Ingredients
Method
- Bring a large pot of water to a rolling boil. Cook the cabbage leaves for two minutes, then drain them thoroughly.
- In a large bowl, mix the ground beef, cooked rice, egg, milk, onion, salt, and pepper. Place about two tablespoons of the mixture onto each cabbage leaf.
- Fold one end of the cabbage leaf over the filling. Roll it up tightly, tucking in the ends to secure the filling. Place the rolls in a single layer in the slow cooker.
- Combine tomato sauce, brown sugar, lemon juice, and Worcestershire sauce in a small bowl. Pour the mixture over the cabbage rolls.
- Cover and cook on the low setting for 8 to 9 hours.
Nutrition
Notes
Ingredient Swap: I often use ground turkey instead of beef for a lighter version, and it holds together just as well.
Storage Tip: These keep beautifully.
Let them cool completely, then store them in an airtight container with the sauce for up to 4 days.
Make-
Ahead Secret: I always parboil the cabbage leaves and mix the filling the night before.
In the morning, I just assemble and start the slow cooker.
Common Mistake: Don't skip draining the cabbage leaves thoroughly.
Any extra water will make your rolls soggy and dilute that wonderful sauce.
Serving Suggestion: A dollop of sour cream and a sprinkle of fresh dill on top is my favorite way to finish these.
It cuts the richness perfectly.
Equipment Note: If you don't have a slow cooker, you can bake these covered at 325 degrees for about 1.5 hours, until the meat is cooked through.