Slow-Cooked Cabbage Rolls

Total Time Prep: 20 min. Cook: 6 hours
Yield 6 servings
Test Kitchen Approved
The slow cooker is the go-to solution when weeknights become so busy that finding time to eat dinner, let alone prepare it, is challenging. These crockpot cabbage rolls come together quickly, and best of all, when you're finally ready to sit down to a comforting, hearty, healthy and delicious meal, all you need to do is plate them.

Ingredients

  • 1 large head cabbage
  • 1 can (8 ounces) tomato sauce
  • 3/4 cup quick-cooking rice
  • 1/2 cup chopped green pepper
  • 1/2 cup crushed saltines (about 15 crackers)
  • 1 large 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

Directions

  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.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
  2. In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
  3. 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.
  4. 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.
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
Recipe Creator

© 2025 RDA Enthusiast Brands, LLC