Do I have to microwave the cabbage first?

I found that softening the cabbage in the microwave made rolling so much easier. You can also blanch the cabbage in boiling water if you prefer, but microwaving saved me time and effort.

Can these cabbage rolls be made ahead of time?

Absolutely. I prepared mine the night before, rolled them, and kept them in the fridge. The next morning, I just layered them in the slow cooker with the sauce and let it cook while I went about my day.

What’s the best way to store leftovers?

After making a batch, I stored some in an airtight container in the fridge. They held up wonderfully for about four days, and the flavors actually got deeper. They also freeze well—just wrap them tightly, and you’ll have a ready-made meal for later.

Do I need to serve them with anything else?

Honestly, they’re filling enough on their own, but I liked adding some crusty bread on the side to soak up that tangy tomato sauce. A simple salad worked well too, giving a fresh contrast to the rich rolls.

Slow Cooker Cabbage Rolls Recipe

Description

Slow Cooker Cabbage Rolls feature tender cabbage leaves wrapped around a savory filling of ground beef or pork, rice, onions, and garlic, all simmered in a rich tomato sauce with herbs, Worcestershire, and a touch of brown sugar for comforting, hearty flavor.

Ingredients

1 cabbage

1 lb ground beef or pork (or a combination)

1 onion diced

1 cup uncooked rice

2 garlic cloves minced

1 large egg beaten

1 teaspoon salt

1 teaspoon dried oregano

½ teaspoon pepper

½ teaspoon dried thyme

4 cups tomato juice

6 oz tomato paste 1 can

2 tablespoon gluten-free Worcestershire sauce

4 tablespoon brown sugar

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Instructions

Remove the tough outer layer of leaves from the cabbage

Put the cabbage core side down in a large microwave-safe bowl and add ½ cup of water

Microwave on high for 10 minutes

Carefully turn the cabbage and microwave for a further 10 minutes

When the cabbage is cool enough to handle, cut around the base to loosen leaves, peeling them off the head.

When you have 16 softened cabbage leaves of roughly the same size, set them aside while you make the filling.

In a bowl, combine egg, ground beef, rice, garlic, onion, oregano, thyme, salt, and pepper.

In another bowl, combine tomato juice, tomato paste, Worcestershire sauce, and brown sugar.

Cover the bottom of the slow cooker with any excess cabbage leaves

Pour ½ of the sauce over the leaves in the slow cooker

To make the rolls, put a ¼ cup of filling down the center of each cabbage leaf.

Fold up the sides and then roll the leaves, placing each roll seam side down in the slow cooker, until you have one layer.

Cover with the remaining tomato sauce mixture.

Pour the remaining sauce over the top.

Cover and cook on low 6-8 hours

Prep Time: 25 min
Cook Time: 6 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: Homemade