Crockpot Cabbage Rolls

Name: Crockpot Cabbage Rolls
Prep time: 30 min
Cook time: 300 min
Total time: 330 min
Ingredients: 1 large head green cabbage (about 3-4 pounds); ¼ cup apple cider vinegar; 1 tablespoon kosher salt; 1 tablespoon olive oil (for sautéing); 1 large sweet onion (finely diced); 4 garlic cloves (minced); 2 pounds ground turkey (preferably 93% lean); ½ cup uncooked long-grain white rice (rinsed and drained); 1 large egg; ¼ cup low-sodium chicken broth; 2 tablespoons harissa paste; 1½ teaspoons smoked paprika; 1 teaspoon dried parsley; ½ teaspoon dried oregano; 1½ teaspoons kosher salt (or to taste); ½ teaspoon freshly ground black pepper; 15 ounces diced tomatoes (one can); 1 cup low-sodium chicken broth; 2 tablespoons harissa paste; 1 tablespoon apple cider vinegar; 1 teaspoon smoked paprika; ½ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper

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These Crockpot Cabbage Rolls are stuffed with a savory ground turkey and rice filling, then simmered in a flavorful harissa tomato-herb sauce. They’re hearty, cozy, and perfect for chilly weather!

Cabbage rolls are one of those classic family dinners I always add to the weekly rotation during the colder months. The meaty filling, tender cabbage, and tangy sauce are so satisfying.

I like to spice mine up a bit with harissa paste in both the filling and the sauce. This flavorful condiment adds just a hint of heat with a smoky, tangy flavor. I also make it in the Crockpot, so I have a complete meal hot, ready, and waiting for dinner time.

Recipe Overview

Skill Level

Intermediate

Prep Time

30 mins

Cook Time

5 hrs

Key Ingredients

Here’s a quick rundown of what you need to make these comforting cabbage rolls. Full measurements are in the recipe card below.

ingredients to make stuffed cabbage rolls in a crockpot.

Green cabbage: I look for the largest head I can find so there’s lots of room for stuffing.
Apple cider vinegar: I add a splash when boiling the cabbage to soften the leaves and enhance the flavor.
Ground turkey: I like using 93% lean ground turkey.
White rice: Long-grain white rice works best, as it retains a better texture. Short-grain rice can turn out mushy.
Onion and garlic: I like to use a sweet onion and 4 garlic cloves as aromatics.
Egg: I use a large egg to help bind the filling.
Chicken broth: Don’t forget the chicken broth! It helps the rice cook properly. I use low-sodium broth, but you can use regular broth if you prefer.
Seasonings: I flavor the meaty filling with harissa paste, smoked paprika, dried parsley, dried oregano, salt, and pepper.
Tomato-herb sauce: My homemade sauce is what really sets this dish apart! It features diced tomatoes, low-sodium chicken broth, harissa paste, apple cider vinegar, and smoked paprika.

How to make Crockpot Cabbage Rolls

Prep the cabbage: Cook the whole cabbage head in a pot of salted boiling water with the apple cider vinegar for 5-7 minutes. Peel off the leaves with tongs as they soften, until you have about 16-20 large leaves. Cool, then carefully trim the thick center rib of each leaf to make rolling easier.

Sauté the vegetables: Cook the onion in a skillet over medium heat for 5-6 minutes, until softened. Add the garlic and cook for another 30 seconds. Remove from the heat and cool slightly.

process shot to cook the cabbage and then saute the onions in a pan.

Make the filling: In a large bowl, combine the sautéed vegetables with the remaining filling ingredients. Mix gently until combined.

Prep the sauce: In a bowl, whisk together the diced tomatoes, chicken broth, harissa, apple cider vinegar, paprika, salt, and pepper.

Assemble the cabbage rolls: Place about 2 spoonfuls of filling near the bottom of each cabbage leaf. Fold in the sides and roll up snugly, leaving a little room for the rice to expand. Repeat.

making the cabbage filling and then stuffing it.

Add to the slow cooker: Spread 1 cup of sauce in the bottom of a 6- to 7-quart slow cooker. Add any leftover chopped cabbage, then arrange the rolls seam-side down in snug layers. Pour the remaining sauce over the top.

Slow cook: Cover and cook on LOW for 6-7 hours or HIGH for 3½-4½ hours. Check a roll from the center to make sure the rice is fully cooked before serving.

adding the stuffed cabbage in a slow cooker and then adding the sauce.

Tips for the Best Crockpot Cabbage Rolls

Remove tougher leaves: The outer cabbage leaves are tougher than the inner leaves. So I always remove them before cooking.
Boil before rolling: This step is so important! Raw cabbage is very hard to peel and roll. I boil the leaves so they’re easier to work with.
Don’t overstuff: If you overstuff the rolls, the filling will spill out while they cook.
Double up smaller leaves: I’ll overlap smaller leaves to keep the stuffing inside.

Variations

Swap the turkey for beef: Cabbage rolls are traditionally made with ground beef, so you know it will taste great.
Make it a casserole: My family loves this Cabbage Roll Casserole! Packed with savory ground beef, tender cabbage, and gooey cheese, it’s just as hearty and satisfying.
Turn it into soup: My Cabbage Roll Soup brings the same cozy vibes to a delicious, savory broth.
Try unstuffed: Instead of stuffing the rolls, you can make the same dish as a deconstructed version.

What to serve with Crockpot Cabbage Rolls

One of my favorite things about these cabbage rolls is that they’re a complete meal! Still, you can serve plenty of other dishes alongside. Here are some to try:

Storing and Reheating

Storing: Store the leftover cabbage rolls in an airtight container. Refrigerate for up to 3 days or in the freezer for up to 3 months. Thaw frozen cabbage rolls in the refrigerator overnight before reheating.

Reheating: I recommend reheating in the oven or over the stovetop for the best texture. For the oven, place the leftovers in a covered oven-safe dish and reheat at 350°F until thoroughly warmed, about 25 minutes. For the stovetop, place leftovers in a pan with extra tomato sauce or broth and reheat on medium-low heat until warm, flipping as needed.

Common Question

Can I Use a Different Kind of Cabbage?

Yes. Savory cabbage also works. The leaves are longer and more tender than green cabbage.

Should I use long-grain or short-grain rice?

I prefer to use long-grain rice, which retains its shape well. Short-grain rice can get mushy.

Can I Use the Oven Instead?

Yes, you can also make cabbage rolls in the oven. However, I recommend using cooked rice, as it may not cook properly when baked.

Why Didn’t the Rice Fully Cook?

The rice may not cook properly if it needs more time or if there’s not enough liquid in the pot. Add more liquid or cook for longer. You can also partially pre-cook the rice before making the meat filling.

Can I Make this Dish in Advance?

Absolutely! If you want to do some meal prep, assemble the cabbage rolls a day in advance and refrigerate them in an airtight container. Then, slow-cook according to the instructions.