Crockpot Unstuffed Cabbage Rolls Recipe

There are many regions in the world that can grow cabbage, and just about each one has developed a recipe for stuffing that cabbage with local meats, spices, and other ingredients. This is probably why stuffed cabbage is one of the ultimate comfort foods. It’s family friendly, budget conscious and can be personalized and adjusted in so many different ways.

Cabbage rolls are a healthy appetizer that can be turned into a full meal when you use this easy and delicious crockpot unstuffed cabbage rolls recipe.

This version of unstuffed cabbage rolls, based on a traditional Czech recipe my Grandmother passed down, has been converted into slow cooker form to fit the busy American family‘s needs. This dish is sure to make it into your meal rotation and also makes delicious leftovers.

Crockpot Unstuffed Cabbage Rolls Ingredients

There are many things that come together to make the best cabbage rolls and the same can be said for unstuffed cabbage rolls.

If you’ve never tried cabbage rolls, you’re in for a treat. While in roll form, this recipe would make great appetizers but in unstuffed form, these crockpot unstuffed cabbage rolls make a great side dish or even a main dish if you so choose.

Ground beef is at the center with scraps of cabbage mixed in and pork adds even more flavor along with tomatoes, beef broth and more.

Crockpot Unstuffed Cabbage Rolls Directions

Rinse rice well and set aside.

Combine the spice mix spices in a small bowl or measuring cup.

In a large skillet, heat a little olive oil and brown the pork, beef and onion together.

Once browned, add the beef broth and rice.  Mix well over medium heat.  Cover and set aside.

In a large bowl combine the tomatoes, tomato sauce, spice mix, Worcestershire sauce, and apple cider vinegar.  Whisk all ingredients together.  Add salt and pepper to taste.

Spray the bottom and sides of your Crockpot with oil spray to prevent sticking.

Then, begin layering the ingredients.

Line the bottom with 2 of the cabbage wedges, breaking them apart to cover the bottom of the dish.

Add ½ of the beef/pork/onion/rice mixture.

Add the bay leaf and ½ of the sauce.  I like to put the bay leaf near the side of the dish so I can retrieve it easily after cooking.

Make the 2nd layer the same way.

Top the entire dish with the remaining sauce. I like to push the cabbage and meat layers a little away from the sides of the dish to let some of the sauce soak through.

Cover and cook on low for 8 hours.

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Crockpot Unstuffed Cabbage Rolls

Prep Time

5 mins

Cook Time

8 hrs

Total Time

8 hrs 5 mins

 

Cabbage rolls are a healthy appetizer that can be turned into a full meal when you use this easy and delicious crockpot unstuffed cabbage rolls recipe. 

Course: Main Dish, Side Dish

Cuisine: Crockpot Recipes

Servings: 4 people

Ingredients

• 1 lbs Ground Beef
• 1 lbs Ground Pork
• 1 Head Green Cabbage Removed Core and Cut into 4 Wedges
• 1 md Onion Minced
• 1 28 oz Can Fire Roasted Tomatoes
• 1 28 oz Can Tomato Sauce
• 3/4 cup Long Grain Rice
• 1/2 cup Beef Broth
• 2 tbs Worcestershire Sauce
• 3 tbs Apple Cider Vinegar

Spice Mix

• 2 tbs Garlic Powder
• 2 tbs Onion Powder
• 1 tbs Cumin Powder
• 1 Bay Leaf
• Salt and Pepper to Taste
• Olive Oil for Browning
• Oil Spray

Instructions

1. Rinse rice well and set aside.

2. Combine the spice mix spices in a small bowl or measuring cup.
   

3. In a large skillet, heat a little olive oil and brown the pork, beef and onion together.  
   

4. Once browned, add the beef broth and rice. Mix well over medium heat. Cover and set aside.
   

5. In a large bowl, combine the tomatoes, tomato sauce, spice mix, Worcestershire sauce, and apple cider vinegar. Whisk all ingredients together. Add salt and pepper to taste.
   

6. Spray the bottom and sides of your Crock-Pot with oil spray to prevent sticking.  
   

7. Then, begin layering the ingredients.
   

8. Line the bottom with 2 of the cabbage wedges, breaking them apart to cover the bottom of the dish.
   

9. Add ½ of the beef/pork/onion/rice mixture.
   

10. Add the bay leaf and ½ of the sauce. I like to put the bay leaf near the side of the dish so I can retrieve it easily after cooking.  
    

11. Make the 2nd layer the same way.  
    

12. Top the entire dish with the remaining sauce. I like to push the cabbage and meat layers a little away from the sides of the dish to let some of the sauce soak through.  
    

13. Cover and cook on low for 8 hours.
    

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