20 Delicious Crock Pot Cabbage Roll Recipes Easy

Kickstart your culinary adventure with our roundup of 20 Delicious Crock Pot Cabbage Roll Recipes Easy! Perfect for busy home cooks across North America, these recipes promise comfort food that’s both hearty and hassle-free. Whether you’re craving a cozy dinner or a seasonal favorite, our collection has something to delight every palate. Dive in and discover your next go-to meal that’s sure to become a family favorite!

Classic Beef and Rice Stuffed Cabbage Rolls

Delving into the heart of comfort food, I stumbled upon this gem during a chilly autumn evening when all I craved was something hearty and homely. Classic Beef and Rice Stuffed Cabbage Rolls became my go-to for gatherings, blending simplicity with rich flavors that remind me of family dinners.

Ingredients

• 1 large head of green cabbage, crisp and fresh
• 1 lb ground beef, lean and finely textured
• 1 cup cooked white rice, fluffy and slightly sticky
• 1 small onion, finely diced and aromatic
• 2 cloves garlic, minced and pungent
• 1 egg, farm-fresh and beaten
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt, coarse and mineral-rich
• 2 cups tomato sauce, homemade or high-quality store-bought

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of water to a boil. Carefully submerge the whole cabbage head for about 3 minutes until the leaves are pliable. Tip: Use tongs to gently peel off the leaves without tearing.
3. In a mixing bowl, combine the ground beef, cooked rice, onion, garlic, egg, olive oil, black pepper, and sea salt. Mix until just combined to keep the beef tender.
4. Place a small amount of the beef mixture onto each cabbage leaf, then roll tightly, tucking in the sides as you go. Tip: Don’t overstuff to prevent bursting during cooking.
5. Arrange the rolls seam-side down in a baking dish. Pour the tomato sauce evenly over the top. Tip: For extra flavor, sprinkle a little more black pepper on top before baking.
6. Cover with foil and bake for 45 minutes, then uncover and bake for an additional 15 minutes until the sauce is bubbly and the rolls are cooked through.

Rich in flavor and tender in texture, these cabbage rolls are a testament to the beauty of simple ingredients coming together. Serve them with a dollop of sour cream or alongside a crisp green salad for a meal that feels both nourishing and indulgent.

Vegetarian Lentil and Mushroom Cabbage Rolls

Kind of like a cozy hug in food form, these Vegetarian Lentil and Mushroom Cabbage Rolls have become my go-to comfort dish on chilly evenings. Inspired by a farmers’ market haul, this recipe is a testament to how humble ingredients can transform into something utterly delicious.

Ingredients

• 1 large head of green cabbage, with crisp, vibrant leaves
• 1 cup dried green lentils, rinsed and picked over
• 2 cups finely chopped cremini mushrooms, with an earthy aroma
• 1 medium yellow onion, diced into small, uniform pieces
• 2 cloves garlic, minced to release their pungent flavor
• 1 tbsp rich extra virgin olive oil
• 1 tsp smoked paprika, for a subtle depth
• 1/2 tsp finely ground black pepper
• 1 tsp sea salt
• 2 cups homemade vegetable broth, warm and aromatic
• 1/2 cup cooked brown rice, fluffy and slightly nutty

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of water to a boil. Carefully submerge the whole cabbage head for about 3 minutes, or until the outer leaves are pliable. Remove, let cool, and gently peel off 12 large leaves. Tip: Save the smaller leaves for a stir-fry or salad.
3. In a skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until translucent, about 5 minutes. Stir in the mushrooms, cooking until they release their moisture and brown slightly.
4. Add the lentils, smoked paprika, black pepper, and salt to the skillet. Pour in the vegetable broth, bring to a simmer, and cook covered for 25 minutes, or until the lentils are tender. Tip: Stir occasionally to prevent sticking.
5. Mix the cooked brown rice into the lentil and mushroom filling. Let the mixture cool slightly for easier handling.
6. Place a cabbage leaf on a flat surface, add a generous spoonful of the filling near the stem, fold the sides over, and roll tightly. Repeat with remaining leaves and filling.
7. Arrange the rolls seam-side down in a baking dish. Cover with foil and bake for 30 minutes, until the cabbage is tender and the filling is heated through. Tip: For a golden top, remove the foil during the last 10 minutes of baking.

Just out of the oven, these rolls are a delightful mix of tender cabbage and hearty, flavorful filling. Serve them with a dollop of sour cream or a sprinkle of fresh dill for an extra touch of brightness.

Sweet and Sour Cabbage Rolls with Pineapple

Last weekend, I stumbled upon a recipe that brought back memories of my grandmother’s kitchen—sweet and sour cabbage rolls with pineapple. It’s a dish that perfectly balances tangy and sweet, with a comforting texture that’s hard to resist.

