SLOW COOKER CABBAGE ROLLS
Make and share this Slow Cooker Cabbage Rolls recipe from Food.com.
Provided by CookingONTheSide
Categories Rice
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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).
- Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
- In large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix.
- Crumble beef over mixture and mix well.
- Place about 1/3 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.
- Place cabbage rolls in a 3 quart slow cooker.
- Pour V8 juice over rolls.
- Cover and cook on low for 6-7 hours or until filling reaches 160 degrees F.
- Just before serving, sprinkle with salt and cheese, if desired.
Nutrition Facts : Calories 399.9, Fat 13.3, SaturatedFat 5.1, Cholesterol 104.7, Sodium 1200.2, Carbohydrate 41.8, Fiber 8.4, Sugar 16.1, Protein 30.2
SLOW-COOKED CABBAGE ROLLS
I've worked full time for more than 30 years, and this super slow-cooker recipe has been a lifesaver. It cooks while I'm away and smells heavenly when I walk in the door in the evening. -Rosemary Jarvis, Sparta, Tennessee
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- 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.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside., In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well. , Place about 1/3 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., 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°. Just before serving, sprinkle with salt and cheese if desired.
Nutrition Facts :
CABBAGE ROLLS II
Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker.
Provided by BJ
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 9h30m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
- 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.
- In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
- Cover, and cook on Low 8 to 9 hours.
Nutrition Facts : Calories 246.2 calories, Carbohydrate 18.3 g, Cholesterol 83.5 mg, Fat 10.8 g, Fiber 2 g, Protein 19 g, SaturatedFat 4.2 g, Sodium 748 mg, Sugar 6.5 g
CABBAGE ROLL CASSEROLE (CROCK POT VERSION)
Crock Pot Cabbage Roll Casserole! Deliciously easy, this Cabbage Roll Casserole recipe cooks up in the slow cooker all day. All of the flavor without all of the fuss, this is sure to become a regular in your dinner rotation!
Provided by Holly Nilsson
Categories Casserole
Time 4h20m
Number Of Ingredients 14
Steps:
- Brown beef or pork, onion, garlic and seasonings over medium heat until no pink remains. Drain.
- Add 1 cup tomato sauce, 1 cup water and ½ can of tomato soup and diced tomatoes to the beef.
- Stir in rice, and mix well until heated through. Remove from heat.
- Chop cabbage into 4 wedges and remove core. Chop into chunks (mine were about ¾"x1 ½").
- Layer ½ of the meat mixture and ½ of the cabbage in the slow cooker. Repeat layers. Place half the meat and then half the cabbage in cooker.
- Combine the remaining tomato soup, remaining tomato sauce and ⅓ cup water. Pour over top of cabbage.
- Cook on low 4-6 hours or just until rice is cooked. Once done, turn slow cooker off, sprinkle cheese on top and let sit 10 minutes to set and melt cheese.
Nutrition Facts : Calories 334 kcal, Carbohydrate 35 g, Protein 28 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 69 mg, Sodium 773 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving
STUFFED CABBAGE ROLLS (POLISH-STYLE GOłąBKI)
Savory, spicy-sweet, and deeply satisfying, Polish-style stuffed cabbage rolls are a meal that delivers old-world comfort in every bite.
Provided by Renee
Categories Main
Time 6h
Number Of Ingredients 17
Steps:
- Fill a large stockpot two-thirds full of water and bring to a boil over high heat.
- Using a paring knife, remove the cabbage's core. Using large, sturdy tongs, carefully lower the cabbage into the pot, core side down and blanch.
- As the leaves loosen from the cabbage head, carefully remove them to a plate. Repeat until you have 12-14 large leaves.
- When you have removed all the cabbage leaves you want for rolling, return the individual leaves to the boiling water for one minute, until they are tender and flexible. Set aside.
- Pull or rough-chop any remaining cabbage leaves from head. You will use these to line the slow cooker.
- I like to use a paring knife to thin the stem end just a bit before I assemble the cabbage rolls. It makes rolling them a little easier, and the rolls turn out more uniform. You only need to do this step for leaves that you plan to use to make the rolls. You do not need to thin the stems of the leaves you use to line the slow cooker.
- Whisk together tomato sauce, lemon juice, flour, ground ginger, and Tabasco sauce.
- Add half the suggested sugar and taste it. The sauce will taste "raw," but you will be able to get a general idea about how sweet it is. If it isn't sweet enough, add more sugar a little at a time. (Note that sweetness will intensify as the sauce cooks.)The amount of sugar needed depends both on the amount of sugar in the tomato sauce you use and your personal preferences. Set prepared sauce aside.
- If you enjoy a lot of sauce with your cabbage rolls, you may want to double the sauce amounts.
- Rinse the rice in cold water until the water runs clear. Drain in a wire sieve or colander. In a medium bowl, mix ground meat, rice, salt, pepper, garlic powder, ground ginger, oregano, chopped onion, and egg until thoroughly combine.
- Basically, cabbage rolls are rolled exactly like a burrito.
