Slow Cooker Stuffed Cabbage Rolls in Tomato Sauce

Homemade, delicious, juicy, filling, for the whole family! Stuffed cabbage rolls in tomato sauce in a slow cooker turn out perfect! Soft, delicate, keep their shape perfectly. The dish is perfect for any occasion, both everyday and festive. Guests are guaranteed to eat them with pleasure. Insanely delicious!
cook time: 1h
Lucas Halstead
Slow Cooker Stuffed Cabbage Rolls in Tomato Sauce

Nutrition Facts (per serving)

129
Calories
8g
Fat
8g
Carbs
3g
Protein

Ingredients (10 portions)

Basic:

Salt to taste
Ground black pepper to taste
Rice 100 g
Bay leaf 1 pc
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Dry spices to taste
Minced meat 500 g
Peppercorns to taste
Cabbage 1 head

For filling:

Wheat flour 1 tbsp
Water 1 cup
Sour cream 4 tbsp
Tomato sauce 3 tbsp

Recipe instructions

Step 1

Step 1
How to make cabbage rolls in a slow cooker in tomato sauce? Prepare all the ingredients listed in the recipe. I have minced pork, but pork-beef or chicken will do. Defrost the meat in advance on the bottom shelf of the refrigerator, cut into medium-sized pieces and grind through a meat grinder.

Step 2

Step 2
Peel the carrots, rinse, and dry with paper towels. Grate on a coarse grater.

Step 3

Step 3
Also peel the onion, rinse with cool water and cut into small cubes.

Step 4

Step 4
Heat refined vegetable oil, olive or sunflower, in a frying pan. First add the chopped onion and fry it over low heat until translucent. Add grated carrots and continue stir-frying until soft.

Step 5

Step 5
Rinse the rice several times until the water runs clear. Boil in boiling salted water until tender. Drain the cooked rice into a colander and leave to cool.

Step 6

Step 6
In a suitable container, mix the minced meat, frying and boiled rice. Salt, pepper, add dry spices to taste and mix well. I also added chopped fresh dill.

Step 7

Step 7
Using a knife, cut out the center of a head of cabbage.

Step 8

Step 8
Place the cabbage in slightly salted boiling water. Cook over moderate heat, gradually removing (every 2-3 minutes) the top soft leaves. If your cabbage is young, it will cook faster, so be careful not to overcook it.

Step 9

Step 9
Place the finished cabbage leaves in a colander and leave to cool. Then cut off all the thickenings on each leaf with a knife.

Step 10

Step 10
Place about 1.5 tablespoons of minced meat in the middle of the prepared cabbage leaf.

Step 11

Step 11
Roll the cabbage rolls into an envelope, tucking the edges of the cabbage on the sides.

Step 12

Step 12
Grease the multicooker bowl with vegetable oil. Place the first batch of preparations into it, turn on the Fry mode and fry on both sides until golden brown. Then transfer to a plate and fry the second batch.

Step 13

Step 13
Prepare the filling. Mix sour cream, tomato sauce, flour in a container. Add a little salt. You can replace the sauce with tomatoes in their own juice.

Step 14

Step 14
Pour in a glass of boiled filtered water and stir the sauce until smooth.

Step 15

Step 15
Place the first layer of fried cabbage rolls into the multicooker bowl. You can leave a little frying and distribute it on each layer. Pour the sauce over the cabbage rolls.

Step 16

Step 16
Lay out all the other cabbage rolls in the same way, sprinkling with frying and pouring the sauce on top. I also sprinkled some paprika at the end, but thatʼs not necessary. You can also add a finely chopped clove of garlic. Add a bay leaf and a couple of allspice and black peppercorns. I cooked cabbage rolls in the Baking mode, but you can also turn on Stewing. Cook until the beep sounds.

Step 17

Step 17
Serve the finished cabbage rolls hot. Before serving, top with sauce and, if desired, additional sour cream. Bon appetit everyone!

Additional rubrics

Related recipes