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Slow Cooked Cabbage Rolls

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Sour cabbage leaves stuffed with pork, rice, and fresh herbs, cooked low and slow in tomato sauce for a flavorful Romanian dish made easier in a slow cooker.
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Updated on Sun, 13 Apr 2025 11:01:06 GMT
Close-up of cabbage rolls smothered in sauce and garnished with parsley, served in a dark pot. Pin it
Close-up of cabbage rolls smothered in sauce and garnished with parsley, served in a dark pot. | cuisinegenial.com

Slow Cooker Stuffed Cabbage Leaves bring together a mix of rich, comfy tastes from Romanian tradition. These bundles wrap spiced ground pork, rice, and fresh herbs in tangy pickled cabbage, then simmer slowly in a deep, tomato-based sauce. Just a little prep work and your slow cooker does the rest, giving you a filling meal that's great for special occasions or just a warm family supper.

What Makes These Romanian Stuffed Leaves Special

The Romanian version of stuffed cabbage really stands out because they use pickled cabbage leaves that add a nice tang to every bite. They also layer smoky meats like bacon or sausage on top, which makes the cooking sauce even tastier. This mix of flavors and old-school cooking methods turns these rolls into something that feels both fancy and homey at the same time.

Must-Have Components

  • Pickled Cabbage: 1 big head with leaves pulled apart.
  • Pork Mince: 2 pounds, a bit fatty works best.
  • Rice: 1 cup, raw and washed.
  • Onions: 2 big ones, chopped small.
  • Garlic: 4 cloves, finely chopped.
  • Bacon: 1/2 pound, cut into small pieces.
  • Dill and Thyme: 2 tablespoons each, fresh and diced.
  • Pepper: 1 teaspoon.
  • Tomato Juice: 4 cups.
  • Bay Leaves: 2-3 for adding flavor.

Getting Your Cabbage Ready

Wash Away Salt
Put the pickled cabbage leaves in a big bowl with cold water for 15-20 minutes to get rid of extra salt. Switch the water halfway if they're super salty.
Look Over and Cut
Take leaves out and dry them off. Cut away thick middle veins if needed. For really big leaves over 7 inches, cut them in half along the middle to make two wrapping pieces.
Group By Size
Put leaves in piles by size, keeping the biggest ones for wrapping and chopping smaller bits for the pot bottom. Good wrapping leaves should be about 5-6 inches wide.
Last Steps
Stack your ready leaves on a clean towel. If they seem too stiff, dip them in hot water for 1-2 minutes to make them bendy. Keep any torn pieces to line your slow cooker.

Forming Your Cabbage Bundles

Take a cabbage leaf and lay it flat, drop 2 tablespoons of meat mix in the middle, then fold the edges over your filling. Roll it up from one end tightly, making sure to tuck the sides in as you go. Keep doing this with all your leaves and meat until you've got a bunch of neat little packages ready for your slow cooker.

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. | cuisinegenial.com

Setting Up and Cooking Time

Start by putting chopped leftover cabbage at the bottom of your slow cooker, then pack your rolled bundles in snugly. Throw in pieces of smoky bacon to boost the flavor, and pour tomato juice over everything until the rolls are covered completely. Let it cook on low for 8 hours or high for 4 hours, so all those yummy tastes can mix together and make your cabbage rolls super tender.

Enjoying and Keeping Leftovers

When they're done, gently lift out your cabbage rolls and enjoy them hot with some polenta or crusty bread on the side. For the real Romanian touch, add a spoonful of sour cream on top. You can keep any extras in your fridge for up to 3 days, or stick them in the freezer for up to 3 months, so you've always got a tasty meal ready to go.

Frequently Asked Questions

→ What if I can’t get sour cabbage?

Fresh cabbage works too. Either blanch it in boiling water for 5-8 minutes to soften or freeze it for a few days and then thaw. You can also find sour cabbage in European markets.

→ Why do I need to cut back on salt?

Sour cabbage already has a salty punch. Taste the filling before adding extra salt to make sure the flavor isn’t too strong.

→ Can I swap the type of rice used?

Long-grain varieties like basmati or jasmine are great because they hold their shape during the extended cooking time without turning mushy.

→ What goes with stuffed cabbage rolls?

Serve them with creamy mashed potatoes or polenta. A dollop of sour cream on top pairs beautifully with the rich tomato sauce.

→ Do I have to use a crockpot?

Nope, you can also simmer the rolls in a covered pot on the stove or bake them in a dish with a lid in the oven. It'll just need close monitoring for liquid levels.

Conclusion

Savor the heartwarming taste of stuffed cabbage leaves made the Romanian way.

Simmered slowly in a crockpot, these rolls are made with tangy cabbage, a fragrant pork and rice filling, and aromatic herbs. This long cooking time enhances flavor, making every bite comforting and deeply savory—a true taste of Romania's culinary traditions.

Slow Cooked Rolls

Sour cabbage stuffed with a mix of pork and rice, slowly simmered in a rich tomato base. A classic Romanian favorite.

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

Category: Breads

Difficulty: Difficult

Cuisine: Romanian

Yield: 30 Servings (30 stuffed rolls)

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

Ingredients

01 2 pounds of cabbage leaves, fermented or pickled.
02 2 pounds of minced pork.
03 Half a cup of uncooked rice (long grain).
04 1 big onion, grated or finely chopped.
05 4 tablespoons of chopped fresh parsley.
06 Quarter cup of freshly cut dill.
07 Salt and pepper as needed.
08 Half a pound of smoked meat like bacon or sausage.
09 4 cups of tomato juice.

Instructions

Step 01

Place the cabbage leaves into a bowl of cold water and let them sit for a while. This tones down the salty taste. Drain and trim large leaves if you want smaller rolls.

Step 02

In a mixing bowl, toss together the pork, rice, onion, dill, parsley, pepper, and a pinch of salt. Mush it all up with your hands until it's well blended, but don’t overdo the salt since the cabbage is salty already.

Step 03

Scoop a couple spoonfuls of the filling onto each leaf, roll them up tightly, and fold in the ends as you go. Repeat this until all your filling and leaves are used.

Step 04

If some cabbage remains, chop it up and spread it across the bottom of your slow cooker. Arrange the rolls over the chopped cabbage, and lay smoked meat on top if you're using it.

Step 05

Drizzle the tomato juice all over the rolls, covering them completely. Pop the lid on the cooker.

Step 06

Let it cook—use the high setting for 4 hours or keep it on low for 8 hours. When served, add a dollop of sour cream along with polenta or mashed potatoes if you'd like.

Notes

  1. Fresh cabbage works too—either blanch it or freeze it first.
  2. Go light on the salt; the cabbage is already salty enough.
  3. Swap tomato juice with diluted canned tomato sauce or crushed tomatoes if you prefer.

Tools You'll Need

  • A big slow cooker, like 6 quarts.
  • Large bowl for mixing.

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