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Too Easy Crockpot Cabbage Rolls

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“I harvested a beautiful head of cabbage from the garden and was in the mood for cabbage rolls. After looking over some recipes, I decided to use what I had on hand. The results were amazing!”
READY IN:
4hrs 15mins
SERVES:
6
YIELD:
12 Cabbage Rolls
UNITS:
US

Ingredients Nutrition

  • 1 head savoy cabbage
  • 12 lb ground chicken (I used chicken sausages)
  • 1 12 cups uncooked rice (I used brown minute rice)
  • 1 medium zucchini
  • 14 cup diced onion
  • 1 (24 ounce) jar marinara sauce (I used Newman's Own)
  • 2 -3 large garlic cloves (minced)

Directions

  1. Core cabbage and place, core down, into a microwave safe dish. Microwave for 10 minutes and allow to cool.
  2. Using a food processor or Kitchenaid with a shredding attachment, shred zucchini, onion I used about 1/4 of a large one), and garlic.
  3. Mix in half a jar of the marinara and the ground chicken. You may wish to add more spices with the chicken. I used some spinach and feta chicken sausages, ground them up with the Kitchenaid.
  4. Mix in the rice.
  5. Separate the leaves and put put sausage, zucchini, rice mixture into the middle and fold up.
  6. Lay on bottom of crock pot, seam side down.
  7. Pour rest of the pasta sauce over the top (I like to add a little water to get all of the sauce out).
  8. Cook on high for 3-4 hours or on low for 8-9 hours.

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