Shredded Pork and Brown Rice Stuffed Cabbage Rolls

Shredded Pork and Brown Rice Stuffed Cabbage Rolls


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These cabbage rolls are stuffed with tender pork and brown rice. Classic flavors blend together to create a delicious tasting meal.

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Time needed

15 min preparation + 7-9 hour cooking

Serving Size / Yield

4-6 servings


  • 2 lbs. shredded pork
  • 3/4 c. cooked brown rice
  • 1 lg. egg
  • 1 onion, chopped fine
  • 1/2 tsp. salt & pepper
  • 1 large head of cabbage
  • 1 can condensed tomato soup
  • 1 16-oz can of tomatoes
  • 1/4 to 1/2 tsp. cinnamon
  • salt and pepper to taste

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Remove leaves from head of cabbage gently, trying to keep whole. Scald these in boiling salt water just long enough to wilt. Take and set these on paper towels to cool. Prepare meat mixture in a large bowl; add rice, onion, egg, salt and pepper; mix well. Place about 1/4 C. meat mixture in center of each leaf; fold in sides and roll ends over meat; secure with wooden toothpicks. Place in Crockpot. Combine tomato soup, tomatoes, cinnamon, salt, and pepper; pour over cabbage rolls. Cover and cook on low for 7 to 9 hours.

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