St. Patrick’s Day Slow Cooker Cabbage Rolls

If you are looking for something cozy and comforting to make for St. Patrick’s Day, these crockpot cabbage rolls are always a great choice. They are hearty, flavorful, and surprisingly easy to make thanks to the slow cooker. Each tender cabbage leaf is stuffed with a savory rice-and-meat filling and simmered in a rich tomato sauce until perfectly cooked. It is a perfect St. Patrick’s Day March meal!

Stuffed Cabbage Rolls

Cabbage rolls are one of those recipes that sounds a little meh on paper, but once you’ve had them, you know what the fuss is about. They’re savory, but a tiny bit sweet from the cabbage and sauce, super filling, and oh-so-flavorful. And because they cook in a crockpot, you don’t have to worry about them getting dry or overcooked

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Ingredients for Slow Cooker Cabbage Rolls

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• 12-14 large cabbage leaves – You’ll want a nice, large cabbage; you’ll have leftovers, which you can use to make coleslaw or soup! The best type of cabbage for cabbage rolls is green cabbage, as it has a mild flavor and will hold up better during cooking. You can also use Savoy cabbage if desired, but it’s more likely to tear.
• 1 pound ground beef
• 1/2 pound ground pork sausage – Using pork sausage in the filling adds a lot of flavor, without a lot of work!
• 1/2 cup onion – Yellow or white both work.
• 1/2 cup bell pepper
• 1 egg – Here’s the best way to crack an egg!
• 1/4 cup milk
• 1 cup cooked rice – Plan a stir fry the night before and make extra rice for this recipe, or use our Instant Pot white rice.
• 2 tablespoons Worcestershire sauce
• 2 teaspoons kosher salt
• 1 (15 ounce) can tomato sauce
• 2 tablespoons brown sugar – Light brown sugar is best here.
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh parsley 

Variations

• Make a spicier filling by adding red pepper flakes or hot paprika to taste.
• For a meatless recipe, substitute cooked lentils for the ground beef and sausage. Or, use a combination of plant-based ground beef and Italian sausage.
• You can use ground meat like chicken, turkey, or even sausage instead of ground beef.
• Swap in cooked brown rice for healthier crockpot cabbage rolls.
• Add a few crushed garlic cloves to the filling if you love garlicky flavor.

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How to Make Slow Cooker Cabbage Rolls

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1. Cook the cabbage: Bring a large pot of salted water to a boil. Add the cabbage leaves, and cook for 2 to 3 minutes, or until they’re soft. Drain well. If you don’t blanch the cabbage leaves before assembling, the cabbage can be tough—especially the thicker stem part in the middle. That’s why it’s a good idea to take the time to blanch the leaves first!
2. Make the filling: In a large bowl, use your hands to mix the filling ingredients until combined.
3. Make the sauce: In a separate bowl, whisk together the sauce ingredients.
4. Roll the leaves: Lay a cabbage leaf on a clean work surface. Spoon about ¼ cup of filling along one edge. Roll up the leaf, tucking in the sides as you go like a burrito. Repeat with the remaining leaves and filling.
5. Assemble: Coat the inside of a slow cooker with nonstick spray, then arrange the rolls along the bottom with the cabbage rolls seam down. (Stack a few of the rolls seam-side down if needed!) Pour the remaining sauce over the rolls, spreading it as evenly as possible.
6. Cook: Cover the slow cooker and cook on high for four to five hours, or on low for seven to eight hours.
7. Serve: Set the slow cooker stuffed cabbage rolls aside until they’re cool enough to handle. Then, add your favorite toppings, and enjoy!

Serving Suggestions

Slow cooker cabbage rolls are delicious as-is, but there are plenty of ways to make them an even heartier dinner. Serve them with a side of mashed potatoes or roasted potatoes for a comforting meal. Or, try serving your cabbage rolls with toppings. Sour cream, grated Parmesan cheese, crumbled feta, or crispy crumbled bacon are great options for extra flavor!

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How to Store Leftover Crockpot Cabbage Rolls

• Store any leftover crock pot cabbage rolls in an airtight container in the fridge for up to three days.
• Reheat them in a microwave or on the stovetop until heated through. You can also freeze them for up to two months—just thaw them overnight before reheating.

Go to the full recipe: Stuffed Cabbage Rolls