- A - Place ¼-⅓ cup filling on the stem end of a single cabbage leaf. B - Roll the stem end up over the filling. C - Fold both sides into the middle. D - Complete rolling with the final flap end resting down.
- Line the bottom of the slow cooker with leftover cabbage leaves. Place the prepared cabbage rolls on top of the loose cabbage leaves. Stack them in two layers. Do not crowd. Rolls will expand as the rice cooks inside them. Use any remaining cabbage leaves or chopped cabbage to fill in any spaces around rolls.
- Pour the prepared sauce evenly over the rolls in the slow cooker.
- Cover and cook on LOW for 5 hours, or until the internal temperature reaches 160°F | 71°C.
Nutrition Facts : ServingSize 1 roll, Calories 183 kcal, Fat 6.5 g, SaturatedFat 2.4 g, Sodium 394 mg, Cholesterol 51 mg, Fiber 2.2 g, Carbohydrate 18.7 g, Sugar 8.9 g, Protein 12.7 g
SLOW COOKER CABBAGE ROLL CASSEROLE
Yummy and less work than the real cabbage rolls. There is no rice in this recipe, because I don't like rice in my cabbage rolls.
Provided by Parsley
Categories One Dish Meal
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spary crock pot with nonstick cooking spray.
- Crumble the raw ground turkey (or beef) and spread along bottom of crock pot.
- Add the onions, green pepper, garlic, salt, pepper, thyme and cabbage.
- Pour the diced tomatoes over top.
- Mix the sugar into the tomato sauce and pour over everything. If you like more sauce, add another 8-oz or 15-oz can of tomato sauce.
- Cover and cook on low for about 8 hours or on high for about 4 hours.
- When done, remove lid and stir to mix well.
Nutrition Facts : Calories 199.5, Fat 6.3, SaturatedFat 1.6, Cholesterol 52.2, Sodium 542.8, Carbohydrate 20, Fiber 6.1, Sugar 11.6, Protein 18.8
SLOW COOKER CABBAGE ROLLS MAKE AHEAD MEAL IDEA
Deliciously easy, this Slow Cooker Cabbage Roll recipe cooks up all day. Make dinner with all of the flavor without any fuss!
Provided by Amy
Categories Main Course
Time 4h15m
Number Of Ingredients 11
Steps:
- Cut approx 1/4 inch off the bottom of the cabbage head and place the whole head in boiling water. Then boil about 2 minutes. Peel off the leaves as they soften. This goes pretty quick.
- Place remaining head back in the boiling water and repeat until you have at least 8 large cabbage leaves.
- (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)
- In a large bowl, combine the ground beef, ground pork, uncooked rice, 1/4 cup tomato sauce, garlic powder, pepper, salt, onion.
- Stir in egg and combine well.
- Whisk together tomato sauce, paprika and Worcestershire sauce in another bowl.
- Place 1/4 cup meat mixture in center of leaf and roll up like a burrito.
- Pour enough sauce to cover the bottom of your slow cooker.
- Place cabbage rolls seam side down in slow cooker, in two layers so they are touching but not over crowded either.
- Mix all sauce ingredients together and pour over rolls.
- Cook on high for four hours or low for 8 hours.
WE'LL BE MAKING SLOW COOKER CABBAGE ROLLS ALL WINTER LONG
Stuffed cabbage is an Eastern European favourite and depending on where you're from there will be tons of variations on this comforting, classic recipe. Some swear by a sweet sauce, or insist on using raisins while others follow the sweet and sour tradition. Some stuff with pork and beef, while others keep it simple and vegetarian. No matter how you make them, this classic dish will always satisfy, but our recipe means you can make-ahead. Come home to a meal that's been slowing cooking and will definitely warm you up in those colder months.
Provided by Tamara Green and Sarah Grossman
Categories comfort food,dinner,slow cooker,Winter
Time 8h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Boil a pot of water and toss in a little sea salt. Prepare a large bowl or pot of cold water.
- Turn your cabbage upside down, carefully slice around the core and pull it out. There may be some parts of the core still inside, do your best to cut them out so you have a hole in the bottom of the cabbage.
- Once the water is boiling, place the cabbage down into the water with the core-end down. After about a minute, use your tongs and begin turning the cabbage in the water. Allow to boil for 5 minutes and then plunge the whole head of cabbage into the bowl of cold water or simply run it under cold water from your tap.
- Once slightly cooled, gently remove 12 cabbage leaves, being careful not to break.
- Heat a pot on medium heat and drizzle oil. Add the onions cool until translucent, about 2-3 minutes. Add the garlic and saute for 30 seconds.
- Pour in the crushed tomatoes, sea salt and pepper. Cover and allow to simmer while you prepare the filling.
- Place all filling ingredients in a bowl and mix so everything is well combined.
- To assemble, place about ¼ to ⅓ cup of filling into each cabbage roll. Fold in the sides and end of the leaf and then continue to roll until it's closed. Repeat until all the leaves and filling have been used.
- Place a little bit of sauce on the bottom of the slow cooker and then place the cabbage rolls in, seam side down.
