Mohamed Shili Easy, delicious, and takes around 4-6 hours to prepare, this Pioneer Woman Slow Cooker Cabbage Rolls recipe is prepared using green cabbage, ground beef, ground pork, rice, and tomatoes. This hearty Slow Cooker Cabbage Rolls recipe, perfect for dinner, can serve up to 6 people.
Pioneer Woman Slow Cooker Cabbage Rolls Ingredients
For the no-cook sauce:
- 15 oz. crushed tomatoes
- 8 oz. tomato sauce
- 3/4 tsp. salt
- 1/4 tsp. red chili flakes (optional)
- 1 tbsp. brown sugar
- 1 tbsp. red wine vinegar
- 1 clove garlic, grated
For the filling:
- 1 whole head of green cabbage
- 1 lb. ground beef
- 1 lb. ground pork
- 1/2 cup onions, chopped
- 1 egg
- 2 tbsp. milk or cream
- 1/4 cup breadcrumbs
- 1 cup rice, cooked
- 1/4 cup fresh parsley, chopped
- 1 tsp. salt
- 1/2 tsp. ground black pepper
For serving:
- Mashed potatoes
How To Make Pioneer Woman Slow Cooker Cabbage Rolls
- Prepare the Sauce: Start by combining 15 oz of crushed tomatoes with 8 oz of tomato sauce in a large bowl, then mix in 3/4 tsp of salt, a 1/4 tsp of optional red chili flakes, 1 tbsp of brown sugar, 1 tbsp of red wine vinegar, and a clove of grated garlic until everything is well blended; set this aside.
- Boil the Cabbage: Bring a large pot of salted water to a boil, carefully remove the core from a whole head of green cabbage, and submerge the cabbage in boiling water, core-side down, letting it cook for about 6-8 minutes.
- Prepare the Cabbage Leaves: After boiling, use tongs to gently peel off approximately 14 leaves from the cabbage, then cool them under running cold water, drain thoroughly, and pat them dry with towels.
- Trim the Cabbage Leaves: Lay each cabbage leaf on a cutting board and cut a V-shape into the bottom of the leaf to remove the hard center rib, which facilitates easier rolling of the leaves when adding the filling.
- Prepare the Filling: In a separate mixing bowl, gently combine 1 lb of ground beef and 1 lb of ground pork with 1/2 cup of finely chopped onions, one egg, 2 tbsp of milk or cream, 1/4 cup of breadcrumbs, 1 cup of cooked rice, 1/4 cup of chopped fresh parsley, 1 tsp of salt, and 1/2 tsp of ground black pepper, being careful not to overmix.
- Assemble the Rolls: Place a prepared cabbage leaf on a flat surface, spoon approximately 1/3 cup of the meat filling onto the leaf near the cut rib, fold in the sides of the leaf, and roll up starting from the ribbed cut, ensuring the filling is snugly encased.
- Set Up the Slow Cooker: Pour 1 cup of the prepared sauce into the bottom of your slow cooker, then carefully place each rolled cabbage seam-side down into the cooker.
- Add Remaining Sauce: Once all the cabbage rolls are snugly in place, pour the remaining tomato sauce mixture over the rolls, ensuring they are well covered to allow for even cooking and flavor absorption.
- Cook the Cabbage Rolls: Cover the slow secure and set it to cook on low for 4-6 hours, during which the rolls should become tender and the meat should cook thoroughly.
- Serve: When the cooking time is up, serve the cabbage rolls hot with a side of mashed potatoes, using the sauce from the slow cooker as a gravy, and optionally garnish with more chopped parsley to enhance the flavor and presentation.
Recipe Tips
- Select the Right Cabbage: Choose a large and firm head of green cabbage to ensure you have big enough leaves for rolling the fillings, making the preparation easier.
- Enhance the Flavor: Add a pinch of smoked paprika to the meat mixture to give the cabbage rolls a subtle smoky flavor that complements the tomato sauce beautifully.
- Prevent Sticking: To keep the cabbage rolls from sticking to the bottom of your slow cooker, lightly coat the interior with a thin layer of olive oil before adding the rolls.
- Keep the Rolls Intact: Secure each cabbage roll with a toothpick after rolling to ensure they stay intact during the slow cooking process, then remove the toothpicks before serving.
What To Serve With Cabbage Rolls
Serve your hearty Slow Cooker Cabbage Rolls with roasted carrots, steamed green beans, buttered peas, a crisp cucumber salad, and some crusty garlic bread.
You can also pair these rolls with a tangy beetroot salad or a fresh apple slaw for a refreshing contrast.
How To Store Cabbage Rolls
To Refrigerate: Place leftover cabbage rolls in an airtight container and keep them in the refrigerator. They will stay fresh and tasty for up to 3-4 days when stored properly.
To Freeze: Cabbage rolls freeze well. Wrap each roll individually in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 3 months. When ready to eat, thaw in the refrigerator before reheating.
