featured 13630

Slow-Cooker Cabbage Rolls with Savory Tomato Sauce

Crockpot Cabbage Rolls
Cabbage rolls thumbnail

Crockpot Cabbage Rolls

Slow-cooked cabbage rolls filled with ground beef, rice and a simple tomato sauce — a comforting, family-friendly main dish.
Course
Crockpot, Main Course, Main Dish
Cuisine
American
Author
Catherine’s Plates

Equipment

  • 6-quart crockpot/slow cooker with lid
  • Large pot with lid (for steaming cabbage)
  • Sharp knife and cutting board
  • Medium saucepan with lid (for rice)
  • Measuring cups and spoons
  • Large mixing bowl
  • Wooden spoon

Ingredients

  • 1 cup uncooked long-grain white rice
  • 2 cups water (for rice)
  • 1 TBS butter
  • 1 head large green cabbage
  • 1 lb ground beef
  • 1 medium yellow onion, diced
  • 1 large egg
  • 2 (10 oz) cans tomato soup
  • 1 (10 oz) water (to dilute soup)
  • 1 TBS dried parsley
  • Salt and black pepper, to taste

Instructions

  • Prepare rice: In a medium saucepan bring 2 cups water and 1 tablespoon butter to a boil over high heat. Stir in 1 cup rice, cover, reduce heat to low and simmer 20 minutes. Turn off heat and let sit. Scoop out 1 1/2 cups of cooked rice into a bowl to cool slightly.
  • Steam cabbage leaves: Fill a large pot about one-quarter full with water and bring to a boil. Remove 2 outer layers of cabbage and rinse. Using a paring knife, cut the core about 2 inches deep to allow steam inside the head.
  • With the core side down, place the cabbage in the boiling water, cover, and steam 2–3 minutes. Use tongs and a fork to remove softened leaves and lay them on a paper towel–lined baking sheet to cool and drain. Continue steaming and removing leaves until you have about 15–20 soft leaves. Chop the remaining cabbage and set aside.
  • Make the filling: In a large bowl combine 1 lb ground beef, 1 1/2 cups cooked rice, half of the diced onion, 1 beaten egg, 1/4 tsp salt, 1/4 tsp black pepper and 1 tablespoon dried parsley. Mix until evenly combined.
  • Assemble rolls: Place one softened cabbage leaf on a work surface. Scoop about 3 tablespoons (or use an ice cream scoop) of the beef and rice mixture into the center. Fold the sides up and over, fold the bottom up, and roll to seal. Repeat with remaining leaves and filling.
  • Prepare sauce: In the bowl used for the filling combine both cans of tomato soup, pour one can of water into the bowl to rinse and dilute, then add 1/4 tsp salt, 1/4 tsp black pepper and the remaining diced onion. Stir until combined.
  • Layer in crockpot: Spoon one ladleful of the tomato mixture into the bottom of the crockpot. Arrange about seven cabbage rolls in a single layer and spoon more sauce over them. Add a second layer of rolls, top with sauce, then add the remaining rolls and cover with the remaining sauce. Tuck the chopped reserved cabbage between rolls in the middle layer.
  • Cook: Cover and cook on high for 4–4.5 hours or on low for 6–7 hours, until the rolls are cooked through. Test doneness by cutting into one roll. Serve warm and enjoy.