I’m excited to share my Cabbage Rolls In The Crockpot, where ground beef and pork are mixed with rice, onion, and spices, rolled into cabbage leaves, and simmered in a tangy tomato sauce.

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I always get weirdly excited about rolling a head of green cabbage around a mix of seasoned ground beef. This is my no fuss take that cooks low and slow in a Cabbage Rolls In The Crockpot way so the leaves soften and the filling melts together.

Some folks call it Authentic Polish Golumpki, and yeah it nods to that, but it’s not precious; messy rolls still deliver big flavor. Lifting the lid is the best part, you never know which roll will be perfect.

If you’re tired of the same dinners, this one sparks curiosity, trust me you wont regret it.

Ingredients

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Cabbage: crunchy leaves add fiber and vitamin C, keep rolls tender and mild.
Ground beef: gives protein and savory depth, add fat for rich flavor.
Ground pork: brings juiciness and porky umami, help bind the meat mix.
Rice: starchy filler that bulks up filling, provide carbs and gentle texture.
Tomatoes: bright acidity and sweetness, give sauce body and vitamin C.
Onion and garlic: aromatic punch, they add sweetness when cooked and savory notes.
Brown sugar and Worcestershire: balance acidity with sweet and tangy umami hits.
Beef broth: adds meaty depth and moisture, keeps sauce from getting dry.

Ingredient Quantities

1 large head green cabbage about 2 1/2 to 3 pounds

1 pound ground beef 80 percent lean

1/2 pound ground pork

3/4 cup uncooked long grain white rice

1 small onion

2 cloves garlic

1 large egg

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon paprika

1 teaspoon dried parsley

28 ounce can crushed tomatoes

15 ounce can tomato sauce

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

1/2 cup beef broth or water

How to Make this

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1. Core the 1 large head green cabbage (about 2 1/2 to 3 pounds) and bring a big pot of water to a boil; either dunk the whole head for 3 to 4 minutes to loosen leaves or peel off individual leaves and blanch them 1 to 2 minutes until pliable, then drain and set aside.

2. Finely chop 1 small onion and mince 2 cloves garlic. In a skillet over medium heat sauté the onion and garlic just until soft, about 3 to 4 minutes; let cool a minute.

3. In a large bowl combine 1 pound ground beef, 1/2 pound ground pork, 3/4 cup uncooked long grain white rice, the sautéed onion and garlic, 1 large egg, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon paprika and 1 teaspoon dried parsley. Mix gently until everything is evenly incorporated but dont overwork the meat.

4. Trim the thick rib from the base of each cabbage leaf so it rolls easier. Put about 1/4 to 1/3 cup of the meat mixture on each leaf, fold in the sides and roll up tightly with the seam on the bottom; use a toothpick if a leaf wants to unroll.

5. Make the sauce by stirring together the 28 ounce can crushed tomatoes, 15 ounce can tomato sauce, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce and 1/2 cup beef broth or water until smooth.

6. Pour a thin layer of sauce into the bottom of the crockpot to prevent sticking, then pack the cabbage rolls seam-side down in a snug single layer. Pour the remaining sauce over the rolls, covering them mostly.

7. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the cabbage is tender and the rice is cooked through. If you used raw rice this timing should be enough, but check one roll near the end to be sure.

8. When done, carefully remove the rolls to a platter and let them rest 10 to 15 minutes so the sauce sets up a bit. Spoon extra sauce over individual servings.

9. Tips and hacks: if you want deeper flavor brown the meats first and drain them before mixing with rice; if you prefer guaranteed tender rice cook it 5 minutes first then cool before mixing; dont overfill leaves or they will burst; leftover rolls freeze great for quick meals; remove any toothpicks before serving.

Equipment Needed

1. Large stock pot (big enough to dunk the whole cabbage or blanch leaves)
2. Slotted spoon or tongs for lifting cabbage out of boiling water
3. Chef’s knife
4. Cutting board
5. Skillet or frying pan for sauteeing the onion and garlic
6. Large mixing bowl and wooden spoon to mix the meat and rice (dont overwork it)
7. Crockpot or slow cooker
8. Measuring cups and spoons plus a ladle or large spoon to pour the sauce and serve

FAQ

Can I swap the meats or make it leaner?

Yes, you can use all ground beef, or swap pork for ground turkey or chicken to make it leaner. Keep in mind pork adds fat and flavor, so if you go lean use a bit more Worcestershire or a splash of olive oil for richness.

Do I need to brown the meat and cook the rice first?

Browning the meat and sauteing the onion first is optional but adds big flavor. The recipe uses uncooked long grain rice and it will cook in the crockpot on low for about 7 to 8 hours. If you plan to cook on high for a shorter time cook the rice a little first or use pre cooked rice so it does not get mushy.

How long do I cook the cabbage rolls in the crockpot?

Cook on LOW for 7 to 8 hours for best results, or on HIGH for 3 to 4 hours. If you used pre cooked rice start checking earlier to avoid overcooking the filling.

What's the easiest way to get whole cabbage leaves without tearing them?

Cut out the core, then either steam or microwave the whole head for 4 to 5 minutes to loosen leaves, or dunk the head in boiling water for 2 to 3 minutes and peel leaves off. Smaller tears can be fixed by overlapping two leaves when wrapping.

Can I make these ahead or freeze them?

Yes. You can assemble and freeze uncooked rolls in a freezer safe container up to 3 months, or freeze cooked rolls. Thaw overnight and reheat in the crockpot on low 3 to 4 hours or in the oven at 350 F until heated through.

My rolls fall apart while cooking, what am I doing wrong?

Make sure you roll them snugly and tuck the sides in, place them seam side down, and pack them close in the pot so they support each other. A small plate on top can keep them submerged in sauce. If the sauce is too thin remove the lid for the last 30 to 60 minutes or thicken with a cornstarch slurry on the stove.

Crockpot Cabbage Rolls Recipe Substitutions and Variations

1 large head green cabbage -> Savoy or Napa cabbage work great, they’re softer and roll easier; or use large blanched collard or Swiss chard leaves if you want a heartier, low-carb option.
1 pound ground beef / 1/2 pound ground pork -> swap for 1 1/2 pounds ground turkey or chicken for a leaner roll, or use all pork for richer flavor, or try plant-based crumbles for a vegetarian version.
3/4 cup uncooked long grain white rice -> sub with 3/4 cup uncooked brown rice (cook a bit longer), or 3/4 cup quinoa for nuttier texture, or use 3/4 cup quick-cooking minute rice if you’re in a hurry.
28 oz crushed tomatoes / 15 oz tomato sauce / 2 tbsp brown sugar / 1 tbsp Worcestershire -> use a 28 oz can fire-roasted tomatoes plus 1 cup plain tomato passata if you like smokiness; replace brown sugar with 1 tbsp maple syrup or honey; swap Worcestershire for 1 tbsp soy sauce plus 1 tsp balsamic vinegar.

Pro Tips

1) Brown the meats before mixing for deeper, more complex flavor, then drain off excess fat so the filling isn’t greasy.
2) Partially cook or soak the rice first (just a few minutes) if you want a foolproof tender center, or use pre-cooked rice to cut cook-time and avoid underdone grains.
3) Prevent sticking and falling-apart rolls by placing a few extra cabbage leaves or a bit of sauce on the crockpot bottom, and pack the rolls snugly so they support each other.
4) If rolls try to float, weigh them down with an inverted oven-safe plate or a foil-wrapped ball so they stay submerged and cook evenly.
5) Let the finished rolls rest 10 to 15 minutes before serving so the sauce sets, and freeze leftovers in sauce for best texture when reheating.

Crockpot Cabbage Rolls Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I’m excited to share my Cabbage Rolls In The Crockpot, where ground beef and pork are mixed with rice, onion, and spices, rolled into cabbage leaves, and simmered in a tangy tomato sauce.

Servings

servings

Calories

405

kcal

Equipment: 1. Large stock pot (big enough to dunk the whole cabbage or blanch leaves)
2. Slotted spoon or tongs for lifting cabbage out of boiling water
3. Chef’s knife
4. Cutting board
5. Skillet or frying pan for sauteeing the onion and garlic
6. Large mixing bowl and wooden spoon to mix the meat and rice (dont overwork it)
7. Crockpot or slow cooker
8. Measuring cups and spoons plus a ladle or large spoon to pour the sauce and serve

Ingredients

1 large head green cabbage about 2 1/2 to 3 pounds
1 pound ground beef 80 percent lean
1/2 pound ground pork
3/4 cup uncooked long grain white rice
1 small onion
2 cloves garlic
1 large egg
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried parsley
28 ounce can crushed tomatoes
15 ounce can tomato sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/2 cup beef broth or water

Directions

Core the 1 large head green cabbage (about 2 1/2 to 3 pounds) and bring a big pot of water to a boil; either dunk the whole head for 3 to 4 minutes to loosen leaves or peel off individual leaves and blanch them 1 to 2 minutes until pliable, then drain and set aside.
Finely chop 1 small onion and mince 2 cloves garlic. In a skillet over medium heat sauté the onion and garlic just until soft, about 3 to 4 minutes; let cool a minute.
In a large bowl combine 1 pound ground beef, 1/2 pound ground pork, 3/4 cup uncooked long grain white rice, the sautéed onion and garlic, 1 large egg, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon paprika and 1 teaspoon dried parsley. Mix gently until everything is evenly incorporated but dont overwork the meat.
Trim the thick rib from the base of each cabbage leaf so it rolls easier. Put about 1/4 to 1/3 cup of the meat mixture on each leaf, fold in the sides and roll up tightly with the seam on the bottom; use a toothpick if a leaf wants to unroll.
Make the sauce by stirring together the 28 ounce can crushed tomatoes, 15 ounce can tomato sauce, 2 tablespoons brown sugar, 1 tablespoon Worcestershire sauce and 1/2 cup beef broth or water until smooth.
Pour a thin layer of sauce into the bottom of the crockpot to prevent sticking, then pack the cabbage rolls seam-side down in a snug single layer. Pour the remaining sauce over the rolls, covering them mostly.
Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the cabbage is tender and the rice is cooked through. If you used raw rice this timing should be enough, but check one roll near the end to be sure.
When done, carefully remove the rolls to a platter and let them rest 10 to 15 minutes so the sauce sets up a bit. Spoon extra sauce over individual servings.
Tips and hacks: if you want deeper flavor brown the meats first and drain them before mixing with rice; if you prefer guaranteed tender rice cook it 5 minutes first then cool before mixing; dont overfill leaves or they will burst; leftover rolls freeze great for quick meals; remove any toothpicks before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.