Best 7 Slow Cooker Cabbage Almost Rolls Recipes

SLOW COOKER CABBAGE ROLLS MAKE AHEAD MEAL IDEA

Steps:

• Cut approx 1/4 inch off the bottom of the cabbage head and place the whole head in boiling water. Then boil about 2 minutes. Peel off the leaves as they soften. This goes pretty quick.
• Place remaining head back in the boiling water and repeat until you have at least 8 large cabbage leaves.
• (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)
• In a large bowl, combine the ground beef, ground pork, uncooked rice, 1/4 cup tomato sauce, garlic powder, pepper, salt, onion.
• Stir in egg and combine well.
• Whisk together tomato sauce, paprika and Worcestershire sauce in another bowl.
• Place 1/4 cup meat mixture in center of leaf and roll up like a burrito.
• Pour enough sauce to cover the bottom of your slow cooker.
• Place cabbage rolls seam side down in slow cooker, in two layers so they are touching but not over crowded either.
• Mix all sauce ingredients together and pour over rolls.
• Cook on high for four hours or low for 8 hours.

SLOW COOKER STUFFED CABBAGE ROLLS

Steps:

• Bring a large pot of water to boiling.
• Take out the core of the cabbage head, then, submerge the cabbage in the boiling water for a few minutes until some of the leaves start to peel away and the leaves begin to soften, in a way that each leaf must be pliable enough for rolling later.
• Remove from water and cut off the thick part of the leaves to flatten it.
• Combine the "Cabbage Rolls" ingredients, except the cabbage, in a large bowl.
• Spray the slow cooker with cooking spray.
• Layer 3 cabbage leaves on the bottom of the slow cooker.
• Add the sauce ingredients to a bowl, stir to combine and transfer HALF to the slow cooker.
• Add about 2-3 tablespoons of filling inside a cabbage leaf and roll. Make sure to seal both ends. Repeat with the remaining leaves. Set aside.
• Layer the cabbage rolls in the slow cooker, and pour the remaining sauce on top.
• Cook on high for 4 hours or low for 8 hours.

STUFFED CABBAGE ROLLS (POLISH-STYLE GOłąBKI)

Steps:

• Fill a large stockpot two-thirds full of water and bring to a boil over high heat.
• Using a paring knife, remove the cabbage's core. Using large, sturdy tongs, carefully lower the cabbage into the pot, core side down and blanch.
• As the leaves loosen from the cabbage head, carefully remove them to a plate. Repeat until you have 12-14 large leaves.
• When you have removed all the cabbage leaves you want for rolling, return the individual leaves to the boiling water for one minute, until they are tender and flexible. Set aside.
• Pull or rough-chop any remaining cabbage leaves from head. You will use these to line the slow cooker.
• I like to use a paring knife to thin the stem end just a bit before I assemble the cabbage rolls. It makes rolling them a little easier, and the rolls turn out more uniform. You only need to do this step for leaves that you plan to use to make the rolls. You do not need to thin the stems of the leaves you use to line the slow cooker.
• Whisk together tomato sauce, lemon juice, flour, ground ginger, and Tabasco sauce.
• Add half the suggested sugar and taste it. The sauce will taste "raw," but you will be able to get a general idea about how sweet it is. If it isn't sweet enough, add more sugar a little at a time. (Note that sweetness will intensify as the sauce cooks.)The amount of sugar needed depends both on the amount of sugar in the tomato sauce you use and your personal preferences. Set prepared sauce aside.
• If you enjoy a lot of sauce with your cabbage rolls, you may want to double the sauce amounts.
• Rinse the rice in cold water until the water runs clear. Drain in a wire sieve or colander. In a medium bowl, mix ground meat, rice, salt, pepper, garlic powder, ground ginger, oregano, chopped onion, and egg until thoroughly combine.
• Basically, cabbage rolls are rolled exactly like a burrito.
• A - Place ¼-⅓ cup filling on the stem end of a single cabbage leaf. B - Roll the stem end up over the filling. C - Fold both sides into the middle. D - Complete rolling with the final flap end resting down.
• Line the bottom of the slow cooker with leftover cabbage leaves. Place the prepared cabbage rolls on top of the loose cabbage leaves. Stack them in two layers. Do not crowd. Rolls will expand as the rice cooks inside them. Use any remaining cabbage leaves or chopped cabbage to fill in any spaces around rolls.
• Pour the prepared sauce evenly over the rolls in the slow cooker.
• Cover and cook on LOW for 5 hours, or until the internal temperature reaches 160°F | 71°C.

CABBAGE ROLLS II

Steps:

• Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
• In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
• In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
• Cover, and cook on Low 8 to 9 hours.

SLOW-COOKED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside., In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well. , Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired., Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired.

SLOW COOKER CABBAGE ROLL CASSEROLE

Steps:

• Spary crock pot with nonstick cooking spray.
• Crumble the raw ground turkey (or beef) and spread along bottom of crock pot.
• Add the onions, green pepper, garlic, salt, pepper, thyme and cabbage.
• Pour the diced tomatoes over top.
• Mix the sugar into the tomato sauce and pour over everything. If you like more sauce, add another 8-oz or 15-oz can of tomato sauce.
• Cover and cook on low for about 8 hours or on high for about 4 hours.
• When done, remove lid and stir to mix well.

ALMOST CABBAGE ROLLS

Steps:

• Layer as listed in rice cooker.
• When bell goes off it is ready.