Crockpot Cabbage Rolls are made with ground beef and pork mixed with rice, onion, and spices rolled in cabbage leaves and slow cooked in a tangy tomato sauce.
I'll teach you how to make them. Let’s get started!
Here is everything you'll need to get started.
The core is the toughest part of the cabbage. Removing it before boiling will help the leaves release and make less work for us later!
Carefully lower the cabbage into a pot of boiling water. As each leaf pulls away from the cabbage head, use tongs to remove the leaf and place it in a strainer to drain.
Mix all of the meat ingredients together until combined.
Lay a cabbage leaf on a cutting board and cut the bottom stem off, using a V shape. Add 3-4 tablespoons of filling towards the top of the leaf.
Pull both sides of the cabbage leaf to the middle over the meat. Then roll the leaf all of the way around the meat. Repeat until you have all of the cabbage leaves filled.
Add all of the sauce ingredients to a bowl and whisk together. Add a layer of sauce to the slow cooker, covering the bottom completely. Leave some for the other layers.
Add rolls seam-side down into the slow cooker. Pour a layer of sauce, then another layer of cabbage rolls. Pour the remaining sauce on top.
Cook for 3-4 hours on high, or 7-8 hours on low. Serve with mashed potatoes or rice, and top with parmesan cheese.