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Slow Cooker Stuffed Cabbage Rolls

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.
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Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Place the cabbage rolls seam-side down in the sauce. Spoon extra sauce over the top so each roll is mostly covered. If you have leftover cabbage leaves, tuck them around the edges to keep everything snug.
  6. Cover and cook on low for 7–8 hours or high for 4–5 hours. The rice inside will absorb the sauce and cook through. You'll know it's done when the leaves are tender and the filling is firm.
  7. Let it rest 10–15 minutes uncovered before serving. Garnish with parsley and serve with crusty bread or mashed potatoes.

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.