Crockpot Cabbage Rolls

These amazing crockpot cabbage rolls with a mixture of ground beef, ground pork, rice, and a perfect blend of spices cook up tender and flavorful in a lightly sweetened tomato sauce with garlic and dill.

Course dinner, dinner pork, dinner/beef

Cuisine German, Polish

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Prep Time 40

Cook Time 7

Total Time 7 40

Servings servings

Calories 473kcal

Author Beth Pierce

Ingredients

1 large head green cabbage
½ tablespoon olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 (15-ounce) can tomato sauce
1 (15-ounce) can petite diced tomatoes
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
½ tablespoon chopped fresh dill
1 lb ground pork
½ lb ground beef
1 large egg
¾ cup long grain rice
1 teaspoon paprika
1 teaspoon salt
¾ treaspoon freshly ground black peppper
1 tablespoon chopped fresh parsley

Instructions

Bring a large pot of salted water to boil. Submerge the cabbage for 5-10 minutes in the boiling water, rolling it over halfway through the boiling. Remove it and drain it in a colander. Remove 12-14 leaves. You may need to return the cabbage to the boiling water to soften more inner leaves.
Heat the olive oil in a large skillet over medium heat. Sauté the onions until soft. Reduce the heat to low and add the garlic. Cook for 1 minute while stirring. Remove half the onion mixture.
Add the tomato sauce, diced tomatoes, vinegar, brown sugar, and fresh dill. Simmer it while you make the meat mixture.
Combine half the onion mixture, ground pork, ground beef, egg, rice, paprika, salt, pepper, and parsley. Working with the cabbage rolls on a flat surface, add about ⅓ cup of the meat mixture to the center of each cabbage leaf. Fold in the sides and roll up the cabbage. Place cabbage rolls seam-side down in a single layer in the crockpot.
Pour half the sauce over the first layer of cabbage rolls. Stack the rest of the cabbage rolls on top and add the rest of the sauce.
Cover and cook on low for 6-8 hours.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over low heat or in the oven at 350 for about 10 minutes or until warm.

Nutrition