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Slow Cooker Stuffed Cabbage Rolls

Course Main
Cuisine American
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 12 cabbage rolls


For the cabbage rolls

  • 1 large head of green cabbage
  • 1 large egg beaten
  • 1/4 cup chicken broth
  • 1/4 cup white onion minced
  • 1 teaspoon garlic powder
  • 1 1/4 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
  • 1/2 pound lean ground beef
  • 1/2 pound ground pork
  • 1 cup uncooked long grain rice
  • Red pepper flake or hot sauce to taste (optional)

For the sauce

  • 1 15 ounce can tomato sauce
  • 2 teaspoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 10.75 ounce can condensed tomato soup
  • Red pepper flake or hot sauce to taste (optional)


  • Bring a large pot of water to a boil.
  • Remove the core from the cabbage but keep the leaves intact.
  • Carefully lower the cabbage into the water. Boil for 2 minutes then remove and let cool slightly before gently removing any softened leaves that will come off without tearing, Return the head to the water and continue boiling/removing leaves until you have 12 nice large leaves.
  • Chop any remaining cabbage and use it to line the bottom of your slow cooker.
  • Place the remaining cabbage roll ingredients into a large bowl and combine well.
  • Working in batches, lay out a cabbage leaf and spoon 1/3 cup of the meat mixture into the middle. Roll the leaf up like a burrito, folding the sides in to seal it as you go. Place into your slow cooker, seam-side down.
  • Place cooker on low. Add the sauce (see below), cover, and cook for 8 hours.
  • Let cool 15 minutes before serving with sauce spoon over the tops.

For the sauce

  • Whisk together all ingredients.