Hearty crockpot cabbage rolls are the kind of satisfying dinner we all crave on cold winter days! With a rice-and-meat filling and a flavorful tomato sauce, this simple slow-cooker recipe is likely to become a family favorite.
Easy Crockpot Cabbage Roll Recipe
When temperatures drop, a warm, comforting meal hits the spot. These crockpot cabbage rolls are rustic and comforting: tender cabbage leaves wrapped around a seasoned rice-and-meat filling, slow-cooked in a tangy tomato sauce. The slow cooker makes this dish hands-off, so you can prep in the morning and come home to a flavorful, tender dinner.
Stuffed cabbage rolls are adaptable—you can keep the filling simple or customize with extra spices, vegetables, or alternative proteins. This version balances ground beef and pork sausage with rice, aromatics, Worcestershire sauce, and basic seasonings for a reliably savory result. The sauce adds a touch of sweetness and acidity to finish the dish.
Ingredients
To print: see recipe card below.
- 12–14 large cabbage leaves – Choose a firm green cabbage for mild flavor and sturdy leaves. You may have extra leaves to use in coleslaw or soup.
- Nonstick cooking spray
For the Filling:
- 1 pound ground beef
- 1/2 pound ground pork sausage
- 1/2 cup onion – minced
- 1/2 cup bell pepper – minced
- 1 egg – beaten
- 1/4 cup milk
- 1 cup cooked rice
- 2 tablespoons Worcestershire sauce
- 2 teaspoons kosher salt
For the Sauce:
- 1 (15 ounce) can tomato sauce
- 2 tablespoons brown sugar – light brown works well
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh parsley – chopped
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Variations
- Add heat with red pepper flakes or hot paprika.
- Make it meatless by swapping cooked lentils or plant-based ground meats for the beef and pork.
- Use leaner proteins like ground chicken or turkey if preferred.
- Substitute cooked brown rice for a whole-grain option.
- Include crushed garlic cloves in the filling for extra flavor.
Directions for How to Make Crockpot Cabbage Rolls
Items Needed
Equipment
- 1 Large pot
- 2 Mixing bowls
- 1 Slow cooker
- Cook the cabbage: Bring a large pot of salted water to a boil. Add the cabbage leaves and blanch for 2–3 minutes until softened. Drain and set aside. Blanching softens the leaves and makes rolling easier, especially around the thicker stem.
- Make the filling: In a large bowl, combine ground beef, ground pork sausage, onion, bell pepper, beaten egg, milk, cooked rice, Worcestershire sauce, and kosher salt. Mix until evenly combined—working with your hands is easiest.
- Make the sauce: Whisk together the tomato sauce, brown sugar, apple cider vinegar, chopped parsley, salt, and black pepper in a separate bowl.
- Roll the leaves: Lay one cabbage leaf flat. Spoon about 1/4 cup of filling along the edge nearest you. Fold in the sides and roll up like a burrito to fully enclose the filling. Repeat with remaining leaves and filling.
- Assemble: Spray the inside of the slow cooker with nonstick cooking spray. Arrange the rolls seam-side down in the slow cooker; stack if needed to fit them all. Pour the sauce evenly over the rolls.
- Cook: Cover and cook on high for 4–5 hours or on low for 7–8 hours, until the filling is cooked through and the cabbage is tender.
- Serve: Let the rolls rest briefly before serving. Top with sour cream, grated Parmesan, crumbled feta, or crispy bacon if desired.
Serving Suggestions
These slow-cooker cabbage rolls are satisfying on their own, but pair nicely with mashed potatoes, roasted potatoes, or crusty bread. For added richness, top servings with sour cream, grated cheese, or crumbled bacon.
How to Store Leftover Crockpot Cabbage Rolls
- Store: Place leftovers in an airtight container and refrigerate for up to three days.
- Reheat: Warm in the microwave or on the stovetop until heated through. To freeze, pack in a freezer-safe container for up to two months; thaw overnight in the refrigerator before reheating.
Quick Tip
If the blanched cabbage leaves still hold surface water when you assemble the rolls, gently pat them dry. Removing excess moisture prevents a watery filling and helps the rolls stay neat while rolling.
Crockpot Cabbage Rolls
Equipment
- Large pot
- Mixing bowls
- Slow cooker
Ingredients
- 12–14 large cabbage leaves
- Nonstick cooking spray
Filling
- 1 pound ground beef
- 1/2 pound ground pork sausage
- 1/2 cup minced onion
- 1/2 cup minced bell pepper
- 1 egg, beaten
- 1/4 cup milk
- 1 cup cooked rice
- 2 Tablespoons Worcestershire sauce
- 2 teaspoons kosher salt
Sauce
- 1 (15 ounce) can tomato sauce
- 2 Tablespoons brown sugar
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon fresh parsley, chopped
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Bring a pot of salted water to a boil. Blanch cabbage leaves for 2–3 minutes until softened. Drain and set aside.
- In a large bowl, mix the filling ingredients until well combined.
- Whisk the sauce ingredients together in a separate bowl.
- Place about 1/4 cup of filling on each cabbage leaf, fold in the sides, and roll to enclose the filling.
- Spray the slow cooker with nonstick spray. Arrange rolls seam-side down and pour sauce over them.
- Cover and cook on high 4–5 hours or low 7–8 hours.
Nutrition
Did you make these Crockpot Cabbage Rolls? Be sure to leave a rating and a comment below!
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