Slow Cooker Cabbage Roll Meatballs Recipes

CABBAGE ROLL CASSEROLE (CROCK POT VERSION)

Steps:

• Brown beef or pork, onion, garlic and seasonings over medium heat until no pink remains. Drain.
• Add 1 cup tomato sauce, 1 cup water and ½ can of tomato soup and diced tomatoes to the beef.
• Stir in rice, and mix well until heated through. Remove from heat.
• Chop cabbage into 4 wedges and remove core. Chop into chunks (mine were about ¾"x1 ½").
• Layer ½ of the meat mixture and ½ of the cabbage in the slow cooker. Repeat layers. Place half the meat and then half the cabbage in cooker.
• Combine the remaining tomato soup, remaining tomato sauce and ⅓ cup water. Pour over top of cabbage.
• Cook on low 4-6 hours or just until rice is cooked. Once done, turn slow cooker off, sprinkle cheese on top and let sit 10 minutes to set and melt cheese.

MEATBALL CABBAGE ROLLS

Steps:

• In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. , In a large bowl, combine tomato sauce, onion, rice, chili powder, garlic powder and salt. Crumble beef over mixture; mix well. Shape into 12 balls. Place 1 meatball on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose meatball. Secure with toothpicks. , Place in a 5-qt. slow cooker. Pour remaining tomato sauce over cabbage rolls. Cover and cook on low for 8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks.

CABBAGE & MEATBALLS

Steps:

• Place cabbage in a large saucepan; add tomato juice. Cover and simmer over low heat. Meanwhile, combine the egg, onion, chili powder, vinegar, pickle, salt and pepper. Crumble beef over mixture and mix well. Shape into 2-in. balls. Add to cabbage mixture., Cover and cook over low heat for 15-20 minutes or until meat is no longer pink, stirring occasionally.

EASY CORNED BEEF AND CABBAGE

Steps:

• Place the onion, potatoes and carrots in a 6- to 7-qt. slow cooker. Combine the water, garlic, bay leaf, sugar, vinegar, pepper and contents of spice packet; pour over vegetables. Top with brisket and cabbage., Cover and cook on low for 8-9 hours or until meat and vegetables are tender. Discard bay leaf before serving.

SLOW-COOKED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside., In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well. , Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired., Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired.