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Yummy Meatball Cabbage Rolls (Crock Pot)

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“These cabbage rolls are unique because they have scrumptious meatballs inside. Give them a try!”
7hrs 15mins
14-16 rolls

Ingredients Nutrition


  1. Cook cabbage in boiling water only until the outer leaves fall off the head, about 3 minutes.
  2. Remove cabbage from water and removed as many leaves as will come off easily.
  3. Reserve 14-16 large leaves for rolls. Return cabbage to water if more leaves are needed.
  4. Remove the thick vein from each leaf.
  5. In a bowl, combine 8 oz. of tomato sauce, onion, rice, chili powder, salt and garlic powder.
  6. Crumble beef over mixture; mix well.
  7. Shape into 2 inch balls.
  8. Place one meatball on each cabbage leaf; fold in sides.
  9. Starting at an unfolded edge, roll up leaf to completely enclose meatball.
  10. Secure with toothpicks. Place in a 5 quart slow cooker.
  11. Pour remaining tomato sauce over rolls; cover and cook on low for 7-8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks.

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