Slow Cooker Cabbage Rolls Recipes
SLOW COOKER CABBAGE ROLLS
Make and share this Slow Cooker Cabbage Rolls recipe from Food.com.
Provided by CookingONTheSide
Categories Rice
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook cabbage in boiling water just until leaves fall off head.
- Set aside 12 large leaves for rolls; drain well (refrigerate remaining cabbage for another use).
- Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
- In large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix.
- Crumble beef over mixture and mix well.
- Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf.
- Fold in sides, beginning from the cut end.
- Roll up completely to enclose filling; secure with toothpicks, if desired.
- Place cabbage rolls in a 3 quart slow cooker.
- Pour V8 juice over rolls.
- Cover and cook on low for 6-7 hours or until filling reaches 160 degrees F.
- Just before serving, sprinkle with salt and cheese, if desired.
Nutrition Facts : Calories 399.9, Fat 13.3, SaturatedFat 5.1, Cholesterol 104.7, Sodium 1200.2, Carbohydrate 41.8, Fiber 8.4, Sugar 16.1, Protein 30.2
SLOW-COOKED CABBAGE ROLLS
I've worked full time for more than 30 years, and this super slow-cooker recipe has been a lifesaver. It cooks while I'm away and smells heavenly when I walk in the door in the evening. -Rosemary Jarvis, Sparta, Tennessee
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside., In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well. , Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired., Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired.
Nutrition Facts :
SLOW COOKER CABBAGE ROLL CASSEROLE
Yummy and less work than the real cabbage rolls. There is no rice in this recipe, because I don't like rice in my cabbage rolls.
Provided by Parsley
Categories One Dish Meal
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spary crock pot with nonstick cooking spray.
- Crumble the raw ground turkey (or beef) and spread along bottom of crock pot.
- Add the onions, green pepper, garlic, salt, pepper, thyme and cabbage.
- Pour the diced tomatoes over top.
- Mix the sugar into the tomato sauce and pour over everything. If you like more sauce, add another 8-oz or 15-oz can of tomato sauce.
- Cover and cook on low for about 8 hours or on high for about 4 hours.
- When done, remove lid and stir to mix well.
Nutrition Facts : Calories 199.5, Fat 6.3, SaturatedFat 1.6, Cholesterol 52.2, Sodium 542.8, Carbohydrate 20, Fiber 6.1, Sugar 11.6, Protein 18.8
CABBAGE ROLLS II
Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker.
Provided by BJ
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 9h30m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
- In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
- In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
- Cover, and cook on Low 8 to 9 hours.
Nutrition Facts : Calories 246.2 calories, Carbohydrate 18.3 g, Cholesterol 83.5 mg, Fat 10.8 g, Fiber 2 g, Protein 19 g, SaturatedFat 4.2 g, Sodium 748 mg, Sugar 6.5 g
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- Cut approx 1/4 inch off the bottom of the cabbage head and place the whole head in boiling water. Then boil about 2 minutes. Peel off the leaves as they soften. This goes pretty quick.
- Place remaining head back in the boiling water and repeat until you have at least 8 large cabbage leaves.
- (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)
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