Using the slow cooker allows the flavors in these cabbage rolls to develop and meld together beautifully.

The filling features ground beef and brown rice, so you’ll feel full and satisfied.

Add cabbage and boil until the leaves have softened a bit, 2 to 3 minutes.

Slow Cooker Stuffed Cabbage Rolls

Photo:Rachel Marek

Transfer the cabbage to a plate or shallow bowl.

When cool enough to handle, gently pull 12 leaves from the cabbage head.

Chop the remaining cabbage (you should have about 1 cup).

overhead view of all ingredients in various bowls/dishes

Rachel Marek

Transfer the chopped cabbage to a large bowl.

With clean hands, mix until just combined.

Arrange 1 cabbage leaf on a work surface.

overhead view of hands removing cabbage leaves from a cabbage

Rachel Marek

Cut out the thickest part of the stem in the center, keeping the leaf intact.

Place a generous 1/3 cup beef mixture in the center.

Fold both sides over the filling and roll up.

overhead view of cabbage leaves in a bowl, filling in a bowl and cabbage rolls on a cutting board

Rachel Marek

Repeat with the remaining leaves and filling.

Spread 1 cup sauce over the bottom of a 6- to 8-quart slow cooker.

Line the bottom with cabbage rolls, seam-side down.

bowl of tomato sauce

Rachel Marek

Pour half of the remaining sauce over the rolls.

Place the remaining rolls on top and pour the rest of the sauce over them.

Cover and cook on High for 4 hours or Low for 8 hours.

overhead view of cabbage rolls on a cutting board, bowl with a tomato sauce, slow cooker with tomato sauce and cabbage rolls in it

Rachel Marek

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.