Crockpot Cabbage Rolls
Crockpot Cabbage Rolls – try my traditional cabbage rolls with ground pork, rolled in sour cabbage leaves and slowly cooked in a crockpot. So simple and a definitely a favorite!
Crockpot Cabbage Rolls
Romanian cuisine is really about meat and potatoes, but if there’s one thing that we’re known for, that would be our cabbage rolls! Cabbage rolls are something I usually make for the holidays, because that’s what my mom always does so I associate cabbage rolls with Christmas or Easter. However, sometimes I do miss cabbage rolls and I’ll make them throughout the year.
What is it about cabbage rolls that makes them so world famous and so crave-able? These little morsels are somehow so perfect, with a filling made up of moist ground pork, perfectly fluffy rice, all wrapped up in cabbage leaves that are tender to the bite. These rolls are more than just a side dish, they are a delicious meal all on their own.
What Makes Romanian Rolls So Special?
The main difference is that we pretty much always use sour cabbage which obviously flavors the rolls and makes them a bit saltier. For this reason I don’t use a lot of salt in the meat mixture. I also like using sour cabbage because the leaves are already soft and it makes it easy to make the rolls. If you use regular cabbage you have to blanch the cabbage yourself, see the notes section in the recipe for instructions on how to do this.
The other piece that separates Romanian cabbage rolls from the rest is that we add some kind of smoked meat.We don’t add it to the filling, instead we place it over top the rolls to float in and flavor the tomato juice our rolls will cook in. This time I used smoked bacon. Now I’ve got your attention, hey?
Why In A Crockpot?
The most common question you guys have always asked me has been if you can make these cabbage rolls in a crockpot. The answer, my friends, is absolutely yes! In fact the crockpot is perfect for cabbage rolls. If you check out my other cabbage roll recipe, you’ll notice that I bake mine for a few hours, so doing this during the holiday season can be a pain, since you need your oven for other things.
This is why the crockpot is so perfect for cabbage rolls. What I usually do is prepare them the night before, and turn the slow cooker on in the morning, and by dinner time your house will smell incredible and you’ll have some nice and delicious cabbage rolls.
Ingredients In Crock Pot Cabbage Rolls
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Onion – I used a large onion because this recipe makes a lot of cabbage rolls. Every bite should have onion in it!
- Long grain rice – Basmati rice is best. You can use jasmine as well, we’re looking for something that won’t leave crunchy bits in our rolls.
- Ground pork – I love to use pork because it has a higher fat content and makes for some nice juicy rolls. You can use any type of ground meat you like, but keep in mind that leaner meats like chicken or turkey will come out drier.
- Fresh parsley and dill – Using fresh herbs makes such a big difference in how the flavor develops in your rolls!
- Salt and pepper – Season the mixture to your own discretion.
- Sour cabbage leaves – This is what really sets the Romanian version apart from the rest. The little hit of vinegar is to die for!
- Smoked meat – Find yourself a nice thick-cut smoky style of bacon like I did. Other types of raw smoked meat will work as well though.
- Tomato juice – This is what our rolls are going to sit and cook in.
How To Make Crock Pot Cabbage Rolls
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Soak the cabbage: Add the sour cabbage leaves to a large bowl and fill the bowl with cold water. Let the leaves soak in the water for few minutes. This will wash out some of the saltiness from the leaves. Drain the water. If some of the leaves are too big, cut them in half, if making smaller cabbage rolls.
- Combine the filling: In a large bowl mix together the ground pork, rice, chopped onion, dill, parsley, salt and pepper. Use your hands to incorporate everything well together. Be careful with the salt, not too much is needed because the sour cabbage is already salty.
- Assemble the roll: Fill each leaf with about a couple tbsp of the meat mixture and roll. Repeat with all the remaining meat and cabbage.
- Prep the rolls for cooking: If you have any cabbage left over, chop it up and spread it over the bottom of the crockpot. Arrange all the cabbage rolls in the crockpot. If adding smoked meat, add it now over the cabbage rolls. Pour all the tomato juice over the cabbage rolls. Cover the crockpot.
- Finish the dish: Cook on low for 8 hours or high for 4 hours.
How To Make Your Own Cabbage Leaves
You can use fresh cabbage instead of sour cabbage, but more work is required. If you’d like to stick with the recipe as is I usually find sour cabbage leaves at my local grocery store like Sobey’s or Safeway, but you can also find them at European markets.
