Crockpot Cabbage Rolls
These Crockpot Cabbage Rolls are a complete, hearty meal! Stuffed with ground turkey, white rice, and simmered in a tomato-herb sauce, they're perfect for chilly weather.
Servings: 6 -8 servings
Ingredients
- 1 large head green cabbage about 3-4 pounds
- ¼ cup apple cider vinegar
- 1 tablespoon kosher salt
For the Meat Filling:
- 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
For the Tomato-Herb Sauce:
- 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
Instructions
- Bring a large pot of water to a boil with ¼ cup apple cider vinegar and 1 tablespoon kosher salt. Remove the tough outer cabbage leaves and cut out the core. Place the 1 large head green cabbage in the boiling water and cook for 5-7 minutes, peeling off the leaves with tongs as they soften. Continue until you have about 16-20 large leaves. Let cool, then carefully trim the thick center rib of each leaf to make rolling easier.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Cook 1 large sweet onion for 5-6 minutes, until softened, then add 4 garlic cloves and cook for another 30 seconds. Remove from the heat and let cool slightly.
- In a large bowl, combine the sautéed vegetables with 2 pounds ground turkey, ½ cup uncooked long-grain white rice, 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, and ½ teaspoon freshly ground black pepper. Mix gently until combined.
- In a bowl, whisk together 15 ounces diced tomatoes, 1 cup low-sodium chicken broth, 2 tablespoons harissa paste, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper.
- 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 with the remaining leaves and filling.
- 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.
- Cover and cook on LOW for 6-7 hours or HIGH for 3½-4½ hours, until the cabbage and rice are tender and the turkey filling reaches an internal temperature of 165°F. Check a roll from the center to make sure the rice is fully cooked before serving.
Notes
- Remove the outer cabbage leaves: The outer leaves can be tough, so I remove them before boiling the cabbage head.
- Mix the filling just until combined: Overmixing can make the cabbage rolls dense.
- Don’t overstuff the rolls: Adding too much filling will cause the rolls to burst. I’ve found about two spoonfuls of meat filling to be ideal.
Nutrition
Serving: 1serving | Calories: 423kcal | Carbohydrates: 36g | Protein: 36g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 2254mg | Potassium: 1025mg | Fiber: 7g | Sugar: 13g | Vitamin A: 926IU | Vitamin C: 88mg | Calcium: 172mg | Iron: 4mg