Musings from the Kitchen Muse – Slow Cooker Stuffed Cabbage Rolls

Musings from the Kitchen Muse (AKA Lori Cumberledge)

I have been cooking and baking for as long as I can remember, and each “season” in Florida would bring out different favorite dishes. The slight chill in the air gives me a legitimate excuse to use the slow cooker and create something wholesome, hearty and homemade. My new favorite is: “Slow Cooker Stuffed Cabbage Rolls”. This recipe is fairly easy to prepare and once in the slow cooker you can “set it and forget it” for a few hours at least!

12 leaves cabbage

1 cup cooked white rice

1 egg, beaten

1/4 cup milk

1/4 cup minced onion

1 pound extra-lean ground beef

1 1/4 teaspoons salt

1 1/4 teaspoons ground black pepper

1 (8 ounce) can tomato sauce

1 tablespoon brown sugar

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce



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.



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Lori Cumberledge (aka The Kitchen Muse)

Stuffed Cabbage Rolls

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