Blanching
You first have to blanch the cabbage. To do so, core the cabbage first, one large cabbage should be enough for this recipe. In a large pot of boiling slated water, add the cabbage and blanch it for 5 to 8 minutes or until leaves are softened. Remove from the pot and chill under cold water.
Freezing
Another alternative to softening the cabbage leaves is to wrap it in plastic wrap and freeze it for a couple days. Remove the cabbage from the freezer and thaw it out at room temperature. Once the cabbage has thawed out, the leaves should be softened.
What Do I Serve With Cabbage Rolls?
- Obviously mashed potatoes are my first pick, they soak up all that delicious sauce perfectly.
- They are almost always served with polenta!
- Dinner rolls are another great pairing, they will help you sop up that sauce.
- Easy oven roasted potatoes is another favorite.
- Egg noodles tossed in some browned butter.
- Couscous
- Additional rice
- A simple salad with a light and zippy vinaigrette, something like my kale salad with blueberry vinaigrette or a simple Greek salad.
Tips For Making The Best Crock Pot Cabbage Rolls
- Sour cabbage can be pretty salty, so let it soak in a big pot of water for an hour or two before you assemble your rolls.
- You can use a mixture of ground meats. Whether it be ground pork, beef, chicken, turkey, or sausage.
- Use your hands to mix all the ingredients together. This is the best way to make sure all the ingredients are mixed evenly.
How Else Can I Make Cabbage Rolls?
You don’t just have to make these meaty morsels in a crock pot, you can always go with the classic way of preparing them and bake it in the oven. Here is my classic recipe for doing just that.
How To Store Leftover Cabbage Rolls
These will last in your fridge for 3-4 days. Cover the baking dish well with plastic wrap or foil, or you can transfer the leftovers to an airtight container. They will also last 3-4 months in your freezer. Make sure to save all that juice as well! You’ll need it to reheat the rolls.
How To Reheat Cabbage Rolls
If they’re frozen, transfer them to the fridge a day before you want to eat them so they can thaw. Place the rolls to a baking dish, with the juice, and bake at 350F for about 1 hour.
Craving More Authentic Romanian Recipes? Try These!
- Romanian Meatball Soup (Ciorba de Perisoare)
- Romanian Stuffed Peppers (Ardei Umpluti)
- Walnut Roll (Cozonac cu Nuca)
- Pasca- Romanian Easter Bread
- Beef Salad (Salata de Boeuf)
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Crockpot Cabbage Rolls
Prep: 30 mins
Cook: 8 hrs
Total: 8 hrs 30 mins
Serves: 28
Crockpot Cabbage Rolls - try my traditional cabbage rolls with ground pork, rolled in sour cabbage leaves and slowly cooked in a crockpot. So simple and a definitely a favorite!
Ingredients
- 2 lb sour cabbage leaves *
- 2 lb ground pork
- 1/2 cup rice long grain, uncooked
- 1 large onion chopped
- 1/4 cup dill fresh, chopped
- 2 tbsp parsley fresh, chopped
- salt and pepper to taste
- 8 oz smoked meat such as smoked bacon, cut into small pieces (optional)
- 4 cups tomato juice
Instructions
- Add the sour cabbage leaves to a large bowl and fill the bowl with cold water. Let the leaves soak in the water for few minutes. This will wash out some of the saltiness from the leaves. Drain the water. If some of the leaves are too big, cut them in half, if making smaller cabbage rolls.
- In a large bowl mix together the ground pork, rice, chopped onion, dill, parsley, salt and pepper. Use your hands to incorporate everything well together. Be careful with the salt, not too much is needed because the sour cabbage is already salty.
- Fill each leaf with about a couple tbsp of the meat mixture and roll. Repeat with all the remaining meat and cabbage.
- If you have any cabbage left over, chop it up and spread it over the bottom of the crockpot. Arrange all the cabbage rolls in the crockpot. If adding smoked meat, add it now over the cabbage rolls. Pour all the tomato juice over the cabbage rolls. Cover the crockpot.
- Cook on low for 8 hours or high for 4 hours. Serve with polenta or mashed potatoes and a dollop of sour cream on top.
Video
Recipe Notes
- * I usually find sour cabbage leaves at my local grocery store like Sobey's or Safeway, but you can also find them at European markets.Â
- You can use fresh cabbage instead of sour cabbage, but more work is required. You first have to blanch the cabbage. To do so, core the cabbage first, one large cabbage should be enough for this recipe. In a large pot of boiling slated water, add the cabbage and blanch it for 5 to 8 minutes or until leaves are softened. Remove from the pot and chill under cold water.