Ingredients

• 1 large head of green cabbage, crisp and fresh
• 1 lb ground beef, lean and finely textured
• 1 cup cooked white rice, fluffy and slightly sticky
• 1 small onion, finely diced and aromatic
• 1 egg, farm-fresh and lightly beaten
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly ground
• 1 can (20 oz) pineapple chunks in juice, sweet and tangy
• 1/2 cup brown sugar, packed and moist
• 1/4 cup apple cider vinegar, sharp and fruity
• 1 tbsp soy sauce, rich and umami-packed
• 1/2 cup water, filtered

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Carefully remove the core from the cabbage and place the whole head in a large pot of boiling water for about 5 minutes, or until the leaves are pliable. Tip: Use tongs to gently peel off the leaves as they soften.
3. In a mixing bowl, combine the ground beef, cooked rice, onion, egg, salt, and pepper. Mix until just combined to keep the texture light.
4. Place a small amount of the meat mixture onto each cabbage leaf, fold the sides over the filling, and roll up tightly. Tip: Don’t overfill the leaves to prevent bursting during baking.
5. Arrange the rolls seam-side down in a baking dish. Scatter the pineapple chunks over the top.
6. In a saucepan, combine the pineapple juice, brown sugar, vinegar, soy sauce, and water. Bring to a boil, then simmer for 5 minutes until slightly thickened. Tip: Stir occasionally to prevent sticking.
7. Pour the sauce over the cabbage rolls, ensuring they’re evenly coated.
8. Cover the dish with foil and bake for 1 hour, or until the cabbage is tender and the filling is cooked through.

These cabbage rolls emerge from the oven tender and infused with a delightful sweet and sour sauce. The pineapple adds a juicy burst of flavor that complements the savory filling perfectly. Try serving them over a bed of steamed rice to soak up the extra sauce for an even more satisfying meal.

Turkey and Quinoa Stuffed Cabbage Rolls

Last weekend, I found myself staring at a head of cabbage in my fridge, wondering how to turn it into something hearty yet healthy. That’s when I remembered my grandma’s stuffed cabbage rolls, but with a twist—turkey and quinoa for a lighter, protein-packed version.

Ingredients

• 1 large head of green cabbage, crisp and fresh
• 1 lb ground turkey, lean and finely textured
• 1 cup quinoa, rinsed and fluffy
• 2 cups homemade chicken stock, rich and savory
• 1 small onion, finely diced and aromatic
• 2 cloves garlic, minced and pungent
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt, coarse and mineral-rich
• 1/2 cup tomato sauce, smooth and slightly tangy

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of water to a boil. Carefully submerge the whole head of cabbage for about 3 minutes, or until the leaves are pliable. Tip: Use tongs to gently peel off the leaves without tearing them.
3. In a skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until translucent and fragrant, about 5 minutes.
4. Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 7 minutes. Tip: Season with salt and pepper as it cooks for even flavor distribution.
5. Stir in the quinoa and chicken stock, bringing the mixture to a simmer. Cook until the quinoa is tender and the liquid is absorbed, about 15 minutes.
6. Lay out a cabbage leaf, place a spoonful of the turkey-quinoa mixture in the center, and fold the sides over, rolling tightly. Repeat with remaining leaves and filling.
7. Arrange the rolls seam-side down in a baking dish. Pour tomato sauce over the top. Tip: Cover with foil to keep them moist while baking.
8. Bake for 25 minutes, then uncover and bake for an additional 10 minutes until the sauce is bubbly and the rolls are golden.

You’ll love how the tender cabbage wraps around the savory, nutty filling, creating a dish that’s both comforting and nutritious. Serve these rolls with a dollop of Greek yogurt or a sprinkle of fresh herbs for an extra touch of brightness.

Spicy Mexican Cabbage Rolls with Chipotle Sauce

Every time I think about comfort food with a kick, these Spicy Mexican Cabbage Rolls with Chipotle Sauce come to mind. They’re a vibrant twist on a classic, packed with flavors that dance on your palate, and today, I’m sharing how you can bring this dish to your table.

Ingredients

• 1 large head of green cabbage, crisp and fresh
• 1 lb ground beef, lean and finely textured
• 1 cup cooked white rice, fluffy and slightly sticky
• 1 small onion, diced finely for a sweet crunch
• 2 cloves garlic, minced to release their aromatic oils
• 1 tsp cumin, freshly ground for warmth
• 1 tsp smoked paprika, for a deep, smoky note
• 1/2 tsp salt, to enhance all the flavors
• 1 can (14 oz) diced tomatoes, rich and tangy
• 2 chipotle peppers in adobo sauce, chopped for heat and complexity
• 1/2 cup chicken broth, savory and light
• 1 tbsp olive oil, extra virgin for a fruity finish

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Carefully remove the core from the cabbage and place it in a large pot of boiling water for 3 minutes, or until the leaves are pliable. Tip: Use tongs to gently peel off the leaves without tearing them.
3. In a skillet over medium heat, warm the olive oil and sauté the onion and garlic until translucent, about 5 minutes, stirring occasionally.
4. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, approximately 7 minutes. Tip: Draining excess fat here will keep your rolls from being greasy.
5. Stir in the cooked rice, cumin, smoked paprika, and salt, mixing well to combine all the flavors evenly.
6. Place a small amount of the beef mixture onto each cabbage leaf, fold the sides in, and roll tightly. Arrange them seam-side down in a baking dish.
7. In a bowl, mix the diced tomatoes, chipotle peppers, and chicken broth, then pour this sauce over the cabbage rolls. Tip: For an extra layer of flavor, let the sauce simmer for 5 minutes before pouring.
8. Cover the dish with foil and bake for 45 minutes, until the rolls are tender and the sauce is bubbly.