How To Reheat Cabbage Rolls
In The Oven: Place the cabbage rolls in a baking dish, cover with aluminum foil to retain moisture, and heat at 350°F (175°C) for about 20-25 minutes, or until heated through. This method helps preserve the texture.
In The Microwave: Arrange cabbage rolls in a microwave-safe dish, cover with a damp paper towel to keep them moist, and heat on high for 2-3 minutes, or until heated thoroughly. This method is quick and effective for warming up a few rolls.
In The Air Fryer: For a slightly crispy outer leaf, reheat cabbage rolls in the air fryer at 360°F (182°C) for about 4-5 minutes. The circulating air helps to re-crisp the cabbage leaves, enhancing the texture.
Frequently Asked Questions
How do I know when the cabbage rolls are fully cooked?
The cabbage rolls are fully cooked when the meat reaches an internal temperature of 160°F (71°C). Use a meat thermometer to check for doneness to ensure food safety and prevent overcooking.
Can I prepare the cabbage rolls in advance?
Yes, you can assemble the cabbage rolls a day ahead and keep them refrigerated in the slow cooker insert, covered. Begin cooking them on low the next day, allowing an extra hour of cooking time.
How can I make the cabbage rolls less watery?
To make the cabbage rolls less watery, ensure you drain the boiled cabbage leaves well before assembly. Also, avoid adding extra liquid to the sauce as the slow cooking process will naturally extract moisture from the ingredients.
Pioneer Woman Slow Cooker Cabbage Rolls Nutrition Facts
- Calories: 320 kcal
- Carbohydrates: 28g
- Protein: 22g
- Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 80mg
- Sodium: 690mg
- Potassium: 635mg
- Fiber: 4g
- Sugar: 5g
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Slow Cooker Beef Stroganoff
- Pioneer Woman Slow Cooker Pulled Pork
- Pioneer Woman Slow Cooker Chicken And Rice
Pioneer Woman Slow Cooker Cabbage Rolls
Description
Easy, delicious, and takes around 4-6 hours to prepare, this Pioneer Woman Slow Cooker Cabbage Rolls recipe is prepared using green cabbage, ground beef, ground pork, rice, and tomatoes. This hearty Slow Cooker Cabbage Rolls recipe, perfect for dinner, can serve up to 6 people.
Pioneer Woman Slow Cooker Cabbage Rolls Ingredients
For the no-cook sauce:
For the filling:
For serving:
How To Make Pioneer Woman Slow Cooker Cabbage Rolls
- Prepare the Sauce: Start by combining 15 oz of crushed tomatoes with 8 oz of tomato sauce in a large bowl, then mix in 3/4 tsp of salt, a 1/4 tsp of optional red chili flakes, 1 tbsp of brown sugar, 1 tbsp of red wine vinegar, and a clove of grated garlic until everything is well blended; set this aside.
- Boil the Cabbage: Bring a large pot of salted water to a boil, carefully remove the core from a whole head of green cabbage, and submerge the cabbage in boiling water, core-side down, letting it cook for about 6-8 minutes.
- Prepare the Cabbage Leaves: After boiling, use tongs to gently peel off approximately 14 leaves from the cabbage, then cool them under running cold water, drain thoroughly, and pat them dry with towels.
- Trim the Cabbage Leaves: Lay each cabbage leaf on a cutting board and cut a V-shape into the bottom of the leaf to remove the hard center rib, which facilitates easier rolling of the leaves when adding the filling.
- Prepare the Filling: In a separate mixing bowl, gently combine 1 lb of ground beef and 1 lb of ground pork with 1/2 cup of finely chopped onions, one egg, 2 tbsp of milk or cream, 1/4 cup of breadcrumbs, 1 cup of cooked rice, 1/4 cup of chopped fresh parsley, 1 tsp of salt, and 1/2 tsp of ground black pepper, being careful not to overmix.
- Assemble the Rolls: Place a prepared cabbage leaf on a flat surface, spoon approximately 1/3 cup of the meat filling onto the leaf near the cut rib, fold in the sides of the leaf, and roll up starting from the ribbed cut, ensuring the filling is snugly encased.
- Set Up the Slow Cooker: Pour 1 cup of the prepared sauce into the bottom of your slow cooker, then carefully place each rolled cabbage seam-side down into the cooker.
- Add Remaining Sauce: Once all the cabbage rolls are snugly in place, pour the remaining tomato sauce mixture over the rolls, ensuring they are well covered to allow for even cooking and flavor absorption.
- Cook the Cabbage Rolls: Cover the slow secure and set it to cook on low for 4-6 hours, during which the rolls should become tender and the meat should cook thoroughly.
- Serve: When the cooking time is up, serve the cabbage rolls hot with a side of mashed potatoes, using the sauce from the slow cooker as a gravy, and optionally garnish with more chopped parsley to enhance the flavor and presentation.
