Show Subscription Form




Slow-Cooked Cabbage Rolls Recipe
Slow-Cooked Cabbage Rolls Recipe photo by Taste of Home

Slow-Cooked Cabbage Rolls Recipe

Read Reviews (17)
4.31 17
Publisher Photo
"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."
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 6 hours
MAKES: 6 servings

Ingredients

  • 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

Directions

  1. 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.
  2. In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
  3. 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.
  4. 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

Reviews for Slow-Cooked Cabbage Rolls(17)

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 10, 2014

For never having made cabbage rolls before this was a fairly simple recipe and the results were excellant! My husband was in seventh heaven and when he took leftovers to work received several requests for the recipe. Definitely a keeper

MY REVIEW
Reviewed Jan. 11, 2014

I don't understand how to roll them - I'm rating it but haven't tried it yet - they are making me in order to submit ?? ;)

MY REVIEW
Reviewed Nov. 20, 2013

I enjoyed this recipe very much. I did not have V8, so I used an assortment of tomato sauces. I also added seasons and spices per the advice of other reviews. I used 2 lbs of ground beef, which I think took away from the flavor. All in all a good, hearty meal. Thanks

MY REVIEW
Reviewed Jul. 18, 2013

hey y'all... I found this through my slow cooker cookbook I downloaded for my Kindle. We didn't have the bell pepper so we substituted a jalapeno pepper cored, seeded, & chopped up. It was a very good dish, but I think next time I make it I will add a little more something to kick up the flavor a little bit. This one is

definitely going in my "keeper" pile!! Even the 8 yr old scarfed it down once she tasted it... Made a big pot of beans to go with it and it was a full meal after a day of working around the house!! Thanks again!

MY REVIEW
Reviewed Jul. 12, 2013

First time ever making cabbage rolls. EASY... DELICIOUS. Brought some to work for lunch and the whole clinic wants me to make them for our next pot luck. Thanks so much!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT