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Beef & Rice Stuffed Cabbage Rolls

This recipe is special to me because it’s an easy one-pot meal that tastes like you spent the whole day in the kitchen. My family loves it. —Lynn Bowen, Geraldine, Alabama
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    6 servings


  • 12 cabbage leaves
  • 1 cup cooked brown rice
  • 1/4 cup finely chopped onion
  • 1 large egg, lightly beaten
  • 1/4 cup fat-free milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound lean ground beef (90% lean)
  • SAUCE:
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce


  • In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut.
  • In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up.
  • Place 6 rolls in a 4- or 5-qt. slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160° and cabbage is tender.
Nutrition Facts
2 cabbage rolls: 204 calories, 7g fat (3g saturated fat), 83mg cholesterol, 446mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch.


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Average Rating:
  • Cindy
    Oct 26, 2020

    The taste was great but I had to deduct a star because of the cooking. I had mine in a crockpot on low for 6 hours and they turned completely into mush. I was able to salvage them by adding some more (cooked) cabbage and calling it a casserole. So my tip is to watch your cooking time closely.

  • Cutie0164
    Mar 26, 2020

    I have never been a fan of cabbage my whole life until 2 weeks ago. As a diabetic, I am learning to like certain foods to manage my diabetes. I made this recipe but did 2 swap outs. Instead of rice, I used red/white Quinoa. Instead of ground beef, I used 1 pound bison meat. Everything was as directed. My husband and I loved it! A recipe that is definitely a keeper in my house. Next time, I will double up on the sauce. This recipe converted this cabbage hater into a cabbage lover!

  • annie1992
    Mar 18, 2020

    I've been using this recipe for years, found it in an old paperback "slow cooker" cookbook. The sauce has only one tablespoon of brown sugar, it's not like you're putting in a cup, but sub brown sugar splenda or leave it out if you like. I did find that I can use raw ground meat but if you don't cook the rice before using it, it will stay crunchy. Probably minute rice would work too. I put the cabbage leaves in the microwave to soften before rolling them, it's less messy than the boiling water method. And collard leaves work great, are bigger and are easier to roll!

  • Cinna
    Mar 3, 2020

    There was no

  • Jimmy
    Feb 6, 2020

    No comment left

  • Audrey
    Jan 31, 2020

    Have made cabbage rolls for years. You can use tomato juice to cook cabbage rolls in and don’t need brown sugar. Also you mix the hamburger raw with other ingredients. Yummy

  • Brittani
    Jan 1, 2020

    Hi, I’d love to try this recipe but I have one question; is the ground beef cooked prior or is it raw when mixed in?

  • BusyMommyofFour
    May 22, 2019

    What is the recipe for the sauce?

  • Susan
    Mar 19, 2019

    Went exactly by recipe

  • catherine815
    Nov 8, 2018

    an easy way to do the cabbage is to freeze it, thaw and cut the v notch and roll as usual. the cabbage will be very pliable and there is no boiling of the leaves :)