These Crockpot Stuffed Cabbage Rolls deliver incredible comfort with minimal effort. The slow cooking process makes the cabbage impossibly tender and the flavors deeply meld together. This set-it-and-forget-it dish is perfect for busy days and yields a hearty, satisfying meal.
Love Crockpot Stuffed Cabbage Rolls? So do we! If you're into Crockpot Recipes or curious about Burgers, you'll find plenty of inspiration below.
Why You’ll Love This Crockpot Stuffed Cabbage Rolls
- Effortless cooking: Your crockpot does all the work after assembly.
- Ultimate comfort food: Tender cabbage, savory filling, and rich tomato sauce create layers of flavor.
- Meal prep champion: Makes a generous amount with flavors that improve overnight.
- Versatile & forgiving: Easily tweak the filling and the slow cooker is forgiving on timing.
Ingredients & Tools
- 1 large head green cabbage
- 1 lb ground beef (85/15 works well)
- 1 cup cooked white rice
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 large egg
- 1 tsp dried oregano
- 1 tsp paprika
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 24 oz jar of your favorite marinara sauce
- 1 (15 oz) can crushed tomatoes
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
Tools: A 6-quart or larger slow cooker, a large pot for blanching cabbage, and a large mixing bowl.
Notes: Don’t skip the brown sugar and vinegar—they’re the secret to balancing the acidity of the tomatoes and creating that classic, sweet-and-tangy sauce that makes this dish so memorable.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 18 g |
| Fat: | 12 g |
| Carbs: | 35 g |
| Fiber: | 6 g |
Serves: 6 | Prep Time: 35 minutes | Cook Time: 6 hours on Low | Total Time: 6 hours 35 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your cabbage. Look for a large, firm head of green cabbage with vibrant, tightly packed leaves. A heavier cabbage often means it’s nice and fresh, which makes peeling whole leaves much easier.
- Don’t rush the blanching. This step is crucial for making the cabbage leaves pliable enough to roll without cracking. You only need to blanch them until they’re just soft enough to bend—usually about 2-3 minutes.
- The rice situation. Using already cooked and cooled rice is non-negotiable here. If you use raw rice, it will absorb too much liquid from the meat and sauce, leaving you with dry rolls and not enough saucy goodness.
- Get creative with the meat. While I love ground beef, a mix of beef and pork is also fantastic. For a leaner option, ground turkey or chicken works beautifully, though you might want to add an extra tablespoon of olive oil to the filling for moisture.
How to Make Crockpot Stuffed Cabbage Rolls
Step 1: First, let’s prepare the cabbage leaves. Bring a very large pot of salted water to a boil. Carefully remove the core from the cabbage head. Gently peel off as many of the large, outer leaves as you can. You’ll need about 12 good-sized ones. Blanch these leaves in the boiling water for 2-3 minutes, just until they become soft and pliable. Immediately transfer them to a bowl of ice water to stop the cooking process. Pat them completely dry with a clean kitchen towel.
Step 2: Now, for the filling. In a large mixing bowl, combine the ground beef, cooked rice, diced onion, minced garlic, egg, oregano, paprika, salt, and pepper. Use your hands to mix everything together—this is the best way to ensure it’s evenly combined without overworking the meat. You’ll notice the mixture will start to hold together nicely thanks to the egg.
Step 3: It’s assembly time! Lay a blanched cabbage leaf flat on your work surface. Place a generous 1/4 to 1/3 cup of the meat mixture near the bottom stem-end of the leaf. Fold the bottom of the leaf up and over the filling, then fold in the sides, and roll it up tightly, like a little burrito. Repeat with the remaining leaves and filling.
Step 4: Let’s make that irresistible sauce. In a separate bowl, whisk together the marinara sauce, crushed tomatoes, brown sugar, and apple cider vinegar. The brown sugar will mellow the tomato’s acidity, and the vinegar will give it a subtle tang—it’s the perfect balance.
Step 5: Pour about one cup of the sauce into the bottom of your slow cooker and spread it around. This creates a protective layer and prevents the bottom rolls from sticking or burning. Arrange your cabbage rolls seam-side down in the crockpot, packing them in a single, snug layer.
