Crock-Pot Stuffed Cabbages
Comforting crock-pot stuffed cabbages featuring seasoned ground beef and rice, slow-cooked to tender perfection with savory tomato juice. Ideal for family dinners and gatherings.
Ingredients
Instructions
- Mix ground chuck with rice, chopped onions, chopped green peppers, salt, and garlic powder.
- Precook the cabbage and cut around the core until the leaves fall off.
- Form the meat mixture into balls the size of cabbage leaves, fold in and roll.
- Place the meat balls and cabbage leaves in a 6 1/2-quart crock-pot on high and cover with some tomato juice.
- Cook until the juice reduces, then drain grease and add the remaining tomato juice.
- Continue cooking for 5 to 6 hours until done.
Tips & Substitutions
For a lighter version, substitute ground turkey for ground chuck. You can also use brown rice for added nutrition, though it may require longer cooking time. If you're short on time, pre-cooked rice can be used. Consider adding spices like paprika or cumin for extra flavor. Precook the cabbage leaves well to ensure they are pliable for rolling.
Serving Suggestions
Serve the stuffed cabbages with a side of crusty bread or a light salad for a complete meal. They pair beautifully with Cranberry, Cherry And Walnut Chutney for a sweet and tangy contrast. For a heartier option, consider adding mashed potatoes or a grain like quinoa as a side dish to soak up the delicious sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in a microwave-safe dish and cover, heating in short intervals until warmed through. Alternatively, reheat in a pot on low heat, adding a splash of water or tomato juice to keep the cabbage moist.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Stuffed Cabbages contains roughly 733 calories, with 26g protein, 138g carbohydrates, and 9g fat. It is an excellent source of vitamin C (93% of the Daily Value), protein (51% of the Daily Value), and iron (35% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1922mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the stuffed cabbages?
Yes, you can freeze the stuffed cabbages before or after cooking. If freezing before, wrap them tightly in plastic wrap and place in a freezer-safe container. They can be stored for up to 3 months. To reheat, thaw in the refrigerator overnight and cook in the crock-pot or oven until heated through.
What type of cabbage is best for this recipe?
Savoy cabbage is an excellent choice due to its tender leaves and mild flavor, making it easier to roll. However, green cabbage works well too. Just ensure the leaves are cooked until soft enough to fold without tearing.
Can I make this recipe vegetarian or vegan?
Absolutely! For a vegan version, substitute the ground chuck with a mixture of lentils, mushrooms, and chopped walnuts, and use vegetable broth instead of tomato juice. You can also add black beans or quinoa to enhance the texture and protein content.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).