Out of the oven, these cabbage rolls are a masterpiece of texture and taste—tender leaves hugging a spicy, savory filling, all smothered in a smoky chipotle sauce. Serve them with a side of creamy avocado slices or a crisp green salad to balance the heat.

Greek Style Cabbage Rolls with Lamb and Feta

Kicking off the week with a dish that’s close to my heart, Greek Style Cabbage Rolls with Lamb and Feta. There’s something incredibly comforting about the way the tender cabbage wraps around the spiced lamb, with the feta adding a creamy, tangy finish. It’s a recipe I stumbled upon during a trip to Greece, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 large head of green cabbage, crisp and fresh
• 1 lb ground lamb, preferably grass-fed for richer flavor
• 1 cup cooked long-grain white rice, fluffy and slightly sticky
• 1/2 cup crumbled feta cheese, creamy and tangy
• 1/4 cup rich extra virgin olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp dried oregano, fragrant and earthy
• 1/2 tsp ground cinnamon, warm and sweet
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 14.5-oz can diced tomatoes, juicy and bright
• 1 cup chicken broth, homemade if possible for depth of flavor

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Bring a large pot of water to a boil. Carefully submerge the whole cabbage head for about 3 minutes, or until the outer leaves are pliable. Tip: Use tongs to peel off the softened leaves without tearing them.
3. In a skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Add the ground lamb, breaking it apart with a spoon, and cook until browned. Stir in the rice, feta, oregano, cinnamon, black pepper, and salt, mixing well to combine.
5. Place a spoonful of the lamb mixture onto each cabbage leaf, fold in the sides, and roll tightly. Tip: Don’t overfill to prevent bursting during baking.
6. Arrange the rolls seam-side down in a baking dish. Pour the diced tomatoes and chicken broth over the top.
7. Cover with foil and bake for 45 minutes. Tip: For a golden top, remove the foil and bake an additional 10 minutes.

Unwrapping these cabbage rolls reveals a melt-in-your-mouth texture, with the lamb’s spices perfectly complementing the sweet cabbage. Serve them with a dollop of Greek yogurt and a sprinkle of fresh dill for an extra layer of flavor.

Asian Inspired Cabbage Rolls with Pork and Ginger

Unbelievably, the first time I stumbled upon these Asian Inspired Cabbage Rolls with Pork and Ginger was at a tiny street food stall in Bangkok, and I’ve been obsessed ever since. The combination of juicy pork, spicy ginger, and tender cabbage leaves is a game-changer for weeknight dinners.

Ingredients

• 1 large head of green cabbage, leaves carefully separated and blanched until pliable
• 1 lb ground pork, preferably with a bit of fat for juiciness
• 2 tbsp freshly grated ginger, for a spicy kick
• 1/4 cup finely chopped green onions, adding a fresh crunch
• 2 tbsp soy sauce, rich and umami-packed
• 1 tbsp sesame oil, aromatic and nutty
• 1 tsp sugar, to balance the flavors
• 1/2 cup cooked jasmine rice, sticky and fragrant

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the ground pork, grated ginger, green onions, soy sauce, sesame oil, and sugar until well combined. Tip: For extra flavor, let the mixture marinate for 10 minutes.
3. Gently fold in the cooked jasmine rice into the pork mixture, ensuring it’s evenly distributed.
4. Place a spoonful of the pork and rice mixture onto the center of each blanched cabbage leaf. Tip: Don’t overfill to prevent breaking the leaves.
5. Fold the sides of the cabbage leaf over the filling and roll tightly from the bottom to enclose the filling completely.
6. Arrange the rolls seam-side down in a baking dish, cover with foil, and bake for 25 minutes. Tip: For a golden top, remove the foil and bake for an additional 5 minutes.
7. Serve hot, garnished with additional green onions or a drizzle of soy sauce if desired.

Juicy and bursting with flavors, these cabbage rolls are a delightful mix of textures—from the tender cabbage to the savory pork filling. Try serving them with a side of spicy Sriracha mayo for an extra kick!

Slow Cooker Cabbage Rolls with Tomato Basil Sauce

Very few dishes bring comfort to the table like a batch of slow cooker cabbage rolls. I remember my grandmother meticulously rolling each leaf, her kitchen filled with the aroma of tomato and basil. It’s a tradition I’ve embraced, especially on lazy Sundays when the slow cooker does most of the work.

Ingredients

• 1 large head of green cabbage, with crisp, vibrant leaves
• 1 lb ground beef, preferably 80/20 for juiciness
• 1 cup cooked white rice, fluffy and slightly sticky
• 1 small yellow onion, finely diced for a sweet, aromatic base
• 2 cloves garlic, minced to release their pungent flavor
• 1 tsp salt, to enhance all the flavors
• 1/2 tsp black pepper, freshly ground for a bit of heat
• 1 egg, farm-fresh and beaten, to bind the filling
• 24 oz jar of tomato basil sauce, rich and herbaceous
• 1/2 cup water, to thin the sauce slightly

Instructions

1. Bring a large pot of water to a boil. Carefully submerge the whole head of cabbage and boil for 3 minutes to soften the leaves. Tip: Use tongs to peel off the leaves as they loosen.
2. In a mixing bowl, combine the ground beef, cooked rice, onion, garlic, salt, pepper, and egg. Mix gently with your hands to avoid compacting the meat.
3. Lay a cabbage leaf flat, place 1/4 cup of the filling near the stem, fold the sides over, and roll tightly. Repeat with remaining leaves and filling.
4. Pour half the tomato basil sauce into the slow cooker. Arrange the cabbage rolls seam-side down. Top with remaining sauce and water. Tip: For extra flavor, sprinkle a pinch of red pepper flakes between layers.
5. Cover and cook on LOW for 6 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.

