Crock Pot Cabbage Rolls
Cooking Steps
1. Blanch the cabbage leaves by placing them in a pot of boiling salted water for about 2 min. until leaves start to soften. Drain and run under cold water to stop the cooking.
2. Pop cauliflower and onion in food processor until it looks like rice to speed up the process.
3. Combine in a bowl the stock, onion, ground beef, cauliflower, and egg and season to taste with salt and ground black pepper.
4. Place the soft cabbage leaves on a flat surface and fill each one with 1/12 of the meat mixture near the base of the leaves.
5. Fold the sides of the leaves and roll them on themselves to close up the mixture inside. Transfer roll into crock pot.
6. Prepare the sauce by combining the tomato sauce with the lemon juice and season to taste with salt and pepper. Pour over top of rolls in crock pot.
7. Cook on low for 7-9 hours.
Serves 6
Prep:10min
This is a Non-Dairy Recipe
Ingredients
- 12 large cabbage leaves, 1lbs grassfed ground beef
- 1 egg
- 1/4 cup chicken or beef stock
- 1/4 cup chopped onion
- 1 cup cauliflower, grated
- 1 1/2 cups tomato sauce
- 1 tbsp lemon juice
- Sea salt and ground pepper to taste
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14 Responses to “Crock Pot Cabbage Rolls”
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I think I might add some browned, ground pork and make this a one dish meal:)
Your missing the meat in the ingredients. These look really good!!
these sound great! I’m assuming it’s about a pound of ground beef. Does the meat get cooked before being wrapped in the cabbage or is it cooked while in the crock pot?
I’m trying to get in touch with the poster of the recipe. Bear with me.
I have made stuffed cabbage for many years, and my original recipe used rice, but we replaced with cauliflower as this recipe also has. FYI – it takes about 1-2 lbs of RAW ground beef. I use grass fed, and since that is leaner-I incorporate some ground pork also. One pound of each. MMMMM!
Thank you Cindy for your information on this recipe. I’m making it now for tonight’s dinner! Excited because we’ve never had this dish before.
Yes 1 lb of grass fed ground beef in this recipe!
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Ive been cooking cabbage rolls for 25 years. I just turned paleo at doctors prodding. Tip for the cabbage, You can cut the core out and freeze it in the same plastic grocery bag (got to recylcle) and when you are in the mood to make cabbage rolls, no need to boil, just place frozen head in a sink of warm to hot water and watch the leaves peel away. I replenish the hot water at least once. Also, when rolling up the cabbage roll, slice off the spine of the cabbage so it is level with the rest of the leaf. This was it rolls easier and you dont have to use toothpicks or anything like that. Also place the oval shaped large meatball at the bottom of the inside of the leaf, roll once, tuck each end in, then continue to roll. Perfect cabbage roll each and everytime. 60 year tradition doesnt lie.
Great advice, Tamsterbud! Was worried about the spine on mine. I also added some chopped nuts to mine to give it some crunch–delicious!
Great! Husband loved too!
These turned out awesome! I didn’t miss the rice at all. I will definitely make these often.
These were amazing! I made the following adjustments. Since I had the food processor out, I added a couple of small carrots. I more or less doubled the recipe, using 1 lb pork sausage, and 1 lb Italian sausage. It was Sunday after church, and my men were hungry, so I put them in the rack/steamer basket of my pressure cooker. I had a pint of homemade turkey stock, so I used the leftover from the recipe as my liquid for the pressure cooker. Didn’t have tomato sauce on hand, used paste, and no lemon (think I will have to buy lemons to have on hand, paste was rather strong). I pressure cooked at 15 for 8 minutes, then let it release on it’s own, but it took no time due to it being a small amount of liquid. My not so paleo teenage boys very much enjoyed, as well as me and my husband. Definitely a keeper.