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Meatball Cabbage Rolls

 Meatball Cabbage Rolls
My mother would often have these cabbage rolls simmering in her slow cooker when my family and I arrived at her house for week-end visits. The mouthwatering meatballs tucked inside made these stand out from any other cabbage rolls I've tried.—Betty Buckmaster, Muskogee, Oklahoma
4-6 ServingsPrep: 25 min. Cook: 8 hours


  • 1 large head cabbage
  • 2 cans (one 15 ounces and one 8 ounces) tomato sauce, divided
  • 1 small onion, chopped
  • 1/3 cup uncooked long grain rice
  • 2 tablespoons chili powder
  • Salt and garlic powder to taste
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • In a Dutch oven, cook cabbage in boiling water just until leaves fall
  • off head. Set aside 14-16 large leaves for rolls. (Refrigerate
  • remaining cabbage for another use.) Cut out the thick vein from the
  • bottom of each reserved leaf, making a V-shaped cut.
  • In a large bowl, combine 8 oz. of tomato sauce, onion, rice, chili
  • powder, salt and garlic powder. Crumble beef over mixture; mix well.
  • Shape into 2-in. balls. Place one meatball on each cabbage leaf;
  • overlap cut ends of leaf. Fold in sides, beginning from the cut end.
  • Roll up completely to enclose meatball. Secure with toothpicks.
  • Place in a 5-qt. slow cooker. Pour remaining tomato sauce over
  • cabbage rolls. Cover and cook on low for 8 hours or until meat is no
  • longer pink and cabbage is tender. Discard toothpicks
  • Yield: 4-6 servings.

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Meatball Cabbage Rolls (continued)

Nutritional Facts: 1 serving (1 each) equals 277 calories, 10 g fat (4 g saturated fat), 50 mg cholesterol, 599 mg sodium, 27 g carbohydrate, 7 g fiber, 21 g protein.