Slow Cooker Cabbage Rolls

When this week’s Sunday Supper theme was announced as Mom’s favorite recipes I knew right away what I was going to post. I even had the pictures already taken.

If I were to ask Mama what her favorite food was she’d say anything I cook but I know these slow cooker cabbage rolls are a definite favorite of hers.

I first made these eight years or so ago. I had tried other cabbage roll recipes but we weren’t impressed. These were tasty and easier than other ones I had made.

We always eat these with mashed potatoes because the resulting gravy tastes amazing over potatoes.

Slow Cooker Cabbage Rolls

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Slow Cooker Cabbage Rolls

 Prep Time 25 minutes Cook Time 8 hours Total Time 8 hours 25 minutes Servings 1 Author Micha @ Cookin’ Mimi


  • 1 head of cabbage with large outer leaves
  • 1 pound ground beef
  • 1/2 cup rice
  • 1 envelope of onion soup mix
  • 1/4 cup grated Parmesan Cheese
  • 1 large egg
  • Black pepper to taste
  • 48 ounce bottle vegetable juice cocktail , divided
  • 1 large onion , sliced


  1. Bring a couple of inches of water to a boil
  2. Core the cabbage and carefully peel 12 or so leaves off the head
  3. Place two to three leaves at a time in the water and cook for two to three minutes or until tender
  4. Remove and set aside
  5. Cut the thick vein out of each leaf
  6. Combine the ground beef, rice, onion soup mix, cheese, egg, black pepper and 1 cup of the vegetable juice cocktail in a large bowl
  7. Place 1/3 cup of the mixture on a leaf and roll up
  8. Layer the rolls and slices of onion in the slow cooker
  9. Carefully pour the remaining vegetable juice cocktail over the rolls
  10. Cover and cook on low for 6 to 8 hours
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