Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker.
These classic cabbage rolls are the same Grandma used to make and only take 20 minutes to prep.
We all really enjoyed these! My kother-in-law gave me a great tip to make this recipe easier: Put you cabbage head in the freezer, and freeze completely. When you take it out and it thaws, the leaves will be wilted and very easy to work with, eliminating the process of boiling the cabbage—one less step!
These were great…just like I remember my Mom making. I did double the sauce and baked them in a 9×13 casserole dish for 1 hour at 350 deg instead of using the crockpot.
Now, we’ve played around with the classic cabbage roll – also sometimes called “golumpkis” or, in Polish, gołąbki – before, with our Cabbage Roll Soup and Lazy Crock-Pot Golumpkis. We thought it was time, though, that we finally whipped some up the classic way, with some perfect meatballs wrapped in cabbage leaves and baked in a casserole dish. Take a look at how we perfected them, then read on for the full recipe so you can warm up with them, too.
2 to 3 pounds green cabbage
SWEET AND SOUR TOMATO SAUCE
28 ounces crushed tomatoes
To Find Out All The Delicious Ingredients And The Step By Step Directions “VIDEO” To Follow, Please OPEN The Next Page.