrenheit.
- Then the cabbage rolls are ready to serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 4 days.
Nutrition
Calories: 244kcal | Carbohydrates: 22g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 557mg | Potassium: 562mg | Fiber: 3g | Sugar: 11g | Vitamin A: 317IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 3mg