The cabbage rolls emerge tender, the meat filling savory and perfectly seasoned. Serve them over a bed of mashed potatoes for a hearty meal that comforts with every bite.

Cheesy Cabbage Rolls with Ground Chicken and Mozzarella

Unbelievable as it may seem, I stumbled upon the recipe for these cheesy cabbage rolls during a late-night fridge raid, and it’s been a game-changer for my weeknight dinners ever since. There’s something about the combination of juicy ground chicken, melted mozzarella, and tender cabbage leaves that feels like a hug in a dish.

Ingredients

• 1 large head of green cabbage, with crisp, vibrant leaves
• 1 lb ground chicken, preferably free-range for better flavor
• 1 cup cooked white rice, fluffy and slightly sticky
• 1/2 cup marinara sauce, rich and tangy
• 1 cup shredded mozzarella cheese, creamy and stretchy
• 1 tbsp olive oil, extra virgin for a fruity note
• 1 tsp garlic powder, for a punch of aroma
• 1 tsp onion powder, adding a subtle sweetness
• 1/2 tsp salt, to enhance all the flavors
• 1/4 tsp black pepper, freshly ground for a bit of heat

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of water to a boil. Carefully submerge the whole cabbage head for about 3 minutes, or until the outer leaves are pliable. Tip: Use tongs to peel off 12 large leaves without tearing them.
3. In a mixing bowl, combine the ground chicken, cooked rice, garlic powder, onion powder, salt, and black pepper. Mix until just combined to keep the chicken tender.
4. Lay a cabbage leaf flat, place 2 tablespoons of the chicken mixture in the center, top with a teaspoon of marinara sauce and a sprinkle of mozzarella. Fold the sides in and roll tightly. Tip: Don’t overfill to prevent bursting during baking.
5. Heat olive oil in a skillet over medium heat. Brown the rolls seam-side down for 2 minutes per side for a golden crust.
6. Transfer the rolls to a baking dish, pour the remaining marinara sauce over them, and sprinkle with the rest of the mozzarella. Bake for 25 minutes, or until the cheese is bubbly and slightly golden. Tip: Let them rest for 5 minutes before serving to set the filling.

Perfectly baked, these cabbage rolls offer a delightful contrast between the crispy edges and the soft, cheesy interior. Serve them with a side of crusty bread to soak up the extra sauce, or over a bed of greens for a lighter meal.

BBQ Flavored Cabbage Rolls with Pulled Pork

Growing up in a family that cherished Sunday BBQs, I’ve always been on the lookout for ways to bring that smoky, savory flavor into my kitchen year-round. That’s how these BBQ Flavored Cabbage Rolls with Pulled Pork came to be—a hearty, comforting dish that’s perfect for any day of the week.

Ingredients

• 1 large head of green cabbage, crisp and fresh
• 2 cups of pulled pork, tender and smoky
• 1 cup of your favorite BBQ sauce, rich and tangy
• 1 cup of cooked white rice, fluffy and warm
• 1/2 cup of diced onions, sweet and aromatic
• 2 cloves of garlic, minced and pungent
• 1 tbsp of olive oil, smooth and golden
• 1 tsp of smoked paprika, deep and earthy
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Carefully remove the core from the cabbage and place the whole head in a large pot of boiling water for about 5 minutes, or until the leaves are pliable. Tip: Use tongs to gently peel off the leaves without tearing them.
3. In a skillet over medium heat, warm the olive oil and sauté the onions and garlic until they’re translucent and fragrant, about 3 minutes.
4. Combine the pulled pork, BBQ sauce, cooked rice, sautéed onions, garlic, and smoked paprika in a large bowl. Mix well to ensure every bite is flavorful. Tip: Let the mixture sit for 10 minutes to allow the flavors to meld.
5. Place a spoonful of the pork mixture onto each cabbage leaf, fold in the sides, and roll tightly. Tip: Secure with toothpicks if necessary to keep them from unraveling during baking.
6. Arrange the rolls seam-side down in a baking dish, cover with foil, and bake for 25 minutes, or until the cabbage is tender and the filling is heated through.

The rolls come out tender with a slight bite, the pulled pork rich and enveloped in the tangy BBQ sauce, creating a perfect balance of flavors. Serve them atop a drizzle of extra BBQ sauce for an added punch, or alongside a crisp coleslaw to cut through the richness.

Keto Friendly Cabbage Rolls with Cauliflower Rice

Goodness, have I got a treat for you today! As someone who’s always on the lookout for delicious yet healthy meal options, I stumbled upon this gem that’s become a staple in my kitchen. It’s perfect for those evenings when you’re craving something comforting but want to keep it low-carb.

