Description
Tender beef and pork stuffed cabbage rolls slow cooked in rich tomato sauce. This easy crockpot stuffed cabbage recipe is the perfect cozy family dinner.
Ingredients
For the Cabbage Rolls
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1 large head green cabbage
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1 lb ground beef
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1 lb ground pork
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1 cup cooked white rice
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1 small onion, finely diced
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2 cloves garlic, minced
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1 large egg
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon paprika
For the Sauce
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1 (28 oz) can crushed tomatoes
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1 (15 oz) can tomato sauce
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1 tablespoon tomato paste
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1 tablespoon brown sugar
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1 teaspoon Worcestershire sauce
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½ teaspoon dried thyme
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Salt and pepper to taste
Instructions
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Bring a large pot of salted water to a boil. Remove the core from the cabbage and carefully place the head in boiling water. As the leaves soften, remove them with tongs. Trim the thick rib from each leaf.
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In a large bowl, combine ground beef, ground pork, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix gently until combined.
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Place about ⅓ cup of filling at the base of each cabbage leaf. Fold in the sides and roll tightly.
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In a bowl, whisk together crushed tomatoes, tomato sauce, tomato paste, brown sugar, Worcestershire sauce, thyme, salt, and pepper.
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Spread a thin layer of sauce in the bottom of the crockpot. Arrange cabbage rolls seam-side down in a single layer. Spoon sauce over the top. Repeat layers if needed and pour remaining sauce evenly over everything.
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Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until cabbage is tender and the internal temperature reaches 160°F.
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Let rest 10 minutes before serving.
Notes
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Freeze the cabbage overnight and thaw to soften leaves easily.
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Add ¼ cup beef broth if you prefer extra sauce.
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Leftovers taste even better the next day.
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Freeze cooked rolls for up to 3 months.
- Prep Time: 30 MINUTES
- Cook Time: 6 HOURS
- Category: Dinner
- Method: CROKPOT
- Cuisine: POLISH