This is a recipe passed down from my great-grandmother, with a few shortcuts she approved of.

Recipe Summary

prep:
25 mins
cook:
7 hrs 14 mins
additional:
5 mins
total:
7 hrs 44 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.

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  • Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.

  • Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.

  • Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.

  • Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.

  • Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.

Cook's Notes:

Substitute vegetable juice for the tomato juice if desired.

If cooking on the stove, boil in a large pot for 30 to 45 minutes.

Nutrition Facts

403 calories; protein 22.4g; carbohydrates 30.6g; fat 21.7g; cholesterol 91.2mg; sodium 884mg. Full Nutrition
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Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/22/2019
Good old fashioned recipe which we usually baked in the oven. I was happily surprised how it came out in the crock pot. The only thing I did different was not use tomato juice. I mixed some canned tomato sauce with a carton of chicken broth. Next time, I will season it up a little more to suit our tastes, maybe use spicy italian sausage instead of mild, but as written, this is very good. We liked it! To the reviewer named punkin...the rice is wet because it was rinsed...not cooked. Also, I did not use the water from the cooked cabbage. I personally don't think it would add any significant flavor but if you need more liquid in the pot, it's right there. Read More
(18)

Most helpful critical review

Rating: 1 stars
01/11/2020
To confused Punkin: wet refers to rinsed rice. Depends if you get whole long rice or cheaper version. Also big factor, many methods, times, ways to cook cabbage rolls. Stove top, shorter cook time needs longer time to soften rice. Ground pork (not Bob Evans type breakfast, spiced sausage) should be used. Don’t form very tight meatballs, to let rice expand. Paprika, 1 to 2 T. Mix in filling. Put bigger leaves on bottom of pot. No need at all to save cabbage water. If your V8 and tomatoes WITH juice don’t just cover rolls, add a little water to pot. Bring to just boil and then let simmer about two hours. Read More
(17)
40 Ratings
  • 5 star values: 28
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
03/22/2019
Good old fashioned recipe which we usually baked in the oven. I was happily surprised how it came out in the crock pot. The only thing I did different was not use tomato juice. I mixed some canned tomato sauce with a carton of chicken broth. Next time, I will season it up a little more to suit our tastes, maybe use spicy italian sausage instead of mild, but as written, this is very good. We liked it! To the reviewer named punkin...the rice is wet because it was rinsed...not cooked. Also, I did not use the water from the cooked cabbage. I personally don't think it would add any significant flavor but if you need more liquid in the pot, it's right there. Read More
(18)
Rating: 1 stars
01/10/2020
To confused Punkin: wet refers to rinsed rice. Depends if you get whole long rice or cheaper version. Also big factor, many methods, times, ways to cook cabbage rolls. Stove top, shorter cook time needs longer time to soften rice. Ground pork (not Bob Evans type breakfast, spiced sausage) should be used. Don’t form very tight meatballs, to let rice expand. Paprika, 1 to 2 T. Mix in filling. Put bigger leaves on bottom of pot. No need at all to save cabbage water. If your V8 and tomatoes WITH juice don’t just cover rolls, add a little water to pot. Bring to just boil and then let simmer about two hours. Read More
(17)
Rating: 5 stars
03/18/2019
I'm confused. Can someone help?? The recipe ingredients call for uncooked rice but the instructions say 'stir in wet rice'.... What is the reserved water from the cabbage used for?? Is it to cook the rice partially?? I'm sure this will be delicious..... Read More
(7)
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Rating: 5 stars
03/18/2019
Excellent recipe. My changes included skipping the rice, season meat with rosemary and thyme, salt, pepper and garlic. Put in slow cooker or electric frypan, put small red potatoes around rollups, cover with home canned stewed tomatoes or diced tomatoes. Add 1/2 jalapeño if you want a little heat. Your guests will be begging for more! Read More
(5)
Rating: 4 stars
08/06/2019
This is pretty much how we always made cabbage rolls and my family. The only addition would be, I put canned petite diced tomatoes in with the meat and rice mixture. And I always use Sacramento Tomato Juice if you can find it. I pour it over the cabbage rolls before I bake them. It just adds a special flavor. Some brands of tomato juice and vegetable juice are too sweet for my taste. I really like the flavor you get from the Sacramento brand tomato juice. I make a big batch and freeze the leftovers. Read More
(3)
Rating: 5 stars
04/05/2020
Very much like our Slovakian grandmother made, although before cooking (oven, stove top or crockpot) we added a layer (1 1/2 cups or so) of sauerkraut on top. Delicious! Can add a little Caraway seed to the kraut too. Read More
(2)
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Rating: 5 stars
03/23/2019
Yes I make them all the time I always make my cabbage rolls with som ground cayenne red pepper to make them little spicy Read More
(1)
Rating: 4 stars
03/18/2019
This is very good. I always add a teaspoon full of Allspice to my sauce. Its very subtle and delicious. People taste and say "What is the mystery flavor? We love it!" Read More
(1)
Rating: 5 stars
03/16/2020
Just delicious. Not one complaint... Read More
(1)
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