- Another alternative to softening the cabbage leaves is to wrap it in plastic wrap and freeze it for a couple days. Remove the cabbage from the freezer and thaw it out at room temperature. Once the cabbage has thawed out, the leaves should be softened.
- You can find a recipe for my creamy polenta here.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Serving: 1cabbage rollCalories: 120kcal (6%)Carbohydrates: 6.9g (2%)Protein: 12.6g (25%)Fat: 4.6g (7%)Saturated Fat: 1.5g (9%)Cholesterol: 33mg (11%)Sodium: 335mg (15%)Fiber: 1.2g (5%)Sugar: 2.5g (3%)
Doral Allen says
Jo, up above, in “Tips for Making the Best Crock Pot Cabbage,” you wrote “Sour cabbage can be pretty salty, so let it soak in a big pot of water for an hour or two before you assemble your rolls.” In your instructions, however, you call for 2 lbs. sour cabbage leaves, but you say “Add the sour cabbage leaves to a large bowl and fill the bowl with cold water. Let the leaves soak in the water FOR A FEW MINUTES.” Which is correct, please?
jo says
Depends how much time you have, I recommend soaking them for a couple hours, but if you don’t have much time, at least soak them for a few minutes to get some of that salt out.
Vickie Stewart says
Call me a cranky old lady. Tomato juice: the only kind available in my area is TOO SALTY! It ruins the food. I make a similar recipe using sauerkraut and blanched cabbage leaves. Tomato juice has its own distinct flavor. I have given up making cabbage rolls and stuffed peppers because I cooked both of them in tomato juice (I read the sodium content on the tomato juice labels). And to seal up the rolls: place the filling at the thick end of the cabbage leaf. Roll it up. Then, using one finger, poke each end straight into the roll so that it looks a little like an “innie” belly button.
Jo Cornell says
Hi Jo! My family also makes cabbage rolls, so I was interested in your recipe. We use fresh cabbage, but spread a can of sauerkraut in the bottom of the crockpot. It adds tremendous flavor! I can’t imagine making cabbage rolls without. I would guess you wrapping yours in the sour cabbage and my putting sauerkraut in the bottom yields a pretty similar flavor. I thought maybe your readers might want to try the sauerkraut if they are not able to find the sour cabbage leaves. Can’t wait to try so many of your recipes!
Joanna Cismaru says
That’s a great idea, Jo!
Claudia says
Hi Ioana, I am Romanian too, here in the US. Ah, sarmale…! I must admit I am a snob when it comes to sarmale, and I never found ones tasting better than my mama’s. Ever. What she does each time (and I do too now) is use ground beef instead of pork (or 1/2 beef 1/2 pork, we just don’t favor pork); must have the layer of sourkraut on the bottom and in between layers if using green cabbage; must have a smoked ham hock or smoked turkey leg for flavor (like you mentioned too). In the mixture she adds the traditional cimbru (savory here in the US, we grow it), some tomato paste for sourness, and a secret ingredient, a cup of salsa (!) Try it, the flavor is a notch above. And we use a little cayenne too, for heat. We layer them in a pot, put water only halfway up the pot, or a mixture of water and tomato sauce, and boil them on stovetop with the lid on for 1 hour (ain’t nobody got time to bake for hours…) That’s it. easy, and the taste is amazing with those personalized tweaks. The filling is fully cooked, but the cabbage is still a little crunchy, which we like, and they are not watery at all. Nothing worse than a watery cabbage roll. When I go to someone’s house and they offer me sarmale, I politely refuse. They just don’t make them right : -) But I am 100% biased, of course. 🙂
Doral Allen says
For Joanna Cismaru: Do you not use the tomato sauce at all (replacing the tomato sauce instead with the salsa)?
jo says
Nope, I only use tomato juice.
Connie Downing says
Made these up for the crock pot this morning – cooking on high, so should be ready about 1pm. Unfortunately there are no Polish grocers in my area, so had to use regular cabbage. If hubby likes these, I will likely check for sour cabbage on my next trip to Crewe, which has a larger Polish community and at least one grocer.
I also had to play with a mix of tomato puree and pasata to make ‘tomato sauce’ – which isn’t readily available in the UK. The double concentrated puree is pretty much equivalent to tomato paste, so the mix looked close enough to the sauce that I always used in the US.
Looking forward to lunch now! Based on ingredients, I would give this a 5-star rating. Since I haven’t tasted it yet, I haven’t rated.
Joanna Cismaru says
Hi Connie! If you’re in the UK I’m surprised you can’t easily find sour cabbage in stores, it’s such an eastern European thing. Anyway we make it with regular cabbage all the time and it’s just as great. Hope you had a good lunch! You’ll also have lots of leftovers.