Ingredients

• 1 large head of green cabbage, crisp and fresh
• 1 lb ground beef, preferably grass-fed for richer flavor
• 1 cup cauliflower rice, finely grated to mimic the texture of real rice
• 1/2 cup diced yellow onion, sweet and aromatic
• 2 cloves garlic, minced to release their pungent aroma
• 1 tbsp rich extra virgin olive oil
• 1 tsp smoked paprika, for a deep, smoky flavor
• 1/2 tsp sea salt, finely ground
• 1/4 tsp finely ground black pepper
• 1 cup sugar-free tomato sauce, smooth and tangy

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and submerge the whole head in boiling water for about 3 minutes, or until the leaves are pliable. Tip: Use tongs to gently peel off the leaves as they soften.
3. In a large skillet over medium heat, warm the olive oil. Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 3 minutes.
4. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Tip: Draining excess fat at this stage can make your rolls lighter.
5. Stir in the cauliflower rice, smoked paprika, sea salt, and black pepper. Cook for another 2 minutes, just enough to blend the flavors.
6. Lay out a cabbage leaf and place a generous spoonful of the beef mixture in the center. Fold the sides over the filling and roll up tightly. Repeat with remaining leaves and filling.
7. Arrange the rolls seam-side down in a baking dish. Pour the tomato sauce evenly over the top. Tip: For extra flavor, sprinkle a little more smoked paprika on top before baking.
8. Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the cabbage is tender.

My, what a delightful dish this turns out to be! The cabbage leaves become wonderfully tender, enveloping the savory, spiced filling in a cozy embrace. Serve these rolls with a dollop of sour cream on top for an extra layer of richness, or alongside a crisp green salad to round out the meal.

Polish Style Cabbage Rolls with Sauerkraut

Very few dishes bring me back to my grandmother’s kitchen like Polish Style Cabbage Rolls with Sauerkraut. The tangy sauerkraut, the tender cabbage leaves, and the savory filling wrapped up in one comforting bite—it’s a recipe that feels like a hug from the inside. I remember sneaking bites of the filling before it even made it into the cabbage leaves, a habit I’ve passed down to my own kids.

Ingredients

• 1 large head of green cabbage, with crisp, vibrant leaves
• 1 lb ground pork, rich and finely textured
• 1 cup cooked white rice, fluffy and slightly sticky
• 1 small onion, finely diced and sweet
• 2 cloves garlic, minced and aromatic
• 1 tsp caraway seeds, earthy and slightly nutty
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly ground
• 2 cups sauerkraut, tangy and crisp
• 2 cups tomato sauce, rich and slightly sweet
• 1 tbsp butter, unsalted and creamy

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Bring a large pot of water to a boil. Carefully submerge the whole head of cabbage and boil for 3 minutes to soften the leaves. Tip: Use tongs to gently peel off the leaves as they soften, being careful not to tear them.
3. In a skillet over medium heat, melt the butter. Add the onion and garlic, sautéing until translucent and fragrant, about 5 minutes.
4. In a large bowl, combine the ground pork, cooked rice, sautéed onion and garlic, caraway seeds, salt, and pepper. Mix gently but thoroughly to distribute the flavors evenly. Tip: For a lighter filling, you can substitute half the pork with ground turkey.
5. Place a spoonful of the filling onto the center of each cabbage leaf. Fold the sides over the filling and roll up tightly, tucking in the ends as you go.
6. Spread half of the sauerkraut in the bottom of a baking dish. Arrange the cabbage rolls seam-side down on top. Cover with the remaining sauerkraut and pour the tomato sauce over everything.
7. Cover the dish with foil and bake for 1 hour, then uncover and bake for an additional 15 minutes to let the sauce thicken slightly. Tip: For a crispier top, broil for the last 2-3 minutes, watching closely to prevent burning.

Comforting and hearty, these cabbage rolls are a perfect blend of tangy and savory, with the sauerkraut adding a delightful crunch. Serve them with a dollop of sour cream and a sprinkle of fresh dill for an extra layer of flavor that brightens the dish beautifully.

Indian Spiced Cabbage Rolls with Curry Sauce

Believe it or not, the inspiration for these Indian Spiced Cabbage Rolls with Curry Sauce came from a chilly evening when I was craving something warm, spicy, and utterly comforting. The combination of tender cabbage leaves wrapped around a fragrant filling, all smothered in a rich curry sauce, is nothing short of magical.

Ingredients

• 1 large head of green cabbage, fresh and crisp
• 1 cup basmati rice, long-grained and aromatic
• 1 lb ground chicken, lean and finely textured
• 2 tbsp garam masala, freshly ground for maximum flavor
• 1 tbsp turmeric powder, vibrant and earthy
• 1 cup coconut milk, creamy and rich
• 2 tbsp ghee, golden and clarified
• 1 small onion, finely diced and sweet
• 3 garlic cloves, minced and pungent
• 1 inch ginger root, grated and zesty
• 1 cup tomato puree, smooth and tangy
• Salt to taste

Instructions

1. Bring a large pot of water to a rolling boil. Carefully submerge the whole cabbage head for about 5 minutes, or until the leaves are pliable. Peel off 12 large leaves and set aside.
2. In a medium saucepan, cook the basmati rice according to package instructions until fluffy and tender. Tip: Rinse the rice under cold water before cooking to remove excess starch.
3. Heat 1 tbsp ghee in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until golden and fragrant, about 3 minutes.
4. Add the ground chicken, garam masala, and turmeric. Cook until the chicken is no longer pink, breaking it apart as it cooks, about 5 minutes. Tip: For extra flavor, let the chicken brown slightly before stirring.
5. Stir in the cooked rice and half of the tomato puree. Mix well and remove from heat. This is your filling.
6. Place a cabbage leaf on a flat surface. Add a generous spoonful of the filling, fold the sides over, and roll tightly. Repeat with all leaves.
7. In the same skillet, heat the remaining ghee over medium heat. Add the remaining tomato puree and coconut milk, stirring to combine. Bring to a gentle simmer.
8. Carefully place the cabbage rolls into the sauce, seam side down. Cover and simmer for 20 minutes, or until the sauce has thickened and the rolls are heated through. Tip: Baste the rolls occasionally with the sauce to keep them moist.

