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Slow-Cooked Cabbage Rolls Recipe

Slow-Cooked Cabbage Rolls Recipe photo by Taste of Home

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"I've worked full-time for more than 30 years, and this super slow-cooker recipe has been a lifesaver," writes Rosemary Jarvis of Sparta, Tennessee. "It cooks while I'm away and smells heavenly when I walk in the door in the evening."

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Slow-Cooked Cabbage Rolls Recipe

Prep: 20 min. Cook: 6 hours

Yield: 6 Servings

20 360 380

Ingredients

1 large head cabbage
1 can (8 ounces) tomato sauce
3/4 cup quick-cooking rice
1/2 cup chopped green pepper
1/2 cup crushed saltines (about 15 crackers)
1 egg, lightly beaten
1 ounce onion soup mix
1-1/2 pounds lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 can (46 ounces) V8 juice
Salt to taste
Grated Parmesan cheese, optional

Directions

Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired. Yield: 6 servings.

Originally published as Slow-Cooked Cabbage Rolls in Country Woman March/April 2001, p41

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Reviews for Slow-Cooked Cabbage Rolls

Slow-Cooked Cabbage Rolls

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(1-10) of 12 reviews

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Reviewed on Sep. 12, 2012 by voodoowitch

Too much work for a mediocre dish.

Reviewed on Jul. 26, 2012 by jmack1955

I really don't know how to cook, but the first time I try to make it, The cabbage rolls was so good, that I make it alot.

Thank you taste of home for a great recipe

Reviewed on Apr. 04, 2011 by strunkzeke

Hello,

Can you please tell me about the freezer method? Do the leaves just come off after being frozen, are they easy to work with?

Reviewed on Jan. 29, 2011 by danielleylee

Made these for my husbands birthday dinner! What can I say he loved them! I did use spicy V8 to kick up the heat on this classic dish.

Reviewed on Jan. 10, 2011 by muffnette

This was very good! although i think i may add more spice to the mixture even though there was a nice mix of ingredients felt like it needed more oomph - i all ready added a few splashes of worcestshire sauce to it but i might add some chili powder or something in there too. had a hard time w/the leaves - only was able to get maybe a good 7 of them - i need to buy a bigger head next time... otherwise all very good - made it w/mashed potatoes and putting the gravy and the rolls on top of that - YUM!!!!!

Reviewed on Sep. 13, 2010 by clellish

This is so easy to make and so delicious! I substituted instant brown rice for the white rice and bread crumbs for the saltines.

Reviewed on Sep. 28, 2009 by TS-P

We prefer our cabbage rolls bite-sized, so use 1/2 a cabbage leaf. This also makes rolling easier.

Reviewed on Sep. 28, 2009 by TS-P

To make the cabbage much easier to work with, put it in the freezer (no washing), for at least 2 weeks before making the rolls! This is So much easier than boiling, & saves the nutrients from being thrown down the drain with the water!

Reviewed on Sep. 28, 2009 by TS-P

Reviewed on Mar. 17, 2009 by SWeirick

This was really good, a little difficult to make (the cabbage is hard to work with) but worth it! We didn't have the V-8 so I just used tomato juice. Still came out yummie!

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