This Cabbage Rolls, Crockpot recipe stems from my ethnic background/heritage (a blend of Ukrainian, German and Romanian). There are a few recipes my mom really excelled at when I was a wee thing and they included anything surrounding our heritage (Holubtsi-cabbage rolls), Borscht, Sauerkraut-fermenting somewhere in the house and Pierogi’s). There were all kinds of German baking and pastries that came our way regularly as well.
Some of these recipes continue to be favourites. Cabbage rolls are one of them. Simple to prepare and delicious to eat it’s comfort food when it’s a good childhood food memory. Even easier is when they are done in your crockpot. My mother would make them with tomato juice and bake them in an oven. I prefer tomato sauce and allowing them to simmer all day in my slow cooker.
The seasonings are fairly simple. So if you’ve never rolled a cabbage roll before – give it a try….you will find it easier than you think.
- Small head cabbage sometimes I use napa
- 1 egg slightly beaten
- 1/4 cup milk
- 1/4 - 1/2 cup finely minced onion
- 1 lb ground beef lean works
- 1/3 cup uncooked basmati rice
- 23 oz 680ml tomato sauce
- 2 tbsp brown sugar
- 2 tbsp lemon juice
- 2 tsp Worcestershire sauce
- Salt & Pepper to taste 1 tsp each
- Immerse cabbage leaves in a large pot of boiling water and cook about 3 minutes or until limp. Drain leaves and set aside.
- In bowl combine egg, milk, onion, beef, rice, salt and pepper.
- Depending on the size of your cabbage leaf, place 2-3 tbsp meat filling in middle of leaf. You do not want to much that it over flows or too less that it is not enough to fill the cabbage leaf. Tuck in sides and roll ends over meat mixture. Set aside. Continue on until you have used all your meat filling. You may have leftover cabbage leaves.
- In bowl mix together tomato sauce, brown sugar, lemon juice and Worcestershire sauce. Spoon a little on the bottom of your slow cooker. Place your cabbage rolls into the crockpot covering the bottom first and then layering as necessary. Pour the sauce over the cabbage rolls, cover and cook on low 6-7 hours.
- Sometimes I add in even more tomato sauce since we enjoy a lot of sauce with our cabbage rolls. These freeze well.