🥬 Slow Cooker Stuffed Cabbage Rolls

Tender, juicy, and full of flavor — these Slow Cooker Stuffed Cabbage Rolls are the ultimate comfort food.
Each roll is packed with ground beef, jasmine rice, herbs, and garlic, then simmered low and slow in a rich tomato sauce and beef broth until melt-in-your-mouth tender. The secret? Keeping every roll submerged and topping them with extra cabbage leaves to trap the steam for perfect, even cooking.

⏲️ Cooking Times

• Prep Time: 30 minutes

• Cook Time: 7–8 hours on Low or 4–5 hours on High

• Rest Time: 15–20 minutes

• Total Time: About 8 hours

📋 Ingredients

For the Rolls

• 1 large head of green cabbage

• 1 lb ground beef (or ½ beef + ½ pork for richer flavor)

• ½ cup uncooked jasmine rice

• 1 small onion, finely chopped

• 3 garlic cloves, minced

• 1 large egg

• 1 teaspoon paprika

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon dried oregano

• ½ teaspoon dried thyme

• ½ teaspoon dried parsley

• ¼ teaspoon crushed red pepper flakes (optional, for mild heat)

For the Sauce

• 3 cups tomato sauce

• 1 tablespoon tomato paste

• 1 teaspoon brown sugar

• 1 teaspoon apple cider vinegar

• 1 chicken bouillon cube

• 2 cups beef broth (to fully submerge the rolls)

• Fresh parsley, chopped — for garnish

🍳 Instructions

Step 1: Prepare the Cabbage

Use a sharp knife to cut out the core of the cabbage — this helps the leaves release easily.
Place the whole head in a pot of boiling water for about 2 minutes, just until the outer leaves soften and start to loosen.
Gently peel off 12–14 leaves and set them aside to cool.

Step 2: Make the Filling

In a large bowl, mix together ground beef, uncooked jasmine rice, onion, garlic, egg, paprika, salt, black pepper, oregano, thyme, parsley, and red pepper flakes.
Use your hands to combine — mix until even, but don’t overwork it.

Step 3: Roll It Up

Lay one cabbage leaf flat and place about 2 tablespoons of filling in the center.
Fold in the sides and roll tightly.
Repeat until all the filling is used.

Step 4: Make the Sauce

In your slow cooker, whisk together tomato sauce, tomato paste, brown sugar, apple cider vinegar, bouillon cube, red pepper flakes, and 2 cups of beef broth.
It should smell savory and balanced — the perfect blend of sweet, tangy, and rich.

Step 5: Layer & Submerge

Arrange the cabbage rolls seam-side down in the slow cooker.
Pour in the sauce, making sure the rolls are completely submerged in liquid.
Top with a few extra cabbage leaves to trap heat and moisture while cooking.

Step 6: Slow Cook

Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until the cabbage and rice are tender and the sauce thickens slightly.

Step 7: Rest & Serve

Turn off the slow cooker and let it rest, covered, for 15–20 minutes before serving.
Remove the top cabbage leaves, spoon the rolls onto a plate, and drizzle with plenty of sauce.
Garnish with fresh parsley and enjoy your slow-cooked comfort masterpiece.

🧡 Kelvin’s Kitchen Tips

• Use beef broth, not water — it deepens the flavor and keeps the sauce rich.

• Always fully submerge the rolls in liquid to ensure tender rice.

• Extra cabbage leaves on top help trap steam, keeping the texture even throughout.