Step 6: Pour the remaining sauce evenly over the top of all the rolls, making sure they’re all nicely covered. This sauce is what they’ll be braising in, so don’t be shy. Put the lid on and cook on LOW for 6 hours. You’ll know they’re done when the cabbage is very tender and the filling is cooked through.
Step 7: The final, most important step: resting. Once the cooking time is up, carefully remove the lid. Let the rolls sit in the turned-off crockpot for about 15 minutes before serving. This allows them to firm up just a little, making them much easier to lift out without falling apart.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze rolls with sauce in airtight containers for up to 3 months.
- Reviving: Reheat gently in microwave or saucepan with a splash of water.
Serving Suggestions
Complementary Dishes
- Crusty bread or dinner rolls — Absolutely essential for sopping up every last bit of that incredible tomato sauce left in the crockpot. You won’t want to waste a single drop.
- A simple, crisp green salad — Something with a sharp vinaigrette, like an arugula salad with lemon, provides a refreshing, peppery contrast to the rich, savory rolls.
- Buttered egg noodles or mashed potatoes — For the ultimate comfort food plate, serve these rolls over a bed of something soft and starchy to soak up all the flavors.
Drinks
- A medium-bodied red wine — A nice Chianti or Pinot Noir has enough acidity to cut through the richness of the dish without overpowering it.
- A dark lager or amber ale — The malty, slightly sweet notes in these beers complement the sweet-and-tangy tomato sauce beautifully.
- Sparkling water with lemon — A non-alcoholic option that cleanses the palate between bites with its bright, effervescent fizz.
Something Sweet
- Classic New York cheesecake — The cool, creamy richness is the perfect finale after a hearty, savory meal like this one.
- Warm apple crisp with vanilla ice cream — It continues the cozy, homestyle vibe and the cinnamon notes feel just right.
- Dark chocolate espresso beans — A simple, sophisticated little bite that offers a bitter counterpoint to the sweet tomato sauce.
Top Mistakes to Avoid
- Mistake: Overfilling the cabbage rolls. It’s tempting to pack in more filling, but this almost guarantees they’ll burst open during the long cook. A 1/4 cup is a good starting point—you can always make an extra roll or two with any leftover filling.
- Mistake: Skipping the blanching step. Trying to roll raw cabbage leaves is a recipe for frustration and torn leaves. The quick blanch is what gives them the flexibility you need for a neat, tight roll.
- Mistake: Cooking on HIGH to save time. I know it’s tempting, but the low and slow heat is what makes the cabbage melt-in-your-mouth tender and allows the flavors to develop fully. High heat can make the cabbage tough and the filling dry.
- Mistake: Not letting them rest before serving. They come out of the crockpot incredibly soft and fragile. Letting them sit for 15 minutes allows them to set slightly, making for a much prettier presentation on the plate.
Expert Tips
- Tip: Use an ice cream scoop for the filling. This is my favorite little hack for perfectly portioned, evenly sized rolls every single time. It’s faster, cleaner, and ensures they all cook at the same rate.
- Tip: Shred the leftover cabbage. Don’t throw away the small, torn, or inner leaves! Shred them and scatter them in the bottom of the crockpot before adding the sauce and rolls. They’ll cook down into a delicious, tender bed.
- Tip: Add a splash of Worcestershire sauce. For an extra layer of savory, umami depth, add a tablespoon to your meat mixture. It subtly enhances the beefy flavor without being identifiable.
- Tip: Freeze individual portions for later. These rolls freeze exceptionally well. Cool them completely, then pack 2-3 rolls with some sauce in an airtight container. They’ll be a lifesaver on a busy night.
FAQs
Can I make these stuffed cabbage rolls ahead of time?
Absolutely, and they might even be better! You can assemble the rolls completely—rolling them and placing them in the crockpot insert—a day in advance. Just cover and refrigerate. When you’re ready, pour the sauce over the top and start the slow cooker. You may need to add 15-30 minutes to the cook time since you’re starting with a cold pot.
What can I use instead of ground beef?
