Crockpot Cabbage Rolls are the perfect comfort food, made with ground beef and pork mixed with rice, onion, and spices rolled in cabbage leaves and slow cooked in a tangy tomato sauce!
Bring a large pot of water to a boil. Using a pairing knife, remove the core from the bottom of the cabbage. Using tongs, slowly lower the cabbage into the boiling water, being very careful not to splash the water.
As each leaf begins to pull away from the cabbage, remove it with the tongs and place it into a strainer. Try to grab the leaf from the bottom stem area to avoid breaking it. Once done, discard the center of the cabbage and any remaining water in the pot.
In a separate medium bowl, combine the beef, pork, rice, onion, egg, Worcestershire sauce, parsley, and spices. Work the meat together until well-combined.
In the pot we just drained, stir together the tomatoes, parsley, sugar, Worcestershire sauce, and sauce spices. Ladle some of the sauce into the crockpot, covering the bottom.
Place a cabbage leaf on a cutting board. Cut the bottom of the stem off (using a V shape, about 1-inch), so the leaf lays flat. Spoon about 3-4 tablespoons of the meat mixture onto the center of the leaf.
Fold both sides inwards, then roll the leaf over the meat mixture. Place seam-side down into the slow cooker. Repeat until you have a layer of rolls on the bottom of the slow cooker.
Cover the cabbage rolls with sauce, then make another layer of cabbage rolls on top. Continue until all of the cabbage leaves are used up. Then pour the remaining sauce on top and place the lid on the crockpot.
Cook on high for 3-4 hours, or on low for 7-8 hours, until the rolls are cooked through.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate leftovers in an airtight container for 3-4 days. Freeze leftovers in an airtight container for 2-3 months. Cooking Tips
When boiling the cabbage, wear oven mitts to lower it into the water, just in case any splashes.
When looking for a head of cabbage, pick one with large enough leaves, about 1 1/2 - 2 lbs. This will yield about 12-14 cabbage rolls.
When boiling the cabbage head, you'll eventually get down to leaves that are too small. You can save the extra cabbage for another dish.
You can also use Italian ground sausage or spicy ground sausage as your mixture. Omit the spices in the meat mixture, as these are already seasoned.