Pioneer Woman Slow Cooker Cabbage Rolls

One of the best recipes from Pioneer Woman for the slow cooker is these Cabbage Rolls, made with ground beef, ground pork, crushed tomatoes, cooked rice, and cabbage, and take around 6 hours and 30 minutes to prepare and yield 6-8 servings. Serve your Slow Cooker Cabbage Rolls with mashed potatoes, steamed carrots, crusty bread, a light Green Bean Salad, and coleslaw.

To make this Slow Cooker Cabbage Rolls, Ree Drummond carefully blends the beef and pork with herbs, rice, and binds them inside tender cabbage leaves, letting them simmer to perfection in a rich tomato sauce in the slow cooker.

Whether it’s her Slow Cooker Ribs And Slaw, Slow Cooker Applesauce, or this Slow Cooker Cabbage Rolls, Pioneer Woman knows her comfort food.

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

1. Prepare the Sauce: In a large bowl, mix crushed tomatoes, tomato sauce, salt, red chili flakes if using, brown sugar, red wine vinegar, and grated garlic until combined.
2. Boil Cabbage: Boil a pot of salted water and remove the core from the cabbage. Remove the outer leaves. Submerge the cabbage in boiling water. After about 6-8 minutes, use tongs to peel off about 14 leaves. Cool them under cold water, drain, and pat dry.
3. Trim Leaves: On a cutting board, cut a V-shape into the bottom of each cabbage leaf to remove the hard center rib.
4. Make the Filling: In a separate bowl, gently mix ground beef, ground pork, onions, egg, milk or cream, breadcrumbs, cooked rice, parsley, salt, and pepper.
5. Assemble Rolls: Place a cabbage leaf on a flat surface. Put about 1/3 cup of filling onto the leaf. Fold the sides and roll up, starting from where you made the V-cut.
6. Slow Cooker Setup: Pour 1 cup of sauce into the slow cooker. Place the cabbage rolls seam-side down into the slow cooker. Pour the remaining sauce over the rolls.
7. Cook: Cover and cook on low for 4-6 hours until the meat is fully cooked.
8. Serve: Dish out with mashed potatoes on the side.

What To Serve With Cabbage Rolls

Cabbage rolls pair well with mashed potatoes, steamed vegetables, crusty bread, or a light salad. They also go nicely with a dollop of sour cream on top.

How To Store Cabbage Rolls

In The Fridge:

Place the cabbage rolls in an airtight container. They will last for 3-4 days. Ensure the container is sealed well to maintain freshness and prevent the absorption of other food odors.

In The Freezer:

For longer storage, freeze the cabbage rolls in a single layer on a baking sheet, then transfer them to a freezer bag or container. They can be frozen for up to three months.

How To Reheat Cabbage Rolls

To reheat, place them in a covered dish in the oven at 350°F for about 20 minutes, or microwave them on high for 2-3 minutes. If frozen, thaw in the fridge overnight before reheating.

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