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Slow Cooked Cabbage Rolls

slow cooked cabbage rolls

Are you looking to add something a little different to your menu plan? Check out these slow cooked cabbage rolls. They are very easy to throw together and you end up with a savory and delicious dinner.

4.0 from 1 reviews
Slow Cooked Cabbage Rolls
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 6
  • 1 large head cabbage
  • 1 can (8 ounces) tomato sauce
  • ¾ cup quick-cooking rice
  • ½ cup chopped green pepper
  • ½ cup crushed rice chex or crackers
  • 1 egg, lightly beaten
  • 1 ounce onion soup mix
  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 can (46 ounces) V8 juice
  • Salt to taste
  • Grated Parmesan cheese, optional
  1. Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.)
  2. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
  3. In a large bowl, combine the tomato sauce, rice, green pepper, chex crumbs, egg and soup mix. Crumble beef over mixture and mix well.
  4. Place about ⅓ cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
  5. Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°.
  6. Just before serving, sprinkle with salt and cheese if desired.


  1. I’ve done these, this way for 40+ yrs. and found a new, easier way!! I use cabbage a lot, and found that making this recipe in the same way one would make Lasagne is perfect!! By shredding the cabbage and layering the meat, and continuing the process, makes it a delicious, easy way to serve a terrific dinner, to EVEN guests!! Depending on the size of the servings, make at least twp layers, and enjoy!!

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