Crockpot Cabbage Rolls
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These Crockpot Cabbage Rolls are loaded with seasoned pork and rice, wrapped in sour cabbage leaves, and simmered slowly to bring out all the rich flavors. It’s a taste of my mom’s kitchen right in your own home!
What Makes Romanian Cabbage Rolls So Special?
Romanian cuisine is really about meat and potatoes, but if there’s one thing that we’re known for, that would be our cabbage rolls! Cabbage rolls are something I usually make for the holidays, because that’s what my mom always does so I associate cabbage rolls with Christmas or Easter.
The main difference is that we pretty much always use sour pickled cabbage leaves which obviously flavors the rolls and makes them a bit saltier. For this reason I don’t use a lot of salt in the meat mixture. I also like using sour cabbage because the leaves are already soft and it makes it easy to make the rolls. If you use regular cabbage you have to blanch the cabbage yourself, see the notes section in the recipe for instructions on how to do this.
The other piece that separates Romanian cabbage rolls from the rest is that we add some kind of smoked meat. We don’t add it to the filling, instead we place it over top the rolls to float in and flavor the tomato juice our rolls will cook in. This time I used bacon.
Before You Start
- Choose the Right Cabbage: Sour cabbage leaves are traditional, but if you can’t find them, you can use fresh cabbage. Just blanch the leaves in boiling water for a few minutes to soften them and add a bit of vinegar to mimic the sour flavor.
- Soak the Cabbage Leaves: Soaking the sour cabbage leaves in cold water helps reduce excess saltiness, ensuring your rolls are perfectly seasoned.
- Don’t Overfill the Rolls: Use about 2 tablespoons of the meat mixture per leaf. Overfilling can cause the rolls to burst during cooking.
- Layer with Extra Cabbage: If you have leftover cabbage leaves, chop them up and place them at the bottom of the crockpot. This adds flavor and prevents the rolls from sticking.
- Don’t Skip the Smoked Meat: Including smoked bacon or other smoked meats make these cabbage rolls that much more special.
- Use Tomato Juice Generously: The tomato juice keeps the rolls moist and adds a rich flavor to the sauce. Feel free to add more if needed. You can also mix it with a bit more water, just make sure the rolls are completely submerged in liquid.
Ingredients You’ll Need
- Onion – I used a large onion because this recipe makes a lot of cabbage rolls. Every bite should have onion in it!
- Long grain rice – Basmati rice is best. You can use jasmine as well, we’re looking for something that won’t leave crunchy bits in our rolls.
- Ground pork – I love to use pork because it has a higher fat content and makes for some nice juicy rolls. You can use any type of ground meat you like, but keep in mind that leaner meats like chicken or turkey will come out drier.
- Fresh parsley and dill – Using fresh herbs makes such a big difference in how the flavor develops in your rolls!
- Salt and pepper – Season the mixture to your own discretion, just keep in mind that the sour cabbage can be quite salty.
- Sour cabbage leaves – This is what really sets the Romanian version apart from the rest. The little hit of vinegar is to die for!
- Smoked meat – Find yourself a nice thick-cut smoky style of bacon like I did. Other types of raw smoked meat will work as well though such as smoked sausage or even a pork hock, cut up in smaller pieces.
- Tomato juice – This is what our rolls are going to sit and cook in. Feel free to mix with water if you need more liquid.
Place 2 pounds of sour cabbage leaves in a large bowl and fill with cold water. Let them soak for a few minutes to reduce excess saltiness. Drain the water. If some leaves are too large, cut them in half to make smaller rolls.
In a large bowl, combine 2 pounds of ground pork, ½ cup of uncooked long-grain rice, 1 chopped large onion, ¼ cup of chopped fresh dill, 2 tablespoons of chopped fresh parsley, salt, and pepper to taste. Mix well using your hands to ensure everything is evenly incorporated.
Place a cabbage leaf on a flat surface. Add about 2 tablespoons of the meat mixture to the center of the leaf. Fold the sides over the filling and roll tightly from one end to the other, tucking in the ends.
Repeat with the remaining leaves and filling.
If you have leftover cabbage, chop it and spread it over the bottom of the crockpot. Arrange the cabbage rolls snugly in layers on top. If using, scatter 8 ounces of smoked meat pieces over the rolls. I like to add some bacon and chopped cabbage in between the layers.
Pour 4 cups of tomato juice over everything. If you need more liquid, add water, the cabbage rolls should be fully submerged in liquid.
Cover the crockpot and cook on low for 8 hours or high for 4 hours. Once cooked, carefully remove the cabbage rolls from the crockpot and serve.
How To Serve
We always serve cabbage rolls over polenta, but here are some other great sides you might like:
Creamy Polenta
Mashed Potatoes
Roasted Root Vegetables
No Knead Bread
Slow Cooker I Use
Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
Frequently Asked Questions
Why in a Crockpot?
The most common question you guys have always asked me has been if you can make these cabbage rolls in a crockpot. The answer, my friends, is absolutely yes! In fact the crockpot is perfect for cabbage rolls. What I usually do is prepare them the night before, and turn the slow cooker on in the morning, and by dinner time your house will smell incredible and you’ll have some nice and delicious cabbage rolls.
Can I use fresh cabbage instead of sour cabbage leaves?
Yes! If sour cabbage leaves aren’t available, use fresh cabbage leaves. Core a large cabbage and blanch the leaves in boiling water for a few minutes until pliable. You can add a bit of vinegar to the water to mimic the sour flavor.
Another alternative to softening the cabbage leaves is to wrap it in plastic wrap and freeze it for a couple days. Remove the cabbage from the freezer and thaw it out at room temperature. Once the cabbage has thawed out, the leaves should be softened.
Where can I find sour cabbage leaves?
I always find whole sour cabbage in the produce section of my local grocery store. European markets will also have them, or you can use the link in the recipe card and you can purchase it from amazon.
Can I make these cabbage rolls vegetarian?
Absolutely. Substitute the ground pork with a mix of sautéed mushrooms, cooked lentils, or a meatless ground alternative. Adjust seasoning as needed.
How do I store leftovers?
Let the cabbage rolls cool completely, then store them in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave, on the stovetop or even in the crockpot.
Can I freeze cabbage rolls?
Yes! These cabbage rolls freeze really well. Place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
What if my cabbage rolls are too salty?
Soaking the sour cabbage leaves helps reduce saltiness. If they still seem too salty after cooking, serve them with unsalted sides like plain rice or potatoes, and a dollop of sour cream to balance the flavors.
More Authentic Romanian Recipes
- Romanian Meatball Soup (Ciorba de Perisoare)
- Romanian Stuffed Peppers (Ardei Umpluti)
- Walnut Roll (Cozonac cu Nuca)
- Pasca- Romanian Easter Bread
- Beef Salad (Salata de Boeuf)
- White Bean Dip
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Crockpot Cabbage Rolls
Video
Ingredients
- 2 pounds sour cabbage leaves
- 2 pounds ground pork
- ½ cup rice (long grain, uncooked, such as basmati or jasmine)
- 1 large onion (chopped or grated)
- ¼ cup fresh dill (chopped)
- 2 tablespoons fresh parsley (chopped)
- salt and pepper (to taste)
- 8 ounces bacon (or other smoked meats such as smoked sausage or hock)
- 4 cups tomato juice
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add the sour cabbage leaves to a large bowl and fill the bowl with cold water. Let the leaves soak in the water for few minutes. This will wash out some of the saltiness from the leaves. Drain the water. If some of the leaves are too big, cut them in half, if making smaller cabbage rolls.
- In a large bowl mix together the ground pork, rice, chopped onion, dill, parsley, salt and pepper. Use your hands to incorporate everything well together. Be careful with the salt, not too much is needed because the sour cabbage is already salty.
- Fill each leaf with about a couple tablespoon of the meat mixture and roll, tucking in the ends. Repeat with all the remaining meat and cabbage.
- If you have any cabbage left over, chop it up and spread it over the bottom of the crockpot. Arrange all the cabbage rolls in the crockpot. If adding smoked meat, add it now over the cabbage rolls.
- Pour all the tomato juice over the cabbage rolls. Cover the crockpot.
- Cook on low for 8 hours or high for 4 hours. Serve with polenta or mashed potatoes and a dollop of sour cream on top.
Equipment
Notes
- I usually find sour cabbage leaves at my local grocery store like Sobey’s or Safeway, but you can also find them at European markets.
- You can use fresh cabbage instead of sour cabbage, but more work is required. You first have to blanch the cabbage. To do so, core the cabbage first, one large cabbage should be enough for this recipe. In a large pot of boiling salted water, add the cabbage and blanch it for 5 to 8 minutes or until leaves are softened. Remove from the pot and chill under cold water.
- Another alternative to softening the cabbage leaves is to wrap it in plastic wrap and freeze it for a couple days. Remove the cabbage from the freezer and thaw it out at room temperature. Once the cabbage has thawed out, the leaves should be softened.
- Adjust Seasoning Carefully: Sour cabbage leaves are salty, so be cautious with the salt in your filling.
- Rice Choice: Long-grain rice works best as it holds its shape during cooking.
- Tomato Juice Substitute: If you don’t have tomato juice, use diluted tomato sauce or crushed tomatoes.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