Zesty and aromatic, these cabbage rolls are a delightful play of textures, from the tender leaves to the hearty filling. Serve them over a bed of steamed rice or with a side of naan bread to soak up the luscious curry sauce.

Gluten Free Cabbage Rolls with Ground Turkey

After a long day of experimenting in the kitchen, I stumbled upon a dish that not only satisfies my gluten-free cravings but also packs a punch of flavor and nutrition. Gluten-free cabbage rolls with ground turkey have become a staple in my household, especially when I’m looking for something comforting yet healthy.

Ingredients

• 1 large head of green cabbage, with crisp, vibrant leaves
• 1 lb lean ground turkey, for a lighter, healthier filling
• 1 cup cooked quinoa, fluffy and slightly nutty
• 1 small onion, finely diced for a subtle sweetness
• 2 cloves garlic, minced to release their aromatic flavor
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt, for a clean, sharp taste
• 1 cup homemade tomato sauce, rich and slightly tangy

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Carefully remove the core from the cabbage and steam the whole head in a large pot of boiling water for about 5 minutes, or until the leaves are pliable. Tip: Use tongs to gently peel off the leaves without tearing them.
3. In a skillet over medium heat, warm the olive oil and sauté the onion and garlic until translucent, about 3 minutes, to build a flavor base.
4. Add the ground turkey to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Season with salt and pepper during cooking to infuse the meat with flavor.
5. Stir in the cooked quinoa and 1/2 cup of tomato sauce into the turkey mixture, combining well for a cohesive filling.
6. Place a portion of the filling onto each cabbage leaf, fold the sides inward, and roll tightly. Tip: Don’t overfill to prevent bursting during baking.
7. Arrange the rolls seam-side down in a baking dish, pour the remaining tomato sauce over the top, and cover with foil.
8. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes to slightly caramelize the sauce.

Now, these gluten-free cabbage rolls emerge from the oven with a tender texture and a savory-sweet flavor profile that’s irresistibly comforting. Serve them atop a bed of creamy mashed cauliflower for a low-carb twist that complements their heartiness perfectly.

Low Carb Cabbage Rolls with Zucchini and Beef

Finally, a dish that combines comfort with health in a way that doesn’t feel like a compromise. I remember the first time I tried making these cabbage rolls; it was a chilly evening, and I wanted something hearty yet light. That’s when the idea of using zucchini and beef came to mind, creating a perfect balance of flavors and textures.

Ingredients

• 1 large head of green cabbage, with crisp, vibrant leaves
• 1 lb ground beef, preferably 85% lean for juiciness
• 2 medium zucchinis, grated into fine, moist strands
• 1 small onion, finely diced for a sweet, aromatic base
• 2 cloves garlic, minced to release their pungent, earthy aroma
• 1 cup tomato sauce, rich and slightly tangy
• 1 tbsp olive oil, extra virgin for its fruity notes
• 1 tsp salt, to enhance all the flavors
• 1/2 tsp black pepper, freshly ground for a sharp kick
• 1/2 tsp dried oregano, for a hint of herbal warmth

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Carefully remove the core from the cabbage and place the whole head in a large pot of boiling water for about 5 minutes, or until the leaves are pliable but not mushy. Tip: Use tongs to gently peel off the leaves as they soften.
3. In a skillet over medium heat, warm the olive oil and sauté the onion and garlic until translucent, about 3 minutes, releasing their sweet aroma.
4. Add the ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Draining excess fat here keeps the rolls from being greasy.
5. Stir in the grated zucchini, tomato sauce, salt, pepper, and oregano, cooking for another 2 minutes to blend the flavors.
6. Lay a cabbage leaf flat, place a generous spoonful of the beef mixture in the center, fold the sides over, and roll up tightly. Repeat with remaining leaves and filling.
7. Arrange the rolls seam-side down in a baking dish, cover with foil, and bake for 25 minutes. Tip: Removing the foil for the last 5 minutes gives the tops a slight crisp.

Lusciously tender cabbage wraps around a savory, moist filling, with the zucchini adding a subtle freshness. Serve these rolls with a dollop of sour cream or atop a bed of quinoa for an extra protein boost.

Russian Cabbage Rolls with Sour Cream Sauce

Growing up in a multicultural neighborhood, I was lucky enough to taste dishes from all over the world, but there’s something uniquely comforting about Russian cabbage rolls. The way the tender cabbage leaves hug the savory filling, all smothered in a tangy sour cream sauce, is nothing short of magical. It’s a dish that reminds me of chilly evenings and the warmth of shared meals.

