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Effortless Crockpot Cabbage Rolls

Featured in: Easy Slow Cooker Recipes That Soothe

Hearty Romanian cabbage rolls have tender sour leaves, pork, rice, and bright herbs—everything mingles in the crockpot for the ultimate chilly day meal.
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Updated on Tue, 13 May 2025 17:01:51 GMT
Stuffed cabbage rolls drenched in sauce and sprigs of parsley in a black serving pot. Pin it
Stuffed cabbage rolls drenched in sauce and sprigs of parsley in a black serving pot. | cookingkitchn.com

Slow Cooker Cabbage Rolls bring all the cozy vibes of Romanian comfort food. Juicy ground pork, rice, and herbs are tucked into tart cabbage leaves, then everything gets a tomato bath in the slow cooker. You barely need to prep, and the crockpot does all the hard work. This dish is great for a chill night or when you want something special with the family.

Hearty Romanian Cabbage Rolls Shine

What makes Romanian cabbage rolls different? It's that zippy pickled cabbage wrapping, which gives every bite a nice pop. Smoky meats like bacon or sausage go on top, soaking their flavor right into the sauce. This combo of ingredients and old-school cooking makes these rolls extra memorable and super comforting.

Main Must-Haves

  • Tomato Juice: 4 cups for juicy cooking.
  • Thyme & Dill: 2 tablespoons each, fresh and snipped up.
  • Rice: 1 cup, rinsed but still raw.
  • Onions: 2 big ones, chop 'em fine.
  • Smoked Bacon: Half a pound, dice it up.
  • Bay Leaves: 2 or 3 to tuck in layers.
  • Garlic: 4 cloves, crushed or minced.
  • Sour Cabbage: 1 big head, separate the leaves.
  • Ground Pork: 2 pounds, a little fat is good.
  • Black Pepper: 1 teaspoon for a kick.

Get the Cabbage Ready

Get Leaves Soft
If the cabbage seems firm, just blanch the leaves in hot water for a minute or so. Any ripped ones work great to line your crockpot at the start.
Dry & Trim
Pull leaves from water, blot them dry, and snip out thick center stems if you see any. Huge leaves over 7 inches? Cut those in half along the vein for easier rolling.
Sort by Size
Arrange leaves, keeping the jumbo ones for rolling. Smaller ones can be chopped to lay between layers. Aim for leaves around 5-6 inches wide to keep things easy.
Soak the Leaves
Let sour cabbage leaves chill in a big bowl of cold water for about 15-20 minutes to tone down the saltiness. Swap out the water halfway through if they're extra salty.

Rolling Up the Cabbage

Set a cabbage leaf down, spoon about two tablespoons of pork mixture into the middle, then pull in the sides and roll up. Tuck the ends tight so nothing leaks. Keep going till all the filling and leaves are used up and your rolls look neat and snug, ready for the crockpot.

Stuffed cabbage rolls on a white plate, topped with tomato sauce, a swirl of sour cream, and a sprig of parsley. Pin it
Stuffed cabbage rolls on a white plate, topped with tomato sauce, a swirl of sour cream, and a sprig of parsley. | cookingkitchn.com

Stacking & Slow Cooking

Put chopped cabbage scraps on the bottom of your slow cooker, then pile in the stuffed rolls. Toss on bits of bacon or sausage for more flavor. Pour tomato juice in until everything’s barely covered. Let it go on high for 4 hours or let it mellow on low for 8 hours. You’ll end up with seriously tender, tasty rolls.

Serving & Keeping Leftovers

Ladle out the hot cabbage rolls and dish them up with slices of crusty bread or a scoop of polenta. For a classic touch, add some sour cream on top. Pop leftovers in the fridge for up to 3 days, or freeze for as long as 3 months—so you can enjoy them on busy nights, too.

Frequently Asked Questions

→ Can't get sour cabbage leaves?

No worries—grab fresh cabbage, soften it by boiling in hot water for about 5-8 minutes or freeze then thaw to make the leaves flexible. Some European stores might have the sour kind, too.

→ Why go easy on the salt?

Sour cabbage packs lots of salt already, so don't dump too much into your filling. Give it a quick taste first so you don't make things too salty.

→ Will any rice do the trick?

Picks like jasmine or basmati hold their texture best in slow cooking, so your rolls won't get mushy. Steer clear of rice that turns super soft fast.

→ What should I enjoy these with?

Try these with a scoop of mashed potatoes or a wedge of polenta, plus some sour cream on top. Don’t let the tomato sauce go to waste—it’s tasty as a dip!

→ Is there a way without a crockpot?

If you don't have a crockpot, no sweat. Use a big pot on low on your stove, or toss everything into a covered dish and bake it in the oven.

Conclusion

Dive into Romanian flavors with these stuffed cabbage rolls packed with juicy pork, rice, and simple herbs.

The crockpot does the heavy lifting, turning sour cabbage leaves tender and letting those homey flavors come together. It's old-school comfort that really shows off what Romanian cooking is all about.

Effortless Crockpot Cabbage Rolls

Sour cabbage leaves hold ground pork and rice, soaked in tomato juice and cooked low and slow for that true sarmale taste.

Prep Time
30 Minutes
Cook Time
480 Minutes
Total Time
510 Minutes
By: Sophia


Difficulty: Difficult

Cuisine: Romanian

Yield: 30 Servings (Makes 30 stuffed rolls)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 About 2 pounds of ground pork.
02 Leaves from 2 pounds of sour cabbage.
03 A half cup of uncooked long-grain rice.
04 One big onion, grated or finely chopped.
05 A handful (1/4 cup) of freshly chopped dill weed.
06 2 tablespoons of parsley, chopped up fresh.
07 Season with some salt and pepper, however you like.
08 Half a pound (8 oz) of bacon or smoked meat chunks.
09 4 cups of tomato juice, ready to pour.

Instructions

Step 01

Rinse the sour cabbage leaves by soaking them in a big bowl of cold water for a few minutes. This cuts down the saltiness. Empty the water and pat the leaves dry. If the leaves are too large, split them in half for making compact rolls.

Step 02

In a roomy bowl, toss in the ground pork, rice, onion bits, parsley, dill, and a little salt and pepper. Use your hands to combine everything until evenly mixed. Go easy with the salt since the cabbage is already salty.

Step 03

Spoon about 2 tablespoons of the meat blend onto each cabbage leaf. Roll them snugly while tucking the ends in. Keep at it until you've filled all the leaves.

Step 04

Got leftover cabbage? Chop it up finely and cover the bottom of your slow cooker. Stack all the stuffed rolls inside. If you're including smoked meat, place it right on top.

Step 05

Pour all that tomato juice evenly over everything in the slow cooker. Put the lid on tightly.

Step 06

Set the slow cooker to low heat and let it cook for 8 hours. Or, if you're short on time, use high heat for 4 hours instead. Dish up with a topping of sour cream and some polenta or mashed potatoes on the side.

Notes

  1. Fresh cabbage works if you blanch or freeze it first.
  2. Sour cabbage is salty, so season lightly.
  3. Replace tomato juice with watered-down tomato sauce or crushed tomatoes if you'd like.

Tools You'll Need

  • A slow cooker that holds at least 6 quarts.
  • Big mixing bowl for combining ingredients.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 136
  • Total Fat: 9 g
  • Total Carbohydrate: 6 g
  • Protein: 7 g