Crock Pot Style Stuffed Cabbage Rolls

In Foodie Tips & Tidbits by Christine McKellar

April flowers bring May flowers but also April and May are good months for some easy and robust crock pot meals. Stuffed cabbage rolls, AKA pigs in a blanket to some, are an easy to make and satisfying meal that’s not too heavy on the digestive system.




12 cabbage leaves

1 cup cooked white rice

1 egg, beaten

1/4 cup milk

1/4 cup minced onion

1 pound extra-lean ground beef (or ½-lb ground turkey and ½ -lb 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 heat for 8 to 9 hours.