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Crockpot Cabbage Rolls

Hearty crockpot cabbage rolls are the kind of satisfying dinner we all crave on cold winter days! With a rice-and-meat filling and flavorful tomato sauce, this recipe is sure to be a family favorite.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Course
Cuisine: American
Keyword: crockpot cabbage rolls
Servings: 6 servings
Calories: 505kcal
Author: Kasey Schwartz


  • 12 - 14 large cabbage leaves
  • Nonstick cooking spray


  • 1 pound ground beef
  • ½ pound ground pork sausage
  • ½ cup onion minced
  • ½ cup bell pepper minced
  • 1 egg beaten
  • ¼ cup milk
  • 1 cup rice cooked
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons kosher salt


  • 1 can 15 oz tomato sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper


  • Bring a pot of salted water to a boil. Add the cabbage leaves and blanch for 2 to 3 minutes until softened. Drain and set aside.
  • In a large bowl, mix together the filling ingredients until well combined. This is done easiest with your hands.
  • In a separate bowl, whisk together the sauce ingredients.
  • To assemble, lay out each cabbage leaf, spoon about ¼ cup of filling along one edge. Roll up each leaf, tucking the sides in as you go to completely enclose the filling.
  • Coat the inside of a slow cooker with the nonstick spray, then arrange the rolls along the bottom, seam side down. It may be necessary to stack a few on top of each other.
  • Pour the sauce over the rolls, spreading it out as evenly as possible.
  • Cover and cook on high for 4 to 5 hours, or on low for 7 to 8 hours.


Calories: 505kcal | Carbohydrates: 42g | Protein: 24g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1574mg | Potassium: 722mg | Fiber: 5g | Sugar: 11g | Vitamin A: 684IU | Vitamin C: 74mg | Calcium: 119mg | Iron: 3mg