Easy Slow Cooker Cabbage Rolls

Jump to Recipe

Slow Cooker Cabbage Rolls take a classic comfort dish and make it even better. You get to come home to a delicious, nutritious dinner without having to cook. These stuffed cabbage rolls are hearty and filling and always a hit!

Stuffed Cabbage Rolls on a white plate with a fork.

Want to save this recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Jump to:

About Cabbage Rolls
Classic Cabbage Rolls
Here's What you Need to Make This Recipe
How To Make It, Step by Step
Tip: How To Soften The Cabbage Leaves
Recipe Tips
Can You Freeze Cabbage Rolls?
Recipe FAQs
Serving Suggestions
Recipe
Comments

About Cabbage Rolls

Homey, humble cabbage rolls are one of those classic, big batch dishes. Big batch because, well, cabbages are big.

Stuffed cabbage dishes are featured in the cuisines of many cultures, but in particular Eastern Europe.

The cabbage rolls that most Canadians are familiar with are of Ukrainian origin. They're usually a filling of ground meat and rice, rolled up in cabbage leaves. Then you top them with tomato sauce and bake. Ukrainian cabbage rolls are a delicious staple in many generations of Canadian homes.

Two cabbage rolls on a plate, one being cut in half with a fork.

Classic Cabbage Rolls

Stuffed cabbage recipes vary greatly, and many Moms and Grandmas have their own cherished cabbage roll recipe versions. Some recipes use bacon, ground pork, or turkey. Some versions have different vegetables and sauces.

This recipe is as basic as you can get, but it's still delicious. You can roll these up on a Sunday, and on Monday morning, plug in the slow cooker for a hearty and satisfying dinner when you get home.

Here's What you Need to Make This Recipe

You don't need a lot of ingredients to make slow cooker cabbage rolls! Here they are:

For the Rolls:

Cabbage, of course. You can use regular green cabbage, savoy cabbage, napa, or even red cabbage. Learn about the differences: 4 Types of Cabbages.
Ground beef or pork, or a mixture of both. Because you won't be able to drain the fat from this recipe, lean ground meats are the ideal choice.
Rice. Long white rice such as basmati is traditional, but you can use brown rice, barley, or really any grain if you want to experiment.
Egg: a beaten egg helps to bind the meat without overworking it.
Onion: I'm using a medium onion, which is about one cup diced.
Garlic: Buying jars of fresh pre-minced garlic is a huge time-saver and just as good as fresh.
Herbs: I used dried oregano and thyme for this recipe. If you want to substitute fresh herbs for the dried ones, use one tablespoon fresh for every teaspoon of dried herbs.

The ingredients to make the cabbage rolls.

For the Sauce:

Tomato Juice: Many recipes use canned tomato soup, but I prefer to limit the amount of sodium, sugar and other ingredients. Tomato juice also has a brighter, fresher flavour.
Tomato paste: Tomato paste thickens the sauce and adds body and flavour
Worcestershire sauce: I use a gluten-free Worcestershire sauce, but if gluten isn't an issue, use your favourite brand. Just don't leave it out.
Brown sugar: Even though I do like to limit the sugar, a touch of sugar balances the acidity of the tomato sauce.

How To Make It, Step by Step

Combine the filling ingredients in a bowl
Mix well
Spoon filling into the center of each cabbage leaf
Roll the leaves around the filling

Fold the ends inside before wrapping the cabbage rolls completely.
Mix together the sauce ingredients and add a layer of sauce, along with any extra cabbage, to the slow cooker.
Place cabbage rolls, seam side down in a single layer.
Cover the rolls with the remaining sauce.

Steps 5 through 8 of making this recipe.

Tip: How To Soften The Cabbage Leaves

In order to make cabbage rolls, the cabbage leaves must be softened. It may seem daunting, but there are three easy ways to do it.

1.Freeze

If you simply freeze the whole cabbage, then allow it to thaw, the leaves will be perfectly softened. This is because of moisture released during thawing. This method is fuss-free. However, it requires planning for freezing and thawing time. If you know you will make cabbage rolls this week, put your cabbage in the freezer as soon as you bring it home from the store or market.

2.Blanche

Blanching the cabbage in boiling water is the traditional method. It's also the most tedious and can be hazardous. You'll need a large pot to boil the cabbage. Use tongs to remove the outer leaves as they soften, which means tending the pot while each layer of leaves softens. There is a risk of getting splashed with boiling water, so make sure those tongs are long ones. Keep a colander suspended over a bowl, next to the stove.

You can also peel the leaves from the cabbage before blanching them. This is less tedious and less messy, but more time-consuming. If you do it this way, blanche the leaves in batches for three minutes.

3.Microwave

Using the microwave eliminates the tedium and does a good job of softening the cabbage leaves. For this method, you are basically steaming the cabbage. Place the cabbage in a large bowl with a few inches of water. Microwave on high for ten minutes. Turn, using forks or tongs, then microwave for another ten minutes. Once the cabbage is cool enough to handle, the leaves will be soft and easy to remove.

Recipe Tips

If your slow cooker is not large enough to cook the cabbage rolls in a single layer, use cabbage leaves to separate the layers.
You don't need to remove the core from the cabbage before microwaving. However, if you do remove the core, it will speed up the microwave time. You will need a sharp knife and a stable surface.
If you love cabbage and have extra, you can wrap the filling in two leaves for each roll, making a double layer of cabbage.

Can You Freeze Cabbage Rolls?

Cabbage rolls are perfect for the freezer, but you should freeze them uncooked because they won't hold their shape or texture if you freeze them after cooking. To freeze them, after filling the rolls, place them on a parchment-lined or lightly oiled baking sheet in a single layer. Place in the freezer for about an hour or until they are firm. Then pack the rolls in freezer bags or air-tight freezer-safe containers.

When you want to cook them, defrost them in the fridge, prepare your sauce, and cook as per the instructions.

A couple of things to keep in mind if you want to freeze uncooked slow cooker cabbage rolls:

If the ground meat you are using was previously frozen, it can't be frozen again after thawing, so only freeze the cabbage rolls if you are using fresh, not previously frozen meat.
Don't use the freezer method to soften the cabbage if you plan to freeze the rolls.

A top down view of two cabbage rolls on a plate.

Recipe FAQs

Why are my cabbage rolls tough?

The rolls can be tough if the cabbage leaves didn't get softened enough before cooking, or if the rolls didn't get cooked long enough. When pre-softening the cabbage leaves, they should be pliable enough to roll around the filling, but not limp.

How long do cabbage rolls last in the fridge?

You can keep your cooked cabbage rolls in the fridge for 3-4 days.

Slow Cooker Cabbage Rolls on a white plate.

Serving Suggestions

We like these slow cooker cabbage rolls as a meal by themselves, but you can also serve them with side dishes, like Mashed Potatoes, or Sautéed Green Beans. And you can never go wrong with a salad. These are perfect: Shaved Brussels Sprouts Salad or Classic Potato Salad. And it's always great to have something to mop up that yummy sauce. We like Soda Bread.

Cabbage works really well in the slow cooker! You might also want to try Slow Cooker Red Cabbage & Apples, or Slow Cooker Corned Beef and Cabbage.

Recipe

Comments

4.90 from 55 votes (47 ratings without comment)

Slow Cooker Cabbage Rolls

About Cabbage Rolls

Classic Cabbage Rolls