Connie Downing says
Lunch was good, and even though I made 1/2 of the recipe as there are only 2 of us, I do have some leftovers which I look forward to eating tomorrow. ((Yum)) My butcher ground the pork for me yesterday, so nice and fresh, and excellent quality.
Our community is unfortunately devoid of anything aside from the usual national/regional grocery chains. There’s a small Polish shop in Macclesfield (8 miles north) where I’ve bought stuff, but they do have a limited stock, so not sure if I can get the sour cabbage there. I’ve never been to the shop in Crewe, from the outside it looks pretty big. I will definitely pop in there when I get my act together and make a shopping list.
I love sauerkraut, so I suspect the sour cabbage will be right up my street!
Joanna Cismaru says
I’m glad you enjoyed your lunch, Connie! Do let me know if you find the sour cabbage and make these cabbage rolls with sour cabbage, would love to hear how you like them. 🙂
DAVID says
If I use regular cabbage so I can make large cabbage roll (Polish), do I still use raw pork & rice and stack them in the Crock for 8 hrs.?
Joanna Cismaru says
Yes, you always use raw pork and rice.
Janice says
This recipe looks great but where did you get your plaid casserole crock pot?
Joanna Cismaru says
LOL thanks….I got it at Walmart a couple years ago. You can also find it on amazon here http://amzn.to/2kBvCvL
Ganesh Names says
This food is cooked in my country GREECE and is very delicious!!!!
Fenne Kieken says
Thanks for commenting Ganesh
Ken says
I can’t wait to cook these. Thanks for the information about Sour Cabbage on Amazon. I’ve ordered 2 jars because I didn’t know how many leaves were in each jar. I read the comment that there were about 20 leaves in a jar.
The recipe says it serves 28. Does it make 28 cabbage rolls? They look small to me. So, if the recipe makes 28 small rolls, the number of servings would be less than 28. Correct?
Thanks for the recipe.
Joanna Cismaru says
Hi Ken,
Yes, the recipe makes about 28 cabbage rolls, but again it depends on how small or big you make them. We usually prefer ours on the smaller size, but if you have a Polish cabbage roll, for example, they are a lot bigger. I said 28 servings, only because I wanted to give you the nutritional information for 1 cabbage roll, but obviously we serve more than, usually 4 or more, depending on your appetite. I hope you give these a try, and do let me know how you like them.
Cecile says
Jo, tried your stuffed cabbage recipe, and it was a huge hit. Can’t say I’m surprised.
Since my crockpot was at my daughter-in laws house, I decided to dig out my square electric skillet from the archives to prepare this dish. It worked beautifully.
I also used a combination of ground pork, veal, and beef in the recipe.
The mashed potatoes rounded out a delicious and easy to prepare, home-cooked meal.
Fenne Kieken says
Thanks Cecile. Ive mixed the meat before for cabbage rolls and it gives it a different flavour. Thanks for your comments!
J says
It would have been extremely helpful if you told your readers WHERE they could find sour cabbage!!!
Joanna Cismaru says
Yes, there is a link below the recipe where you can purchase it on amazon.
Phil G says
Thanks for the great recipe, Jo! I spent a lot of time in and around Cluj in the mid-2000’s and never found a good recipe to make my own sarmale.
Joanna Cismaru says
Hope you try this one, Phil! I’m from Cluj, by the way, beautiful place!
Donna Molnar says
What is sour cabbage?
Joanna Cismaru says
Sour cabbage is basically pickled whole cabbage in salted water.
Kris says
How do you make sour cabbage? Is it the same as sauerkraut without shredding? Never, ever heard of sour cabbage, but I’m from the south too,
Joanna Cismaru says
Hi Kris,
Yeah sour cabbage is basically the same as sauerkraut, except sauerkraut is shredded cabbage whereas sour cabbage it’s a whole cabbage.
Kris says
How on earth do you ferment a whole cabbage?
Joanna Cismaru says
I’m not sure, never done it myself, I just buy them. 🙂
Kris says
Interesting, do they sell it at a chain grocery store or specialty store? Where are you located to find this unusual item? I live in northwest Florida and have never heard of them.
Fenne Kieken says
Below the recipe there is a link for you to get it from Amazon if you would like.
I’m in Calgary and we purchase from Safeway if you have a Safeway in Florida. If you have any European markets or seciality stors they will carry it as well. Happy hunting…
Heghineh says
These look yumm.Beautiful pictures