Slow Cooker Stuffed Cabbage Roll Recipe - I'm Singin' The Hot Days Blues

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5 from 5 reviews

This is a great one dish meal, and you can use different ground meats tailored to your families preference.


Units Scale
  • 12 large cabbage leaves
  • 1 lb. lean ground meat - I'm using pork but ground beef, lamb, turkey can all work just adjust the seasonings
  • 1/2 c. cooked rice
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. leaf thyme
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cinnamon
  • 1 can (6 oz.) tomato paste
  • 1/4 c. water


  1. Wash cabbage leaves.
  2. Boil 4 cups of water.
  3. Turn heat off and soak cabbage leaves for 5 minutes. This will wilt them and make them more workable.
  4. Remove, drain, and cool.
  5. Combine remaining ingredients except for tomato paste and water.
  6. Place 2 tbsp. of the meat/rice mixture on each leaf and roll up firmly, tucking ends in as you roll.
  7. Place in the crock pot with overlap side down, stacking them on each other if necessary.
  8. Combine tomato paste and water and pour over the cabbage rolls.
  9. Cover and cook on low for 6- 8 hours.


Cut out the core from a head of cabbage. Place the cabbage head in the freezer for at least 4 hours.  Take the cabbage out of the freezer and let it thaw. Now the leaves will peel easily and have enough flexibility to roll without having to blanch them.