Slow Cooker Stuffed Cabbage Rolls

Start by bringing a large pot of water to a boil. Generously season with about 1 tablespoon salt. Once boiling, carefully add in the whole head of cabbage, and cook for about 4 minutes. The goal here is to soften the leaves, leaving them tender for rolling.

Carefully remove the head of cabbage and remove 6 of the outer, larger leaves. Set aside, and then return the cabbage back to the salted boiling water, cooking for an additional 5 minutes. After 5 minutes, remove again, and set the cabbage aside.

Next, make your meat mixture. To a mixing bowl, add the ground chuck, salt, pepper, onions, garlic powder, egg, rice, and Worcestershire sauce. Mix well.

Now it is time to roll the cabbage rolls. Take one of the reserved cabbage leaves and lay it on your work surface. Add about 1/2 cup of the meat mixture into the center of the cabbage leaf. Now it’s going to be like rolling a burrito or egg roll. Fold over the meat mixture, fold in the sides, and continue to roll. Place seam side down onto a place. Repeat with remaining leaves and meat mixture.

Take the remaining cabbage leaves, about 10 or so, and place onto the bottom of your slow cooker. This helps to prevent the cabbage rolls from burning.

Arrange your cabbage rolls in the bottom of the slow cooker, pour over the tomato sauce, place the cover on, and cook for 6–7 hours. This is a perfect way to cook while you head to work.

Serve each cabbage roll on a plate and spoon over any additional tomato sauce.

These cabbage rolls rocked. Not only were they super tender on the inside, but the cabbage lent the perfect vehicle for stuffing.