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Slow Cooker Cabbage Rolls |
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I have been making this recipe for years. It takes a little time to prepare but it is worth every minute. The savoy cabbage makes rolling a snap!
Ingredients
- 1 Savoy Cabbage
- 1 lb. Ground beef
- 1 cup Rice (cooked)
- 1 Onion, diced
- Salt & Pepper
- 1 egg
- 1 large can Tomato Sauce, plain
- 1/2 cup water
- 1 Tbsp brown sugar
- 1 Tbsp Worcestershire sauce
- Salt & Pepper
Directions
- Combine ground beef, rice, onions, egg, salt and pepper. Set aside.
- Pull Savoy Cabbage off one leaf at a time. Place loosely into microwave and cook on high for 1-2 minutes until limp but not falling apart.
- Lay leaf on a flat surface. Put a spoonful of mixture at large end of of leaf and fold over, folding sides in as you roll to the end of the leaf. *Note: cut out large core if neccessary.
- Place cabbage rolls into slow cooker one at a time covering the bottom first, then laying rolls overtop of layer in between to make removing from slow cooker easier. Continue until cabbage leaves are all filled.
- In a bowl, combine tomato sauce, Worcestershire, brown sugar, water and mix. Pour over top of cabbage rolls.
- Cover and cook on low for 8 hours.
- Serve with crusty bread.
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Helen | January 15, 2009 at 9:45 am - §
This was a fantastic recipe and one that I will make again. The savoy cabbage made the process a little quicker than boiling cabbage leaves. The sauce had a touch of sweetness which made the kids happy. I like the idea of having rice on hand as the mixture goes together quickly and I was able to have the slow cooker turned on in less than 20 minutes.[Slow Cooker Used: Hamilton Beach Stay or Go 6qt Slow Cooker]
Janice- 2manyguys2009 | January 31, 2009 at 12:08 pm - §
Helen, there is another way that you do not have to boil the cabbage. You can simply freeze the whole head of cabbage (place in large freezer bag and label it for cabbage rolls) and when you are ready to make the cabbage rolls, just thaw it safely in a bowl in the fridge and it is ready to be cut and rolled. I learned that from my instructor when I took the cooking course. Hope that helps.
Teresa van der Heide | February 5, 2009 at 3:51 pm - §
I love cabbage rolls and take them to a whole new level of lazy. I brown beef and onions. I shred the cabbage. I combine the beef, cabbage, tomato soup (or tomato sauce) some water (if using the soup), and some salt and pepper in the slow cooker. when we are ready to eat I serve it over minute rice. It's nice and quick if you don't have much prep time. Or if you have leftover ground beef.
brenda | February 6, 2009 at 12:47 pm - §
This was the first time i've made them with savoy cabbage or in a slow cooker. I didn't find the savoy cabbage easy to work with. only about 5 of the outer leaves were big enough to roll with. The inner leaves, while perfectly edible, were not big enough to use once the hard stem piece was removed. I thought i had chosen a decent sized cabbage, perhaps not. I am eager to see how they turn out, i'm sure they will taste fine....but in the end i didn't feel the prep was that much simpler than boiling the cabbage and baking them in the oven. When i think slow cooker i want something really simple. Fun to try though.