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Pioneering Today Slow Cooker Cabbage Rolls

5.0/5 rating 1 vote
  • Ready in: Prep: 15 M, Cooking: 8 H, Total: 8 H 15 M
  • Serves: 10
  • Complexity: easy
Pioneering Today Slow Cooker Cabbage Rolls

This slow cooker cabbage rolls recipe is one of my very favorites. I've tried the unstuffed and oven versions, but this is best cooked on low in the slow cooker. It's like having a kitchen robot, I tell it when I want dinner, toss in the ingredients, and at supper time, an amazing meal is ready.


  • 10 cabbage leaves
  • ½ cup uncooked wild rice, quinoa, grated carrots and/or cauliflower
  • 1 egg, beaten
  • ¼ cup water or broth
  • ¼ cup minced onion
  • 2 cloves minced garlic
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 lb. lean ground beef
  • SAUCE (If you like lots of sauce, feel free to double this, I’ve done it both ways)
  • 1 15 ounces can tomato sauce
  • 2 Tbs. honey
  • 2 Tbs. apple cider vinegar
  • 2 tsp. Worcestershire sauce
  • Step by Step Directions

    1. SCCRmeatinBoil a pot of water and add a head of cabbage, cook for 2 minutes and drain. (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)

      Combine rice, egg, liquid, onion, garlic, beef, salt, and seasonings in large bowl. Place ¼ cup meat mixture in center of the leaf and roll up like a burrito. Place seam side down in slow cooker.

      Mix all sauce ingredients together and pour over rolls. Cook on low 8 hours in slow cooker.







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