I donÂt use my crockpot that often but this is one thing that I like made better in the crockpot than the oven. The cabbage seems to stay firmer.

CROCKPOT STUFFED CABBAGE ROLLS

12 large cabbage leaves
1 beaten egg
1/ 4 cup milk
1/ 4 cup finely chopped onion
3/4 tsp. salt
1/ 4 tsp. pepper
1 lb. lean ground beef
1 cup cooked rice
1 (8 oz,) can tomato sauce
1 Tbs. brown sugar
1 Tbs. lemon juice
1 tsp. Worcestershire sauce

Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain and set aside until cooled off. Chop about 1 cup of the extra cabbage into big pieces and put in the bottom of the crockpot. Combine egg, milk, onion, salt, pepper, beef and rice. Place about 1/ 4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Place in crockpot. Combine remaining ingredients and pour over cabbage rolls. Cover and cook on low 7 to 9 hours. If you want more sauce, add another can of tomato sauce during the last hour of cooking. Makes 6 servings.

Note: This is the basic recipe but there are many variations. Substitute 1/ 2 bulk sausage or ground pork for part of the ground beef. Add herbs to the meat mixture, etc.

I've made these several times and they are wonderful.

DianeÂs GOLABKI (craftyrn)
a 3 # head of cabbage
½ # ground beef
¼ # ground pork
¼ # ground veal
1 ½ C cooked long grain rice
1 small onion, chopped
1 egg, beaten
salt & pepper
1 clove garlic, minced
2 tsp ground horseradish
1 C condensed tomato soup
2 T brown sugar
1 T vinegar
1 C beef broth
Remove the core from the cabbage, place cored end down in large pot with an inch or two of water & steam for 15-20 min. (Mom used to freeze the whole head the night before she made these--then cabbage leaves are just as pliable as steamed). Remove the head of cabbage and CAREFULLY peel down leaves by placing the cored end up and doing one leaf at a time.
Mix ground meats, egg, onion, rice, salt, pepper, garlic and horseradish. Scoop out about 1/2 C of mixture and GENTLY pat into an oval. Place the oval on thickest part of cabbage leaf and roll once. Then tuck edges over the rolled part & continue to roll.
Place all rolls into heavy pan that is lined with a few cabbage leaves, layering rolls as needed.
Mix undiluted soup, beef broth, brown sugar & vinegar and pour over rolls. Cover and bake in 350° oven for 2 -2 1/2 hrs.
(I've often used left over spaghetti sauce diluted with a little beef broth. Also can be made in casserole form. Just layer steamed cabbage leaves with a layer of meat and rice mixture, another layer of cabbage leaves. Pour sauce over all and bake.)

I have made Diane's too and they are wonderful. Also noting Ruthanna's , great winter time dish in the crockpot.

Here is one that is different from most but I love them. It's a recipe from a German friend of mine....got it from her at least 25 years ago....and it's still a go to recipe for me.

Linda Stubitz's Cabbage Rolls

1 Lb ground beef and pork mixture
2 Slice white bread into Broken small pieces
2 strips bacon cut in small pieces
1 onion Chopped
chopped parsley
thyme, salt& pepper To Taste
1 Tbl A1 sauce or HP Sauce (optional)
beef broth
2 Tbl demiglace if you have it (if not use consommé instead of broth)
1/4 Cup water
Head of cabbage

Fry bacon pieces until they have rendered their fat but are not crisp. Add chopped onion and saute until limp. Combine bread pieces with~ground meat and add onion bacon mixture. Add herbs and spices and steak sauce if using. Combine well. Prepare sauce by combining beef broth, demi glace and water in a small sauce pan. Heat to blend. Prepare cabbage and stuff as the others have described. Place the rolls in a roasting pan and cover with the beef broth and demi glace mix.Bake covered, at 350 for 1 to 1 1/2 hours.

ruthanna & stacy3, Both of those recipes look wonderful! I don't know which one to try first.

Thank you,
lynn

Thank you chase,

All of these recipes look so good! It's been years since my mom made cabbage rolls. I wouldn't try them when I was young. I didnt like a lot of vegies then. Years go by and tastebuds change and now I like almost all vegies.

I love trying new recipes and Im lucky to have a boyfriend who likes everything I cook.

lynn

Here's my recipe From a college friend's Hungarian mother.

Cabbage Rolls from
Sara Rosen

Separate cabbage leaves by putting head of cabbage in a large pot of boining water and lettint ti sit for 20 minutes or so.
Separate out individual leaves and fill with the following:
Mix together....
2 pounds lean ground beef
1 egg
1/2 cup beef broth....or water
1/4 cup uncooked long grain rice.
2 cloves fresh garlic, crushed
Pepper to taste
Mix together and place about 1 1/2 Tablespoons full in each cabbage leaf, roll up and fasten with a tooth pick.
Meanwhile....shred the rest of the cabbage, an onion, a couple stalk of celery finely sliced and a carrot chopped fine, and a 1 pound 12 0oz can of whole tomatoes broken up.
Place cabbage rolls in a Dutch oven alternatly with a mixture of the veggies in layers.
Add water to almost cover the cabbage rolls and between 1/2 and 3/4 cups brown sugar, juice of a lemon and a crushed clove of garlic.
Cover the rolls and sauce with a couple of whole cabbage leaves and top with a drizzle of catsup over all.
And bake in a 250 degree oven for 4 hours......check often to see that it doesn't cook dry.

This one is my favorite, but I love cabbage rolls and would be open to also trying all of the recipes posted above!

Sweet and Sour Stuffed Cabbage
From Jane BrodyÂs "Good Food Book"

1 large head cabbage (2 or 3 pounds)
2 tablespoons butter
2 large onion, sliced
1 16-ounce can tomatoes with their juice, coarsely chopped
salt, if desired, to taste
½ teaspoon freshly ground black pepper, divided
beef bones, about 1 pound (optional)
1 pound very lean ground beef
¼ cup grated onion
3 tablespoons uncooked rice (white or brown)
3 tablespoons water
1 egg
2 cups (approximately) boiling broth
1/3 cup raisins
¼ cup fresh lemon juice
¼ to ½ cup honey, to taste

1. Boil cabbage in large pot of water, 5 to 10 min. When cool enough to handle, gently remove leaves. Reboil inner leaves, if necessary, to soften. Use just the tender, whitish leaves for rolling. Shred the tough outer leaves and small inner leaves for the sauce.

2. Melt butter in deep, heavy saucepan, Dutch oven or roasting pan. Add onions and brown lightly. Add tomatoes with juice, about ½ teaspoon salt, ¼ teaspoon of pepper, beef bones and shredded cabbage. Bring the mixture to a boil, reduce heat to low and cook uncovered about 30 min.

3. For cabbage, combine beef, grated onion, rice, water, egg, another ½ teaspoon salt and remaining ¼ teaspoon pepper. Place 1-1/2 to 3 tablespoons of meat mixture toward the stem of each leaf. Fold in the shorter sides, then roll from the stem to form a fairly tight, compact roll or "ball".

4. Add broth to sauce, mixing well. Add cabbage rolls to pan and cook slowly over low heat for 1-1/2 hours.

5. Add raisins, lemon juice and honey (start with ¼ cup and taste before adding more), distributing these ingredients as evenly as possible. Cook cabbage, uncovered, 30 min. longer.

Makes 12 to 18 medium-sized rolls