Go Back
–+ servings
Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

5 from 3 votes
Cabbage leaves stuffed with a mixture of pork and beef. They are rolled up and cooked in the slow-cooker until tender and delicious. Serve with mashed potatoes and a side salad for a complete meal. Recipe makes 10 servings.
Servings: 30 rolls
Prep Time: 40 minutes
Cook Time: 5 hours
Total Time: 5 hours 40 minutes

Ingredients

  • 1 pound ground pork
  • 1 1/2 pounds ground beef
  • 2/3 cup long grain rice
  • 1 large egg
  • 2 medium onions, one finely chopped and one sliced (use one in meat mixture and slice the second one for use in between layers of cabbage rolls)
  • 1 teaspoon Oregano, or Italian Seasoning
  • 1/2 teaspoon black pepper
  • 2 teaspoon salt
  • 5 teaspoons smoked paprika
  • 1 large head green cabbage
  • 1 tablespoon granulated sugar
  • 30 ounces canned tomatoes, diced or stewed

Instructions

  • In a large bowl, combine the first 7 ingredients and 1 teaspoon of salt and 2 teaspoons of smoked paprika. Mix until combined thoroughly.
  • Cut the head of cabbage in half and remove the core. Place both halves in a large pan of boiling water.
  • Simmer for about 10 minutes to wilt the cabbage. Drain and allow the cabbage to cool to the touch. Remove the center vein from the top of the cabbage leaves.
  • Use each half of a cabbage leaf to wrap a small amount, about 2-3 tablespoons, of meat mixture. Fold the leaf around the meat, trying to tuck the leaves over the ends of the roll when possible.
  • In a 5-quart slow cooker, pour 1 can of tomatoes on the bottom. Place the cabbage rolls on top of the tomatoes. Putting about 10 rolls in each layer.
  • Top with 1/2 can of chopped tomatoes. Chop the extra cabbage scraps and add them to the top of the tomatoes, along with some of the sliced onion. Sprinkle with 1/2 teaspoon salt and 1 more teaspoon of smoked paprika.
  • Continue layering cabbage rolls, tomatoes, onion slices, and spices in two more layers, about 10 rolls in 3 layers in total. Chop all remaining cabbage and put it on top. Sprinkle with 1 tablespoon of sugar, cover and cook on high for 4-5 hours.
    Stuffed Cabbage Rolls
  • The cabbage will be tender and the rolls will be cooked through. This recipe makes about 30 cabbage rolls or 10 servings.
    Stuffed Cabbage Rolls

Notes

These delicious stuffed cabbage rolls are even better when served the next day. Refrigerate the leftovers or freeze the rolls for up to one month. I served them with mashed potatoes and buttery green beans. 

Nutrition

Calories: 140kcalCarbohydrates: 9gProtein: 8gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 33mgSodium: 227mgPotassium: 285mgFiber: 2gSugar: 3gVitamin A: 277IUVitamin C: 18mgCalcium: 38mgIron: 1mg