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Slow-Cooked Cabbage Rolls

 Slow-Cooked Cabbage Rolls
"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."
6 ServingsPrep: 20 min. Cook: 6 hours


  • 1 large head cabbage
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup Minute® White 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)
  • 1 can (46 ounces) V8 juice
  • Salt to taste
  • Grated Parmesan cheese, optional


  • 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.

2 of 2

Slow-Cooked Cabbage Rolls (continued)

Directions (continued)

  • 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.