You have so many options. A 50/50 mix of beef and pork is classic and adds wonderful flavor. For a leaner version, ground turkey or chicken works well—just consider adding a tablespoon of olive oil to the mix for moisture. For a plant-based version, lentils or a plant-based ground “meat” are great substitutes.
My cabbage leaves keep tearing. What should I do?
Don’t panic! If a leaf has a small tear, you can often still use it by overlapping another small piece of leaf as a “patch.” If a leaf is too torn, just shred it and add it to the bottom of the crockpot. Also, make sure you’re not over-boiling them during the blanch—just 2-3 minutes is all you need.
Can I cook these in the oven instead?
You can! Assemble the rolls in a large, deep baking dish. Pour the sauce over top, cover tightly with foil, and bake at 350°F (175°C) for about 1.5 to 2 hours, or until the cabbage is tender and the filling is cooked through. Check occasionally to make sure there’s still enough sauce.
How long do leftovers last in the fridge?
Stored in an airtight container, your leftover cabbage rolls will keep beautifully for 3-4 days. In fact, many people think they taste even better the next day as the flavors continue to meld. Reheat gently in the microwave or in a covered saucepan on the stove with a splash of water.
Crockpot Stuffed Cabbage Rolls
Make tender, flavorful Crockpot Stuffed Cabbage Rolls with minimal effort. This easy slow cooker recipe is perfect for busy weeknights. Get the recipe now!
Ingredients
For the Ingredients
-
1 large head green cabbage
-
1 lb ground beef (85/15 works well)
-
1 cup cooked white rice
-
1 large yellow onion (finely diced)
-
3 cloves garlic (minced)
-
1 large egg
-
1 tsp dried oregano
-
1 tsp paprika
-
1 tsp kosher salt (plus more to taste)
-
1/2 tsp black pepper
-
24 oz jar marinara sauce (your favorite)
-
1 (15 oz) can crushed tomatoes
-
2 tbsp brown sugar
-
2 tbsp apple cider vinegar
Instructions
-
First, let's prepare the cabbage leaves. Bring a very large pot of salted water to a boil. Carefully remove the core from the cabbage head. Gently peel off as many of the large, outer leaves as you can. You'll need about 12 good-sized ones. Blanch these leaves in the boiling water for 2-3 minutes, just until they become soft and pliable. Immediately transfer them to a bowl of ice water to stop the cooking process. Pat them completely dry with a clean kitchen towel.01
-
Now, for the filling. In a large mixing bowl, combine the ground beef, cooked rice, diced onion, minced garlic, egg, oregano, paprika, salt, and pepper. Use your hands to mix everything together—this is the best way to ensure it's evenly combined without overworking the meat. You'll notice the mixture will start to hold together nicely thanks to the egg.02
-
It's assembly time! Lay a blanched cabbage leaf flat on your work surface. Place a generous 1/4 to 1/3 cup of the meat mixture near the bottom stem-end of the leaf. Fold the bottom of the leaf up and over the filling, then fold in the sides, and roll it up tightly, like a little burrito. Repeat with the remaining leaves and filling.03
-
Let's make that irresistible sauce. In a separate bowl, whisk together the marinara sauce, crushed tomatoes, brown sugar, and apple cider vinegar. The brown sugar will mellow the tomato's acidity, and the vinegar will give it a subtle tang—it's the perfect balance.04
-
Pour about one cup of the sauce into the bottom of your slow cooker and spread it around. This creates a protective layer and prevents the bottom rolls from sticking or burning. Arrange your cabbage rolls seam-side down in the crockpot, packing them in a single, snug layer.05
-
Pour the remaining sauce evenly over the top of all the rolls, making sure they're all nicely covered. This sauce is what they'll be braising in, so don't be shy. Put the lid on and cook on LOW for 6 hours. You'll know they're done when the cabbage is very tender and the filling is cooked through.06
-
The final, most important step: resting. Once the cooking time is up, carefully remove the lid. Let the rolls sit in the turned-off crockpot for about 15 minutes before serving. This allows them to firm up just a little, making them much easier to lift out without falling apart.07
Not what you're looking for?
