Yummy Meatball Cabbage Rolls Crock Pot Recipes

CABBAGE ROLL CASSEROLE (CROCK POT VERSION)

Steps:

• Brown beef or pork, onion, garlic and seasonings over medium heat until no pink remains. Drain.
• Add 1 cup tomato sauce, 1 cup water and ½ can of tomato soup and diced tomatoes to the beef.
• Stir in rice, and mix well until heated through. Remove from heat.
• Chop cabbage into 4 wedges and remove core. Chop into chunks (mine were about ¾"x1 ½").
• Layer ½ of the meat mixture and ½ of the cabbage in the slow cooker. Repeat layers. Place half the meat and then half the cabbage in cooker.
• Combine the remaining tomato soup, remaining tomato sauce and ⅓ cup water. Pour over top of cabbage.
• Cook on low 4-6 hours or just until rice is cooked. Once done, turn slow cooker off, sprinkle cheese on top and let sit 10 minutes to set and melt cheese.

SLOW COOKER CABBAGE ROLL MEATBALLS

Steps:

• Heat the oil in a large skillet.
• Add the shredded cabbage and onion with 1 teaspoon of the salt to the skillet and cook down for 15-20 minutes until it's completely wilted. Remove from the heat and let cool.
• Add the meat, egg, breadcrumbs, the remaining salt, Italian seasoning, Worchestershire sauce and the cabbage to a large mixing bowl.
• Stir or use your hands to mix well, then form into golf ball sized meatballs (about 2 " in diameter).
• In the same skillet you cooked the cabbage in, heat another tablespoon of oil over medium-high heat then add in the meatballs to brown. Cook for 4-5 minutes while turning the meatballs carefully so they brown on all sides.
• While the meatballs are browning, stir together the ingredients for the sauce in a bowl.
• Once the meatballs are browned, place them into your slow cooker and cover them with the marinara sauce.
• Set your slow cooker to low and cook for 6-8 hours. They'll be ready after 6, but if you're not home you can leave them cook for up to 8 hours.

SLOW-COOKED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside., In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well. , Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired., Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired.

MEATBALL CABBAGE ROLLS

Steps:

• In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. , In a large bowl, combine tomato sauce, onion, rice, chili powder, garlic powder and salt. Crumble beef over mixture; mix well. Shape into 12 balls. Place 1 meatball on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose meatball. Secure with toothpicks. , Place in a 5-qt. slow cooker. Pour remaining tomato sauce over cabbage rolls. Cover and cook on low for 8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks.