Crockpot Stuffed Cabbage Rolls
A combination of a couple different recipes, I’ve made this several times
recently. Just the other day, while we were eating it, Isaac kept making
comments like “Mmmm, this is good, Angie” and “Mmmm, I’m so full” and “Mmmmm,
that was really good.”
If it’s husband-approved, I think it’s a keeper!
Aside from being husband-approved, it also has several things going for it that makes it “cook/mom-approved:”
- It’s a crockpot meal that only cooks 3-4 hours (compared to all-day on low.)
- It uses up leftover rice.
- The rice makes the hamburger go further.
- It’s quick and easy to put together.
I’ve mentioned adapting a baked stuffed cabbage roll recipe into a stovetop, unstuffed cabbage rolls recipe—which is pretty good. While it is a pretty easy recipe to make last-minute, I think I like this crockpot, stuffed version better!
The process of “stuffing cabbage rolls” has always sounded tedious to me, but all told, it really didn’t take much time at all from start to finish—maybe 30 minutes tops.
And then you can forget about it and work on something else for a few hours!
Crockpot Stuffed Cabbage Rolls (4-6 servings)
Filling Ingredients:*
1 lb Hamburger
2-3 Cups Cooked Rice
1-2 Eggs
1 Onion, chopped
Minced Garlic to taste
1-2 teaspoons each: Italian seasoning, Parsley, Thyme
2-3 Tablespoons Mustard (optional)
1-2 Tablespoons Horseradish sauce (optional)
1/2 teaspoons Pepper
1 – 15oz can Tomato Sauce, divided
_________
1/4-1/3 of a Cabbage, in leaves.
_________
Sauce ingredients:
2 Tablespoons Brown Sugar
1 Teaspoon Italian Seasoning
1 Tablespoon Lemon or Lime Juice
2 Teaspoons Worchestershire Sauce
Mix together all filling ingredients except for the tomato sauce.
Add a few tablespoons of the plain tomato sauce to the meat mixture—just to help moisten it.
Spread some more of the plain tomato sauce on the bottom of the crockpot.
Take the cabbage leaves (however big they may be) and scoop meat mixture into them and roll it up. If the leaves are small, you can also use two pieces to help cover the meat.**
Place the rolls in the crockpot.
Mix together the sauce ingredients and pour over the cabbage rolls.
Cook on high 3-4 hours.
__________
* This filling recipe is basically just your standard standard meatball/meatloaf ingredients plus rice, so if you have a meatball/meatloaf recipe that you like, go ahead and use that and then add rice to it!
Also, I was feeling creative when I made this recipe and added the mustard and horseradish, just to spice things up. Feel free to leave those out if you prefer!
**When I made this, I had about 1/4 of a cabbage, so the cabbage leaves were pretty small. But it worked just fine to use a leaf for the bottom of the roll and another leaf for the top!
If it’s husband-approved, I think it’s a keeper!
Aside from being husband-approved, it also has several things going for it that makes it “cook/mom-approved:”
- It’s a crockpot meal that only cooks 3-4 hours (compared to all-day on low.)
- It uses up leftover rice.
- The rice makes the hamburger go further.
- It’s quick and easy to put together.
I’ve mentioned adapting a baked stuffed cabbage roll recipe into a stovetop, unstuffed cabbage rolls recipe—which is pretty good. While it is a pretty easy recipe to make last-minute, I think I like this crockpot, stuffed version better!
The process of “stuffing cabbage rolls” has always sounded tedious to me, but all told, it really didn’t take much time at all from start to finish—maybe 30 minutes tops.
And then you can forget about it and work on something else for a few hours!
Crockpot Stuffed Cabbage Rolls (4-6 servings)
Filling Ingredients:*
1 lb Hamburger
2-3 Cups Cooked Rice
1-2 Eggs
1 Onion, chopped
Minced Garlic to taste
1-2 teaspoons each: Italian seasoning, Parsley, Thyme
2-3 Tablespoons Mustard (optional)
1-2 Tablespoons Horseradish sauce (optional)
1/2 teaspoons Pepper
1 – 15oz can Tomato Sauce, divided
_________
1/4-1/3 of a Cabbage, in leaves.
_________
Sauce ingredients:
2 Tablespoons Brown Sugar
1 Teaspoon Italian Seasoning
1 Tablespoon Lemon or Lime Juice
2 Teaspoons Worchestershire Sauce
Mix together all filling ingredients except for the tomato sauce.
Add a few tablespoons of the plain tomato sauce to the meat mixture—just to help moisten it.
Spread some more of the plain tomato sauce on the bottom of the crockpot.
Take the cabbage leaves (however big they may be) and scoop meat mixture into them and roll it up. If the leaves are small, you can also use two pieces to help cover the meat.**
Place the rolls in the crockpot.
Mix together the sauce ingredients and pour over the cabbage rolls.
Cook on high 3-4 hours.
__________
* This filling recipe is basically just your standard standard meatball/meatloaf ingredients plus rice, so if you have a meatball/meatloaf recipe that you like, go ahead and use that and then add rice to it!
Also, I was feeling creative when I made this recipe and added the mustard and horseradish, just to spice things up. Feel free to leave those out if you prefer!
**When I made this, I had about 1/4 of a cabbage, so the cabbage leaves were pretty small. But it worked just fine to use a leaf for the bottom of the roll and another leaf for the top!
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