• Cabbage leaves 12
  • White rice 1 cup
  • Egg 1 • 130 kcal
  • Milk 1/4 cup • 49 kcal
  • White onion 1/4 cup, diced
  • Ground beef 1 pound
  • Salt 1 tsp • 1 kcal
  • Pepper 1 tsp
  • Tomato sauce 1 cup
  • Brown sugar 1 tbsp
  • Worcestershire Sauce 1 tsp
Calories refers to 100 gr of product

This recipe for cabbage rolls is one of the easiest and tastiest recipes you will find for this seemingly complex appetizer. While many recipes may require you to boil the cabbage leaves to make them soft, we skip that step and utilize the freezer in a no hassle way to soften the leaves! Cooking these perfect little treats in a slow cooker also save you a lot of active time! Just be sure not to rush the slow cooking process as you want to ensure that your beef is fully cooked.

  • Place the head of cabbage in the freezer overnight. Remove from the freezer about an hour before you are ready to cook to let the cabbage thaw. The cabbage leaves will be soft and pliable.
  • In a small saucepan, cook your white rice according to the package instructions. Set aside to cool once it is fully cooked.
  • In a large bowl, combine the cooked rice, egg, milk, diced onion, ground beef, salt and pepper. Stir the mixture to combine and to break up the ground beef into small pieces.
  • Lay the cabbage leaves on a clean work surface and spoon about 1/4 cup of the beef mixture into the center of the leaves. Wrap the cabbage leaf around the filling making sure to tuck in the ends so the filling is completely sealed in. Set the rolls aside for now
  • In the bowl of a slow cooker, stir together the tomato sauce, brown sugar and Worcestershire sauce. Add the cabbage rolls to the slow cooker and spoon some of the sauce on top of them
  • Cover and let the rolls cook on low for 8 hours. Serve while hot!


-For a leaner version of this recipe, try using ground turkey rather than ground beef.
-Add some fresh diced tomatoes or finely chopped jalapenos to the filling to take these cabbage rolls up a notch.