Slow Cooked Ground Beef and Rice Stuffed Cabbage Rolls

Slow Cooked Ground Beef and Rice Stuffed Cabbage Rolls


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Cabbage rolls make an amazing appetizer or a wonderful light lunch. This slow cooker version is a hands-off approach that allows you to go about your day while your food.

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Chicago, IL

Time needed

20 min preparation + 6 hour cooking

Serving Size / Yield

12 servings


  • 12 cabbage leaves
  • 1 pound of ground beef
  • 1 egg, beaten
  • 1 cup of rice, cooked
  • ½ cup of onion, diced
  • ½ cup of milk
  • 1 teaspoon of garlic, minced
  • Salt and pepper, to taste
  • Parsley, to garnish
  • 1 can of tomato sauce
  • ½ cup of water
  • ¼ cup of sugar
  • 3 tablespoons of white vinegar
  • 2 tablespoons of cornstarch
  • 1 teaspoon of dried basil
  • ¼ teaspoon of peppercorns
  • ¼ teaspoon of seasoned salt

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First, place the cabbage leaves in boiling water for 2 minutes or until slightly wilted. Set aside as you prepare the meat filling. In a large bowl, combine the ground beef, egg, rice, onion, garlic, milk and stir together. Put four tablespoons of meat filling into the cabbage and roll together, making sure to tuck in the sides. Place into to crock pot with tomato sauce, water, sugar, vinegar, cornstarch, basil, peppercorn, and salt. Cook on low for 6 hours and garnish with parsley to serve.

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