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Crockpot Cabbage Rolls

These Romanian-style cabbage rolls combine sour cabbage leaves with a filling of ground pork, rice, and fresh herbs, slowly cooked in tomato juice. The crockpot method makes this traditional comfort food easy to prepare.

Featured in Family Dinner Ideas.

Fatiha
Updated on Sun, 05 Jan 2025 01:31:31 GMT
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A close-up view of stuffed cabbage rolls topped with sauce and parsley, served in a black pot. Pin it
A close-up view of stuffed cabbage rolls topped with sauce and parsley, served in a black pot. | zestplate.com

Crockpot Cabbage Rolls are a hearty, flavorful dish that captures the essence of Romanian comfort food. These rolls combine seasoned ground pork, rice, and herbs wrapped in tangy sour cabbage leaves, all slowly simmered to perfection in a rich tomato sauce. With minimal prep and the magic of a slow cooker, you can enjoy this deeply satisfying meal, perfect for holidays or a comforting family dinner.

Why Romanian Cabbage Rolls Stand Out

Romanian cabbage rolls are distinct because of their use of sour pickled cabbage leaves, which infuse the dish with a subtle tanginess. These rolls also include smoked meat, such as bacon or sausage, layered over the rolls to enrich the cooking sauce. This unique combination of flavors, combined with traditional techniques, makes these rolls a standout dish that's as special as it is comforting.

Key Ingredients

  • Sour Cabbage: 1 large head, leaves separated.
  • Ground Pork: 2 pounds, preferably not too lean.
  • Rice: 1 cup, uncooked and rinsed.
  • Onions: 2 large, finely diced.
  • Garlic: 4 cloves, minced.
  • Smoked Bacon: 1/2 pound, diced.
  • Thyme and Dill: 2 tablespoons each, fresh and chopped.
  • Black Pepper: 1 teaspoon.
  • Tomato Juice: 4 cups.
  • Bay Leaves: 2-3 for layering.

Preparing the Cabbage

Soak the Cabbage
Place sour cabbage leaves in a large bowl of cold water for 15-20 minutes to remove excess salt. Change water halfway through if leaves are very salty.
Check and Trim
Remove leaves from water and pat dry. Cut out thick center ribs if needed. For large leaves over 7 inches, cut in half along the rib to create two pieces for rolling.
Size and Sort
Sort leaves by size, setting aside the largest ones for rolling and chopping smaller pieces for layering. Each leaf should be about 5-6 inches wide for easy rolling.
Final Preparation
Stack prepared leaves on a clean kitchen towel. If leaves feel too stiff, blanch them in hot water for 1-2 minutes to soften. Save any torn leaves for lining the bottom of the crockpot.

Rolling the Cabbage Rolls

Lay a cabbage leaf flat, place 2 tablespoons of the meat mixture in the center, and fold the sides over the filling. Roll tightly from one end to the other, tucking in the ends securely. Repeat with all the leaves and filling until you have neat, compact rolls ready for layering in the crockpot.

A plate of stuffed cabbage rolls topped with tomato sauce and a dollop of sour cream, garnished with parsley. Pin it
A plate of stuffed cabbage rolls topped with tomato sauce and a dollop of sour cream, garnished with parsley. | zestplate.com

Layering and Cooking

Layer the crockpot with chopped leftover cabbage at the bottom, followed by snugly arranged cabbage rolls. Add smoked meat pieces, like bacon, for enhanced flavor, and pour tomato juice over the rolls until they are fully submerged. Cook on low for 8 hours or high for 4 hours, letting the flavors meld together slowly for a tender, flavorful dish.

Serving and Storing

Once cooked, carefully remove the cabbage rolls and serve hot with sides like polenta or crusty bread. For an authentic touch, add a dollop of sour cream on top. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months, making this dish a versatile and convenient meal option.

Frequently Asked Questions

→ What if I can't find sour cabbage leaves?

You can use fresh cabbage instead, either blanching it in boiling water for 5-8 minutes or freezing it for a couple days and thawing to soften the leaves. European markets often carry sour cabbage leaves.

→ Why should I be careful with salt?

Sour cabbage leaves are already quite salty, so you need less salt in the filling than you might expect. Taste the filling before adding salt to avoid over-seasoning.

→ Can I use different types of rice?

Long-grain rice like basmati or jasmine works best as it maintains its shape during the long cooking process and doesn't become mushy.

→ What can I serve with cabbage rolls?

Traditional accompaniments include polenta or mashed potatoes, with a dollop of sour cream on top. The tomato sauce they cook in makes a delicious gravy.

→ Can I make these without a crockpot?

While the crockpot method is convenient, cabbage rolls can also be cooked in a large pot on the stovetop over low heat or in the oven in a covered dish.

Conclusion

These Romanian-style cabbage rolls showcase a traditional method of preparing stuffed cabbage leaves.

Slow-cooked in a crockpot, these rolls feature tender sour cabbage leaves filled with a savory mixture of ground pork, rice, and aromatic herbs. The long, gentle cooking process allows the flavors to meld together, creating a comforting and hearty dish that represents the rich culinary heritage of Romanian cuisine.

Crockpot Cabbage Rolls

Traditional Romanian sarmale made with sour cabbage leaves stuffed with ground pork and rice, slowly cooked in tomato juice.

Prep Time
30 Minutes
Cook Time
480 Minutes
Total Time
510 Minutes
By: Fatiha

Category: Main Dishes

Difficulty: Difficult

Cuisine: Romanian

Yield: 30 Servings (30 cabbage rolls)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

01 2 pounds sour cabbage leaves.
02 2 pounds ground pork.
03 1/2 cup long grain rice, uncooked.
04 1 large onion, chopped or grated.
05 1/4 cup fresh dill, chopped.
06 2 tablespoons fresh parsley, chopped.
07 Salt and pepper to taste.
08 8 ounces bacon or other smoked meats.
09 4 cups tomato juice.

Instructions

Step 01

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.

Step 02

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.

Step 03

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.

Step 04

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.

Step 05

Pour all the tomato juice over the cabbage rolls. Cover the crockpot.

Step 06

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.

Notes

  1. Can use fresh cabbage instead of sour - needs blanching or freezing first.
  2. Be careful with salt as sour cabbage is already salty.
  3. Can substitute tomato juice with diluted tomato sauce or crushed tomatoes.

Tools You'll Need

  • 6-quart slow cooker.
  • Large mixing bowl.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 136
  • Total Fat: 9 g
  • Total Carbohydrate: 6 g
  • Protein: 7 g