Slow-Cooked Cabbage Rolls

Stuffed cabbage may be one of the oldest comfort foods, having roots all over Central and Eastern Europe. Each country and culture puts its unique stamp on them, varying spices, sauces, and add-ins, but they’re all deliciously savory and satisfying.

But what exactly are cabbage rolls? Cabbage rolls are made by wrapping boiled cabbage leaves around a filling, typically meat and rice, and baked in a sauce—commonly tomato-based. These crockpot cabbage rolls are a convenient twist on old-world recipes without compromising flavor. Cooking the rolls in a slow cooker allows them to be ready for dinner when you are. Additionally, the slow-cooking process ensures that the meat filling will be perfectly fork-tender.

Ingredients for Slow-Cooked Cabbage Rolls

• Cabbage: Choose a large head of cabbage to ensure good-sized leaves for stuffing. Cabbage rolls are traditionally made with green cabbage, but you can choose purple or red cabbage if you prefer.
• Tomato sauce: This recipe calls for a small can of tomato sauce for convenience. You can substitute your favorite jarred brand or try this homemade basic tomato sauce recipe.
• Rice: Quick-cooking or parboiled rice will ensure that the rice thoroughly cooks and absorbs just the right amount of moisture from the meat.
• Green pepper: Finely diced green pepper in the filling adds moisture and flavor that will complement the tomato sauce.
• Saltines: These crackers are crushed up as a lighter and saltier substitute for breadcrumbs.
• Egg: As with meatballs, a large egg in the filling will help the cabbage rolls retain their shape when cooked.
• Onion soup mix: Dry onion soup mix, a mixture of dried herbs, spices and bullion, gives the cabbage rolls their savory flavor.
• Ground beef: Use lean ground beef or ground sirloin to keep the crockpot cabbage rolls low in saturated fat. However, going above 90% lean might make the rolls taste too dry.
• V8 juice: A 46-ounce can of V8 is the cooking sauce for these slow-cooked cabbage rolls. While tomato-forward, V8 contains juice from several other noteworthy vegetables, including carrots, celery, beets, spinach and others. It’s filled with vitamins and produces a thinner sauce, typical for many regional cabbage roll recipes.
  Editor’s Note: If you are watching your sodium opt for V8 Low Sodium.
• Optional topping: Grated Parmesan cheese gives the cabbage rolls a final boost of flavor.

Directions

Step 1: Parboil the cabbage

Place the entire head of cabbage into a large pot of boiling water until completely submerged. Allow to boil for approximately five minutes or until the leaves begin to fall off the head. Take the cabbage out of the water and drain. Remove 12 leaves from the head and place the remaining cabbage into the refrigerator for another use. Using a sharp knife, remove the thick vein from the bottom of each leaf by creating a V-shaped notch, and set aside.

Step 2: Make the filling

In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Mix to combine the ingredients. Add the ground beef and continue to mix well until well incorporated.

Step 3: Roll ’em up

Place 1/3 cup of the filling onto the center of a cabbage leaf. Similar to making a burrito, fold the sides up and over the filling, and then roll the cabbage leaf to completely enclose the filling. Place the rolls, seam side down, into the crock pot.

Step 4: Cook low and slow

When all the rolls are in the slow cooker, pour the V8 juice over the top and cover with the lid. Set the slow cooker to low, and cook for six to seven hours or until the filling is cooked through and reaches 160ºF. When ready to serve, sprinkle with cheese, if desired.

Recipe Variations

• Make them sweet and sour: Some cultural variations of cabbage rolls, such as Lithuanian balandeliai and Jewish holishkes, add raisins, brown sugar and lemon for a sweet and sour profile.
• Make them with poultry: For an even leaner version of crockpot cabbage rolls and a slightly different flavor profile, use ground chicken or turkey in place of beef.
• Make them smoky: Use equal parts ground beef and finely diced smoked pork sausage for the filling. Top with crumbled bacon to take them to smokey flavor town.

How to Store Crockpot Cabbage Rolls

Once the food cools, store the leftovers in an airtight container in the refrigerator for up to four days. Cabbage rolls can be reheated in the microwave or a 350º oven until heated through.

Can you freeze cabbage rolls?

Yes; when the cabbage rolls cool, cover them tightly with plastic wrap, place in a freezer-safe container, and freeze for up to three months. When ready to use, thaw them in the refrigerator overnight and remove 40 minutes before reheating. Remove the plastic wrap, cover with foil and bake at 350º for 30 to 35 minutes or until heated through.

Crockpot Cabbage Roll Tips

Can I make these in my pressure cooker?

You can. However, the cabbage rolls will cook really, really fast. Check your cooker’s directions on the proper settings and times so they don’t overcook and become mushy.

What can I serve with slow-cooked cabbage rolls?

These cabbage rolls pair will with any number of sides. They are commonly served with potatoes, rice or a root vegetable side dish.

Can they be made gluten-free?

Absolutely! Swap out the saltines with gluten-free oats, and these slow-cooked cabbage rolls will become an excellent option for anyone with a gluten sensitivity.