These Slow Cooker Cabbage Rolls are not only like Mom’s but super simple to make. My mom had the best cabbage rolls recipe ever. My search is over!
I never got her recipe but I’ve always wanted to duplicate her’s as best I could. This one is the closest I’ve found!
Firm rolls, moist meat, and not overly saucy.
The use of savoy cabbage makes all the difference. The smooth flavor of savoy cabbage compliments the beef mixture very well.
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Delicious cabbage rolls stuffed with ground beef and rice. One the best "meat stretcher" recipes out there!
- 12 leaves Savoy cabbage
- 1 cup cooked white rice
- 1 egg beaten
- 1/4 cup milk
- 1/4 cup minced onion
- 1 pound extra-lean ground beef
- 1 1/4 teaspoons salt
- 1 1/4 teaspoons ground black pepper
- 1 8 ounce can tomato sauce
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
- In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
- In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
- Cover, and cook on Low 8 to 9 hours.
Enjoy!
Tips And Tidbits About Slow Cooker Cabbage Rolls
Here’s a simple way to separate and soften the cabbage leaves.
Cut the core from a head of cabbage with a paring knife. Place the cored head of cabbage very carefully into a large pot of boiling water. Cover for about 1 minute. After that time the outer leaves will begin to peel away. Gently pull them off with tongs.
After the first layer let another layer loosen and pull them off too. Parboiling allows the leaves to loosen from the head for easy removal. It also makes the leaves soft and much easier for rolling!
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