Ingredients

• 1 large head of green cabbage, with crisp, vibrant leaves
• 1 lb ground beef, preferably 80/20 for juiciness
• 1/2 cup uncooked white rice, rinsed until the water runs clear
• 1 small yellow onion, finely diced for a subtle sweetness
• 1 large egg, farm-fresh and beaten
• 2 cloves garlic, minced to release their aromatic oils
• 1 tsp salt, for seasoning
• 1/2 tsp black pepper, freshly ground
• 2 cups tomato sauce, rich and slightly tangy
• 1 cup sour cream, full-fat for creaminess
• 1 tbsp all-purpose flour, to thicken the sauce
• 1 tbsp unsalted butter, for a velvety sauce base

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Bring a large pot of water to a boil. Carefully submerge the whole cabbage head for about 3 minutes, or until the leaves are pliable. Peel off 12 leaves, trimming the thick ribs slightly for easier rolling.
3. In a mixing bowl, combine the ground beef, rice, onion, egg, garlic, salt, and pepper. Mix until just combined to keep the filling light.
4. Place about 1/4 cup of the filling onto each cabbage leaf. Fold the sides over the filling and roll tightly from the bottom up.
5. Arrange the rolls seam-side down in a baking dish. Pour the tomato sauce over the rolls, covering them evenly.
6. Cover the dish with aluminum foil and bake for 1 hour, or until the rice is tender and the meat is cooked through.
7. While the rolls bake, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute to remove the raw taste.
8. Gradually whisk in the sour cream until smooth. Cook for another 2 minutes, stirring constantly, until the sauce thickens.
9. Serve the cabbage rolls hot, drizzled with the sour cream sauce. The contrast between the tender cabbage, savory filling, and creamy sauce is irresistible. For a festive touch, garnish with fresh dill or a sprinkle of paprika.

Comforting and hearty, these Russian cabbage rolls are a testament to the beauty of simple ingredients coming together. The sour cream sauce adds a luxurious finish, making each bite a delightful experience. Serve them alongside a crisp salad or crusty bread to soak up every last bit of sauce.

Italian Style Cabbage Rolls with Marinara Sauce

Zesty flavors and hearty ingredients come together in this Italian-inspired twist on classic cabbage rolls. I remember the first time I tried making these; the kitchen was filled with the aroma of simmering marinara, and the rolls turned out so tender, they practically melted in my mouth.

Ingredients

• 1 large head of green cabbage, crisp and fresh
• 1 lb ground beef, lean and finely textured
• 1/2 cup cooked white rice, fluffy and slightly sticky
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1 egg, farm-fresh and beaten
• 2 cloves garlic, minced and aromatic
• 1 tsp dried oregano, fragrant and earthy
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 2 cups marinara sauce, rich and tomatoey
• 1 tbsp olive oil, extra virgin and fruity

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of water to a boil. Carefully submerge the whole head of cabbage and boil for 3 minutes to soften the leaves. Tip: Use tongs to gently peel off the leaves as they become pliable.
3. In a mixing bowl, combine the ground beef, cooked rice, Parmesan cheese, beaten egg, minced garlic, oregano, salt, and black pepper. Mix until just combined to keep the texture light.
4. Place a spoonful of the meat mixture onto each cabbage leaf, then fold the sides over and roll up tightly. Tip: Don’t overfill the leaves to prevent bursting during cooking.
5. Heat the olive oil in a large skillet over medium heat. Brown the cabbage rolls on all sides for about 2 minutes per side to develop flavor.
6. Transfer the rolls to a baking dish, pour the marinara sauce over the top, and cover with foil. Bake for 45 minutes until the rolls are cooked through and the sauce is bubbly. Tip: Let them rest for 5 minutes before serving to allow the flavors to meld.

Delightfully tender, these cabbage rolls are packed with savory flavors and a comforting texture. Serve them over a bed of creamy polenta or with a side of crusty bread to soak up the delicious marinara sauce.

Vegan Cabbage Rolls with Tofu and Brown Rice

Vegan cabbage rolls with tofu and brown rice have become my go-to comfort food during the chilly evenings of early spring. There’s something incredibly satisfying about the tender cabbage leaves hugging the savory, protein-packed filling, all simmered in a rich tomato sauce. It’s a dish that feels both nourishing and indulgent, perfect for those days when you crave something hearty yet healthy.

Ingredients

• 1 large head of green cabbage, with crisp, vibrant leaves
• 1 cup of uncooked brown rice, for a nutty and chewy texture
• 14 oz of firm tofu, drained and crumbled into small, uneven pieces
• 2 tbsp of rich extra virgin olive oil
• 1 medium onion, finely diced for a subtle sweetness
• 3 cloves of garlic, minced to release their aromatic flavor
• 1 tsp of smoked paprika, for a deep, smoky undertone
• 1 can (15 oz) of crushed tomatoes, with their bright, tangy essence
• 1 tbsp of maple syrup, to balance the acidity with a touch of sweetness
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the rolls.
2. Bring a large pot of water to a boil. Carefully submerge the whole cabbage head for about 5 minutes, or until the leaves are pliable enough to peel off without tearing. Tip: Use tongs to gently remove the leaves one by one.
3. In a skillet over medium heat, warm the olive oil and sauté the onion and garlic until translucent, about 5 minutes, stirring occasionally to prevent burning.
4. Add the crumbled tofu and smoked paprika to the skillet, cooking for another 5 minutes until the tofu starts to brown slightly. Tip: Pressing the tofu beforehand removes excess water, allowing it to absorb more flavor.
5. Stir in the cooked brown rice, crushed tomatoes, and maple syrup, mixing well to combine all the ingredients. Season with salt and pepper to your liking.
6. Place a spoonful of the filling onto each cabbage leaf, fold in the sides, and roll up tightly. Arrange the rolls seam-side down in a baking dish.
7. Pour any remaining tomato sauce over the rolls, cover the dish with foil, and bake for 30 minutes. Tip: Removing the foil for the last 10 minutes gives the tops a slight crisp.

