Cabbage Rolls II

Cabbage Rolls II

886

"Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker."
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Ingredients

9 h 30 m servings 246 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 19 g
  • 38%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 748 mg
  • 30%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
  2. 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.
  3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
  4. Cover, and cook on Low 8 to 9 hours.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews

886
  1. 1179 Ratings

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Most helpful positive review

We all really enjoyed these! My kother-in-law gave me a great tip to make this recipe easier: Put you cabbage head in the freezer, and freeze completely. When you take it out and it thaws, th...

Most helpful critical review

This recipe is really just okay, but could be tweaked to make it better. The sauce recipe needs to be quadrupled, because even a double batch leaves the rolls pretty dry. I would also add a ...

We all really enjoyed these! My kother-in-law gave me a great tip to make this recipe easier: Put you cabbage head in the freezer, and freeze completely. When you take it out and it thaws, th...

5 stars (if you follow other reviewers' advice). I am so glad I read the other reviews, because they turned out perfectly! I, too, steamed the entire head of cabbage first, added some garlic p...

This recipe is really just okay, but could be tweaked to make it better. The sauce recipe needs to be quadrupled, because even a double batch leaves the rolls pretty dry. I would also add a ...

THEY WERE AWESOME, I THINK THE BEST I EVER MADE. I FOLLOWED MOST OF THE REVIEWS, AND MADE MY OWN ADJUSTMENTS. I DOUBLED THE RECIPE ADDED 4 CLOVES OF GARLIC AND USED A COUPLE OF SHALLOTS INSTEAD ...

These were great...just like I remember my Mom making. I did double the sauce and baked them in a 9x13 casserole dish for 1 hour at 350 deg instead of using the crockpot.

I doubled the sauce also, and it was super. The batch I made produced more than 12 rolls (I guess European cabbages are smaller?) but it was still delicious. Something I'll try next time is ch...

my 5 star rating is for this recipe as written. I would give this 10 stars with my changes as it can be totally out of this world awesome with the alterations! I've been taught (by several Poli...

i was shocked! being of ukranian descent and having married into polish heritage, i'd had 'piggies' as many times as i've had haluski but had no idea they were so simple! started them yesterday ...

No problems at all with recipe. Of course, I've made this type of recipe before and knew how to properly cut the cabbage leaves. You need to trim the "spine" of the thickest center part, in or...