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A close-up of two tender Crockpot Cabbage Rolls topped with vibrant tomato sauce, fresh parsley, and a dollop of sour cream on a plate.

Crockpot Cabbage Rolls

These comforting crockpot cabbage rolls are filled with seasoned ground beef or turkey and rice, then slowly simmered in a rich tomato sauce until tender and flavorful. A hearty family dinner made easy in the slow cooker.
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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Eastern European
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large green cabbage
  • 1 pound ground beef or ground turkey
  • 1/2 cup uncooked long-grain rice
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 egg
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (15 oz) tomato sauce
  • 1 can (14 oz) crushed tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon sugar
  • 1/2 cup low-sodium beef or vegetable broth
  • fresh parsley chopped for garnish

Equipment

  • Slow Cooker
  • Large Pot
  • Mixing Bowl
  • Knife
  • Cutting Board

Method
 

  1. Bring a large pot of water to a boil. Remove the core from the cabbage and place the whole head into the boiling water. Cook for 5-8 minutes, peeling off softened leaves as they loosen. Set aside to cool.
  2. In a mixing bowl, combine ground beef or turkey, uncooked rice, chopped onion, minced garlic, egg, paprika, thyme, salt, and black pepper. Mix until just combined.
  3. Lay a cabbage leaf flat and trim the thick stem if needed. Place 2-3 tablespoons of filling in the center, fold in the sides, and roll tightly. Repeat with remaining leaves.
  4. Whisk together tomato sauce, crushed tomatoes, tomato paste, olive oil, lemon juice, sugar, and broth until smooth.
  5. Spread a thin layer of sauce in the crockpot. Arrange cabbage rolls seam-side down in layers and pour remaining sauce over the top.
  6. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until meat is cooked through and rice is tender.
  7. Carefully remove cabbage rolls, spoon extra sauce over each serving, and garnish with fresh parsley before serving.

Notes

To save time, you can freeze the cabbage head overnight and thaw before peeling leaves—this softens them without boiling. Leftovers store well in the refrigerator for up to 3 days.