The finished rolls are a delightful contrast of textures, with the soft cabbage giving way to the hearty, flavorful filling. Serve them with a sprinkle of fresh herbs or a dollop of vegan sour cream for an extra layer of flavor. They’re just as delicious the next day, making them a fantastic make-ahead meal.

Hungarian Cabbage Rolls with Paprika Sauce

Warm memories of my grandmother’s kitchen flood back whenever I make these Hungarian cabbage rolls. There’s something incredibly comforting about the tender cabbage leaves wrapped around a savory filling, all smothered in a smoky paprika sauce that’s just begging to be sopped up with a piece of crusty bread.

Ingredients

• 1 large head of green cabbage, with crisp, vibrant leaves
• 1 lb ground pork, preferably with a good fat ratio for juiciness
• 1 cup cooked white rice, fluffy and slightly sticky
• 1 small onion, finely diced for a subtle sweetness
• 2 cloves garlic, minced to release their aromatic punch
• 1 tbsp sweet paprika, for that signature Hungarian warmth
• 1 tsp smoked paprika, adding a deep, woodsy note
• 1 cup tomato sauce, rich and slightly tangy
• 1 cup chicken stock, homemade for the best flavor
• 2 tbsp sour cream, for a creamy, tangy finish
• Salt and freshly ground black pepper, to season perfectly

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil. Carefully submerge the whole head of cabbage and boil for about 3 minutes, just until the leaves are pliable. Tip: Use tongs to gently peel off the leaves as they soften.
3. In a mixing bowl, combine the ground pork, cooked rice, diced onion, minced garlic, sweet paprika, smoked paprika, salt, and pepper. Mix until just combined to keep the filling light.
4. Place about 2 tablespoons of the filling onto each cabbage leaf, fold in the sides, and roll up tightly. Tip: Don’t overfill to prevent bursting during cooking.
5. Arrange the rolls seam-side down in a baking dish. Pour the tomato sauce and chicken stock over the rolls, ensuring they’re nearly covered.
6. Cover the dish with foil and bake for 1 hour. Then, remove the foil and bake for an additional 15 minutes to slightly thicken the sauce.
7. Let the cabbage rolls rest for 10 minutes before serving. Dollop with sour cream right before serving for a creamy contrast. Tip: Resting allows the flavors to meld beautifully.

Melt-in-your-mouth tender, these cabbage rolls are a harmony of savory, smoky, and slightly sweet flavors. Serve them over a bed of buttery noodles or with a side of pickled vegetables for a textural contrast that’s simply irresistible.

Cabbage Rolls Stuffed with Sausage and Apples

My kitchen smelled like a cozy autumn day when I first tried making these cabbage rolls. The combination of savory sausage and sweet apples wrapped in tender cabbage leaves is a game-changer for weeknight dinners.

Ingredients

• 1 large head of green cabbage, with crisp, vibrant leaves
• 1 lb ground pork sausage, with a hint of sage
• 1 cup finely diced sweet apples, like Honeycrisp
• 1/2 cup cooked white rice, fluffy and slightly sticky
• 1 small onion, finely chopped for a subtle crunch
• 2 cloves garlic, minced to release their aromatic punch
• 1 tbsp rich extra virgin olive oil
• 1 cup tomato sauce, with a smooth, velvety texture
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt, for a clean, sharp seasoning

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of water to a boil. Carefully submerge the whole cabbage head for about 3 minutes, or until the outer leaves are pliable. Tip: Use tongs to gently peel off the leaves without tearing them.
3. In a skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until translucent, about 5 minutes.
4. Combine the sausage, apples, rice, sautéed onions, garlic, salt, and pepper in a bowl. Mix until evenly distributed. Tip: The apples add a sweet contrast to the savory sausage, so don’t skip them!
5. Place a spoonful of the mixture onto each cabbage leaf, fold the sides in, and roll tightly. Arrange the rolls seam-side down in a baking dish.
6. Pour the tomato sauce over the rolls, covering them evenly. Tip: For extra flavor, let the sauce simmer with a pinch of sugar before pouring.
7. Cover with foil and bake for 45 minutes, then uncover and bake for an additional 15 minutes to slightly caramelize the top.

Fresh out of the oven, these cabbage rolls are a delightful mix of textures—tender cabbage, juicy filling, and a tangy tomato sauce. Serve them over a bed of mashed potatoes for a hearty meal that comforts any soul.

Conclusion

Delightful and diverse, these 20 crock pot cabbage roll recipes offer something for every taste and occasion. Whether you’re craving classic flavors or eager to try something new, this roundup makes it easy to find your next favorite dish. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover.

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