Slow Cooker Cabbage Rolls

Slow Cooker Cabbage Rolls

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About this Recipe

These take a little work but are really worth the effort. Great to turn on the slow cooker and have dinner waiting for you!


1 Head cabbage
1 (500 g) pkg Schneiders® Country Naturals® Mild Italian Sausage, casings removed
1 (454 g) Package Maple Leaf Prime Naturally® Extra Lean Ground Turkey
3 Cloves garlic, minced
1 cup (250 mL) Cooked white rice
Salt and pepper
1 tbsp (15 mL) Paprika
2 Onions, diced
1 tbsp (15 mL) Peppercorns
1 tsp (5 mL) Chopped fresh thyme (or ½ tsp (2mL) dried thyme leaves)
2 tsp (10 mL) Chopped fresh dill (or 1 tsp (5 mL) dried dill)
1 (680 mL) Jar tomato sauce
1/4 (60 mL) Grated Parmesan cheese Sour cream or plain yogurt for garnish


BRING a large pot of salted water to a boil. Don’t overfill the pot because you will need room to submerge the cabbage. Remove the core from the bottom of the cabbage using a sharp knife. Plunge the cabbage into the water and return to a boil. Loosen the outer leaves of the cabbage. Once the leaves are pliable, remove the cabbage from the water. Set aside 12 large leaves for cabbage rolls and roughly chop the remainder and set aside.

MIX together, sausage, minced turkey, garlic, rice and paprika until just combined. Season with salt and pepper

PLACE about 1/3 cup (80 mL) of the meat mixture in the middle of each cabbage leaf. Roll cabbage tightly around the filling, tucking in the sides as you roll. If the center rib is too tough to roll, simply remove part of the rib using a paring knife.

PLACE half of the onion and half of the chopped cabbage in the bottom of a slow cooker. Sprinkle with half of the peppercorns, half of the thyme and half of the dill. Add rolls to the slow cooker and top with the remaining onions, cabbage and spices. Pour tomato sauce over top and cook, covered for 6-7 hours on low heat or 4-5 hours on high. The internal temperature of the meat mixture should be 165°F (74°C).

SERVE, sprinkled with Parmesan cheese and top with sour cream or yogurt.


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