- Pour the rest of the sauce on top. Turn on low for 8 hours or high for 4 hours.
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- Mix together the beef, 1/2 cup of the marinara, dried onions, garlic, seasonings, parm and eggs. We like to use this food chopper to mix up ingredients like this.
- Place 1/12th of the mixture into each cabbage leaf and wrap like a burrito, placing in a 6 quart slow cooker or casserole crock seam side down, layering if needed.
- Spoon remaining marinara over each cabbage roll and cook on high for 4 hours until cabbage is tender and meat is cooked through.
SLOW COOKER CABBAGE ROLLS RECIPE PIONEERING TODAY
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- Boil a pot of water and add head of cabbage, cook for 2 minutes and drain. (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)
- Combine rice, egg, liquid, onion, garlic, beef, salt, and seasonings in large bowl. Place 1/4 cup meat mixture in center of leaf and roll up like a burrito. Place seam side down in slow cooker.
SIMPLE SLOW COOKER CABBAGE ROLL RECIPE - MASHED.COM
From mashed.com
- Add the head of cabbage to a large pot of boiling water. Cover and allow to cook for about 10 minutes. Remove the head of cabbage from the pot and set it aside.
- Boil water in a small sauce pan and add the rice. Cook for about 5 minutes. Drain the parboiled rice and set aside.
- Add 1 tablespoon of olive oil, the diced onion, and the minced garlic to a small skillet, and cook over medium heat. Cook for about 5 minutes, or until the onion is translucent.
SLOW COOKER STUFFED CABBAGE ROLLS - SWEET AND SAVORY …
SLOW COOKER CABBAGE ROLLS IN TOMATO SAUCE
From growingupgabel.com
- COOK THE CABBAGE: Fill a large pot three quarters full of water and lightly salt. Place the pan over high heat and bring the water to a brisk boil. Add the cabbage, cover the pot and cook until the outer layers of the cabbage peel off easily. Remove the tender leaves and pick out 10 of the largest leaves. Remove the thick ribs in the center of each leaf. Set aside.
- PAR COOK THE RICE: Fill a medium saucepan three quarters full of water and lightly salt. Place the pan over high heat and bring the water to a boil. Reduce the heat to medium and stir in the rice. Cook for 5 minutes then drain and rinse under cold water and drain well again. Set aside.
- PREPARE FILLING: Melt the butter in a skillet placed over medium heat. Stir in the onion and cook 5 minutes, stirring often, until the onion is soft. Stir in the garlic and cook for 1 minute longer. Remove from heat.
CROCK POT UNSTUFFED CABBAGE ROLLS - THE COUNTRY COOK
From thecountrycook.net
- In the slow cooker add chopped cabbage, water, rice, pepper, garlic salt, paprika, sugar and tomato sauce.
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- Brown ground beef with chopped onion on stove top. Add mushrooms when ground beef is nearly done. Cook until meat is browned and onions and mushrooms are soft. Drain.
SLOW COOKER CABBAGE - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
- Cut the cabbage in half through the stem (core). Cut the core out by cutting a triangle shape out of both sides.
- Lay the cabbage halves on its flat size. Cut the cabbage into 1-inch square pieces. Add to the slow cooker.
- Cut the bacon before cooking into 1/2 inch pieces. Cook until browned in a skillet on the stove top, save the grease by pouring into a glass dish.
CROCKPOT CABBAGE ROLLS - JO COOKS
From jocooks.com
- Add the sour cabbage leaves to a large bowl and fill the bowl with cold water. Let the leaves soak in the water for few minutes. This will wash out some of the saltiness from the leaves. Drain the water. If some of the leaves are too big, cut them in half, if making smaller cabbage rolls.
- In a large bowl mix together the ground pork, rice, chopped onion, dill, parsley, salt and pepper. Use your hands to incorporate everything well together. Be careful with the salt, not too much is needed because the sour cabbage is already salty.
- Fill each leaf with about a couple tbsp of the meat mixture and roll. Repeat with all the remaining meat and cabbage.
SLOW COOKER CABBAGE ROLLS - BAKERSBEANS.CA
From bakersbeans.ca
- Immerse cabbage leaves in a large pot of boiling water and cook about 3 minutes carefully pulling off outer leaves with tongs. Drain leaves and set aside.
- Depending on the size of your cabbage leaf, place 2-3 tbsp meat filling in middle of leaf. You do not want to much that it over flows or too less that it is not enough to fill the cabbage leaf. Tuck in sides and roll ends over meat mixture. Set aside. Continue on until you have used all your meat filling.
SLOW COOKER VEGETARIAN CABBAGE ROLLS RECIPE - MAGIC SKILLET
From magicskillet.com
- In a large saucepan, bring 4 cups water to a boil over medium-high heat. Add cabbage leaves, the turn off the heat and leave leaves soak for 5 minutes. Remove soaked leaves from the water, drain and let them cool.
- Grease inside the slow cooker with nonstick cooking spray. Shred the remaining cabbage and place in bottom of the slow cooker.
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