This easy Slow Cooker Classic Stuffed Cabbage Rolls recipe is a hearty and nutritious meal for busy days. It’s comforting and simple to prepare, made with tender cabbage leaves, a flavorful beef and rice filling, and a rich tomato sauce. You can customize it with pantry staples for a delicious, homey dinner everyone will love!

Recipe Ingredients

• 12 cabbage leaves
• 1 egg, beaten
• ¼ cup (60 ml) / 4 tbsp ketchup
• 1 small onion, finely chopped
• 1 tsp salt
• 4 tsp pepper
• 1 tbsp (2 g) dried basil
• 2 cloves garlic, minced
• 1 lb (454 g) ground beef (ground round preferred)
• ¾ cup (139 g) uncooked Basmati rice
• 1 can (14.5 oz / 411 g) tomato sauce
• ¼ cup (55 g) brown sugar
• 4 tbsp (60 ml) lemon juice
• 4 tsp (20 ml) Worcestershire sauce

How To Make Slow Cooker Classic Stuffed Cabbage Rolls

1. Prepare the cabbage leaves: Bring a large pot of water to a boil. Submerge the cabbage leaves until limp, about 5 minutes. Drain and set aside.
2. Make the filling: In a medium bowl, mix the egg, ketchup, onion, salt, pepper, basil, garlic, ground beef, and uncooked rice using your hands until well combined.
3. Assemble the rolls: Use a ¼-cup (60 g) measure to scoop the meat mixture into the center of each cabbage leaf. Fold in the sides, roll the ends over, and place them seam-side down in a 6-quart (6-L) slow cooker.
4. Prepare the sauce: In a small bowl, combine the tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour the sauce over the cabbage rolls.
5. Cook the rolls: Cover and cook on high for 4 hours or low for 8 hours until the rolls are tender and fully cooked.

Recipe Tips

• Choose the right cabbage: Use large, fresh cabbage leaves that are flexible and free from tears for easy rolling. Napa cabbage works as an alternative.
• Soften the cabbage properly: Boil the leaves just until limp—don’t overcook, or they’ll tear when rolling.
• Evenly portion the filling: Use a measuring cup or scoop to ensure all rolls cook evenly and look uniform.
• Pack the rolls snugly: Arrange them tightly in the slow cooker to prevent unrolling during cooking.
• Taste the sauce before pouring: Adjust sweetness, acidity, or salt to suit your preference for the best flavor balance.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Chickpea, Mushroom, Carrot And Red Wine Stew
• Slow Cooker Chickpea Cacciatore With Pan-fried Tofu And Olives
• Slow Cooker Chickpea And Vegetable Curry

Slow Cooker Classic Stuffed Cabbage Rolls

Recipe by Shili MohamedCourse: , DinnerCuisine: , AmericanDifficulty: , Medium

Servings

6

servings

Prep time

20

minutes

Cooking time

8

hours 

Calories

249

kcal

This easy Slow Cooker Classic Stuffed Cabbage Rolls recipe is a hearty and nutritious meal for busy days. It’s comforting and simple to prepare, made with tender cabbage leaves, a flavorful beef and rice filling, and a rich tomato sauce. You can customize it with pantry staples for a delicious, homey dinner everyone will love!

Ingredients

• 12 cabbage leaves

• 1 egg, beaten

• ¼ cup (60 ml) / 4 tbsp ketchup

• 1 small onion, finely chopped

• 1 tsp salt

• 4 tsp pepper

• 1 tbsp (2 g) dried basil

• 2 cloves garlic, minced

• 1 lb (454 g) ground beef (ground round preferred)

• ¾ cup (139 g) uncooked Basmati rice

• 1 can (14.5 oz / 411 g) tomato sauce

• ¼ cup (55 g) brown sugar

• 4 tbsp (60 ml) lemon juice

• 4 tsp (20 ml) Worcestershire sauce

Directions

• Prepare the cabbage leaves: Bring a large pot of water to a boil. Submerge the cabbage leaves until limp, about 5 minutes. Drain and set aside.
• Make the filling: In a medium bowl, mix the egg, ketchup, onion, salt, pepper, basil, garlic, ground beef, and uncooked rice using your hands until well combined.
• Assemble the rolls: Use a ¼-cup (60 g) measure to scoop the meat mixture into the center of each cabbage leaf. Fold in the sides, roll the ends over, and place them seam-side down in a 6-quart (6-L) slow cooker.
• Prepare the sauce: In a small bowl, combine the tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour the sauce over the cabbage rolls.
• Cook the rolls: Cover and cook on high for 4 hours or low for 8 hours until the rolls are tender and fully cooked.