Tuesday, January 25, 2011

Crock Pot Cabbage Rolls

This is an updated version of my original cabbage roll post. The key differences are that these are cooked in a crock pot and that I figured out to roll the cabbage more easily by steaming it first. Sounds simple, but it made things so much better! This recipe is awesome, it makes a lot, and is versatile. Feel free to use any ground meat you have on hand. Enjoy!

Adapted from www.cavemanstrong.com.

Makes about 12 rolls.

1 Tbsp coconut or olive oil
2 lbs ground meat (I used beef.)
1 head green cabbage
1/2 head cauliflower, roughly chopped
3 - 5 cloves garlic
1/2 medium onion, roughly chopped
1 egg
1/2 cup almond flour
1 tsp dried basil
1 tsp cumin
1 tsp dried oregano
1/2 tsp garlic powder

26-oz jar of your favorite all-natural tomato sauce (We use Gabriel’s marinara http://twitter.com/GabrielsBrand)

Layer cabbage rolls in the crock pot before adding sauce.
  1. Pulse cauliflower in food processor until it is a rice-like consistency. Transfer to a large bowl.
  2. Pulse onion and garlic in food processor until finely chopped. Blot or drain slightly, if needed.
  3. Heat oil in a large skillet over medium heat. Add onion, garlic, and herbs and sauté for 2-3 minutes, or until onions start to soften. Remove from heat.
  4. Add meat, almond flour, egg, and garlic powder to the cauliflower. Combine thoroughly with your hands or a large spoon. Add in onion mixture and mix well.
  5. Cut around the core of the cabbage with a sharp knife. Separate and rinse about 12 large outer cabbage leaves. Place them in a large microwave-safe bowl and cover. Microwave on high heat for 2 minutes, working in batches, if needed.
  6. Line large crock pot insert with two large cabbage leaves (use the ripped ones). This will insulate the cabbage rolls when cooking and prevent them from burning.
  7. Place one cabbage leaf on a flat surface.
  8. Scoop 1/2 -3/4 cup of the meat filling onto the stem end of the cabbage leaf. Starting at the stem end, begin to roll while tucking in both sides. 
  9. Repeat with remaining cabbage leaves to form 10-12 large rolls. Place rolls in the crock pot, seam-side down. Layer the rolls, if needed.
  10. Pour tomato sauce evenly over top of cabbage rolls.
  11. Cook on high for 4 hours or low for 6-8 hours.  To serve, place 2-3 cabbage rolls on each plate. Spoon sauce and drippings on top and around the rolls. Enjoy!


  1. Thanks for this great recipe! It was pretty easy to make and delicious!

    1. Thanks, Rena! I like this crock pot version a lot, too. Glad you enjoyed it--thanks for letting me know!

  2. Recipe #2... success! Thanks! :)

    1. Awesome! Two for two...I like it! :)