Sunday, March 4, 2012

Slow Cooker Cabbage Rolls

  • Ingredients listed are how our family made this.  Original recipe can be found at

  • Ingredients

  • 12 leaves cabbage (two large heads)**
  • 1 cup cooked white rice
  • 1 egg, beaten
  • 1/4 cup milk
  • 1 pound extra-lean ground beef
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons ground black pepper
  • 1 teaspoon garlic powder
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce


  1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
  2. In large bowl, combine 1 cup cooked rice, egg, garlic powder, milk, 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.
  3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
  4. Cover, and cook on Low 8 to 9 hours.

**steaming the entire head of cabbage will make the leaves easier to work with and pull apart

**for a make ahead, prepare rolls and seal in vacuum seal bag; put sauce mix in a separate bag and store both bags in freezer.  

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