Get ready to transport your taste buds to a world of hearty, comforting flavors with these mouthwatering Crock Pot Stuffed Cabbage Rolls! Imagine tender cabbage leaves lovingly wrapped around a savory blend of ground beef and rice, slow-cooked to perfection and bathed in a rich tomato sauce. This classic Eastern European dish is not just a meal – it's a culinary journey that promises to warm your soul and impress your dinner guests with minimal effort and maximum flavor!
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Cuisine: Eastern European
Serves: 8 servings
Ingredients
- 1 head of cabbage
- 1 lb ground beef
- 1 cup cooked rice
- 1 can tomato sauce
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Begin by preparing the cabbage. Bring a large pot of water to a boil. Carefully remove the core from the head of cabbage and place the whole head in the boiling water. Blanch the cabbage for about 2-3 minutes, or until the outer leaves become tender and pliable. Remove the cabbage from the pot and allow it to cool slightly. Once cool enough to handle, gently peel off 8-10 leaves, setting them aside to cool completely.
- In a large mixing bowl, combine the ground beef, cooked rice, onion powder, salt, and pepper. Mix the ingredients together thoroughly until well combined. This will be the filling for your cabbage rolls.
- Take one cabbage leaf and place it on a flat surface. Spoon about 2-3 tablespoons of the beef and rice mixture onto the center of the leaf. Fold the sides of the leaf over the filling and then roll it up from the bottom to the top, securing the filling inside. Repeat this process with the remaining cabbage leaves and filling mixture.
- In a separate bowl, mix the can of tomato sauce with a pinch of salt and pepper. This will be used to cover the cabbage rolls while they cook.
- Lightly grease the bottom of the crock pot with cooking spray or a small amount of oil. Place a few cabbage leaves at the bottom of the crock pot to prevent the rolls from sticking.
- Arrange the stuffed cabbage rolls seam-side down in the crock pot, stacking them if necessary. Pour the tomato sauce mixture over the top of the rolls, ensuring they are well covered. If you have any leftover cabbage leaves, you can place them on top as well.
- Cover the crock pot with the lid and set it to low heat. Allow the stuffed cabbage rolls to cook for about 6 hours. The rolls should be tender and the flavors well melded when done.
- Once cooked, carefully remove the cabbage rolls from the crock pot using tongs or a slotted spoon. Serve hot, drizzled with additional tomato sauce if desired. Enjoy your delicious Eastern European stuffed cabbage rolls!
Tips
- Choose a fresh, firm cabbage with large, pliable leaves for easier rolling and wrapping.
- When blanching the cabbage, don't overcook the leaves – you want them soft enough to roll but not falling apart.
- For extra flavor, consider adding minced garlic or a sprinkle of paprika to your meat mixture.
- If the cabbage leaves are too stiff to roll, you can briefly microwave them to make them more flexible.
- Make sure to seal the cabbage rolls tightly to prevent the filling from falling out during cooking.
- Don't skip lining the bottom of the crock pot with cabbage leaves – this prevents sticking and adds extra flavor.
- For a lighter version, you can substitute ground turkey for beef or use a mix of ground meats.
- Leftovers can be stored in the refrigerator for up to 3-4 days and often taste even better the next day!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 20g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 60mg
