Slow-Cooker Stuffed Cabbage Rolls

Dive into the comforting flavors of classic Stuffed Cabbage Rolls! This hearty dish features tender cabbage leaves filled with a savory mixture of ground beef, ground pork, and rice, all enhanced by the rich taste of bacon and a tangy tomato sauce.

Perfect for family dinners or gatherings, these rolls are both satisfying and nourishing. With a slow cooker method, they’re easy to prepare and allow the flavors to meld beautifully, making each bite a delightful experience!

Stuffed Cabbage Rolls

Ingredients:

1 head green cabbage, 1 to 2 pounds

2 slices bacon

1 pound lean ground beef

1 pound ground pork

1 large egg, beaten

1/4 cup milk

1/4 cup chopped onion (from 1/2 medium onion)

1 cup cooked rice

1 teaspoon fine salt

1/4 teaspoon freshly ground black pepper

1 (15-ounce) can tomato sauce

2 tablespoons lemon juice (from 1/2 large lemon)

2 tablespoons brown sugar, packed

1 1/2 teaspoons Worcestershire sauce

Instructions:

Step 1: Prep the Cabbage

Start by placing the head of green cabbage in a large pot of boiling water for about 2-3 minutes to soften the leaves.

Carefully remove it and let it cool until you can handle it, then peel off the leaves.

Step 2: Cook the Bacon

In a medium skillet, cook the two slices of bacon over medium heat until crispy.

Allow the bacon to cool, then chop it into small pieces.

Set aside, keeping the drippings in the pan.

Step 3: Mix the Filling

In a big mixing bowl, combine the lean ground beef, ground pork, beaten egg, milk, chopped onion, cooked rice, fine salt, and black pepper.

Mix until all ingredients are well combined.

Step 4: Stuff the Leaves

Take a cabbage leaf and place about 1/4 cup of the meat mixture in the center.

Roll the leaf up tightly, tucking in the sides as you go, and place it seam-side down in a slow cooker.

Repeat this process with the remaining leaves and filling.

Step 5: Make the Sauce

In a separate bowl, whisk together the tomato sauce, lemon juice, brown sugar, and Worcestershire sauce until smooth.

Step 6: Combine and Cook

Pour the sauce evenly over the cabbage rolls in the slow cooker.

Sprinkle the chopped bacon on top.

Cover and cook on low for 7 to 9 hours or on high for 4 to 5 hours, until the meat is fully cooked and reaches an internal temperature of 160°F.

Step 7: Serve

Carefully transfer the cabbage rolls to a serving dish and spoon the sauce over them before enjoying your meal.

Enjoy!!!

Notes:

Cabbage Preparation: To easily peel the leaves from the cabbage, you can freeze the head of cabbage overnight and then thaw it. This will soften the leaves and make them easier to separate without tearing.

Meat Variations: Feel free to mix and match ground meats based on your preference. Ground turkey or chicken can be used for a leaner option, or you can include sausage for added flavor.

Rice Alternatives: If you want to switch things up, you can replace the cooked rice with quinoa, cauliflower rice, or even barley for a different texture and taste.

Cooking Time: Cooking times may vary depending on the size of your slow cooker and the thickness of the cabbage leaves. Make sure the internal temperature of the filling reaches 160°F for safety.

Make-Ahead Option: These rolls can be assembled in advance and stored in the refrigerator for up to a day before cooking. You can also freeze them before cooking for a convenient meal later.

Serving Suggestions: Serve with a side of crusty bread, a fresh salad, or some mashed potatoes to soak up the delicious sauce.

Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or sauce to keep them moist.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of cabbage?

Yes, while green cabbage is traditional, you can also use Savoy cabbage or Napa cabbage.

Just keep in mind that these may have a slightly different texture and flavor.

How do I make these rolls gluten-free?

To make this recipe gluten-free, ensure that the Worcestershire sauce and any other sauces you use are gluten-free.

You can also substitute the cooked rice with quinoa or another gluten-free grain.

Can I freeze the stuffed cabbage rolls?

Yes! You can freeze the uncooked rolls for up to 3 months.

Just assemble them and place them in an airtight container.

When ready to cook, thaw them in the refrigerator overnight and then follow the cooking instructions.

What can I substitute for the ground pork?

You can substitute ground pork with additional ground beef, turkey, or chicken.

For a vegetarian option, consider using a meat substitute like lentils, chickpeas, or a plant-based ground meat.

How do I store leftovers?

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days.

To reheat, gently warm them in the microwave or on the stovetop, adding a bit of water or sauce to keep them moist.

How do I ensure the cabbage leaves are pliable?

Boiling the cabbage for a few minutes or steaming it will soften the leaves, making them easier to roll.

Alternatively, you can microwave the whole head of cabbage for about 2-3 minutes to achieve the same effect.

What should I do if I tear a cabbage leaf?

If a leaf tears, you can use it anyway by placing the torn part inward when rolling.

You can also use smaller leaves to make mini rolls or patch the tear with an extra piece of cabbage.

Can I make the filling in advance?

Yes! You can prepare the filling a day ahead.

Just store it in the refrigerator in an airtight container until you’re ready to assemble the rolls.

How do I know when the cabbage rolls are done cooking?

The rolls are done when the meat reaches an internal temperature of 160°F (74°C).

The cabbage should also be tender.

You can use a meat thermometer to check the temperature.

Can I cook these rolls in the oven instead of a slow cooker?

Yes! To bake them, preheat your oven to 350°F (175°C).

Place the stuffed cabbage rolls in a baking dish, cover with sauce, and bake for about 45-60 minutes, or until the meat is cooked through and the cabbage is tender.