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Slow Cooker Stuffed Cabbage Rolls Recipe

When I first met Dave, I was introduced to all kind of Slovakian food I’d never heard of. When his mother first served me halupki, (stuffed cabbage rolls) I was wary. But I’m so glad I gave it a try, it’s now one of my favorite meals!

I recently decided to pull out my crockpot and attempt to make these myself. I’d never made this dish before because I always assumed it was a lot of work. Luckily, it wasn’t very time consuming at all, especially thanks to the crockpot which did all the cooking for me.

The stuffed cabbage rolls came out delicious and we all enjoyed it so much we didn’t leave any leftovers!

Slow Cooker Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

Ingredients

  • 1 head of cabbage
  • 1 lb ground turkey
  • 1 1/2 cups cooked white rice
  • 1 egg beaten
  • 1/4 cup milk
  • 2 cups onion chopped
  • 3 8 oz can tomato sauce
  • 2 cans tomato sauce
  • 3 tbsp brown sugar
  • 2 tbsp lemon juice
  • 2 tsp Worcestershire sauce
  • 4 tsp butter
  • 2 tsp chopped garlic
  • 1 1/4 tsp salt
  • 1 1/4 tsp pepper
  • 1 tsp minced garlic
Directions
  1. Remove any damaged outer leaves of cabbage. Core cabbage, separate the leaves.
  2. Bring a large pot of salted water to boil. Place cabbage leaves in pot and boil 3-5 minutes until tender. Drain and rinse the leaves under cool water and set aside.
  3. In a medium skillet over medium-high heat, melt 2 tsp of butter. Add 1 cup chopped onions, stir and cook until the onions start to caramelize – about 5 minutes. Add 2 tsp chopped garlic and cook, stirring, for 1 minute. Remove from heat and let cool slightly.
  4. In a large bowl combine ground turkey, rice, egg, milk, cooked onions & garlic, and salt & pepper.
  5. Place 1/4 cup of stuffing (meat mixture) into the center of each cabbage leaf. Fold in sides and roll ends over meat.
  6. Place smaller unused leaves on bottom of slow cooker. Place rolls into slow cooker.
  7. In a small saucepan over medium-high heat melt tsp butter. Add 1 cup chopped onions and cook, stirring, for 3 minutes. Add 1 tsp minced garlic and cook, stirring, for 1 minute. Remove from heat and set aside.
  8. In a small bowl, mix together tomato sauce, diced tomatoes, brown sugar, lemon juice, Worcestshire sauce, and onion & garlic mixture from small saucepan.
  9. Pour sauce over the cabbage rolls in the slow cooker.
  10. Cover and cook on low 6-8 hours.


Comments

  2. Hi Tesa,
    I’ve been making halupkis for years…both in crockpot and on stove top. I’m having the big family over for dinner on Easter and want to make these up the day before, and heat them up the next day. what method do you suggest for reheating the halupki? Or do you suggest just making them up, refrigerating them, and cooking the next day? I value your counsel.
    Maureen

  4. Hi Tesa, I too am “Solvaian and Polish”. I’ve always done these in the big oven roaster, but I just aquired a larger simple 71/5 Quart crock pot. I just made the “most tender pork roast” in it, so I thought, “I’m going to try both “stuffed peppers” one day, and “Hulupka”(or Golumka, in Polish)~laughing~
    This is perfect that I came across your receipe. When I make ours in the oven, I use tomato sauce “mixed with condensed Tomato soup”(must be Campells) to that I add salt/pepper/onion powder/and chopped chunks of sweet onion. Pour under and over rolls. Yes, as you do, I put loose cabbage leaves on bottom, sometimes even “on top” before adding tomatoe soup mixture. With the “cambells tomatoe soup, theres no need to add sugar” or wochesher sauce because it is “sweet in itself”. Sometimes, for a “change up”, I’ll even sprinkle “rinsed saukerkruat” over the top too. Gives it “sorta a kick”. Another fun receipe for you to try, in slow crock pot
    Don’t use “cabbage rolls”, but buy some “country Ribs” and do “exactly the same thing. Take fresh head of cabbage (along with big sweet onion, garlic), cut up, put on bottom of roaster pan(or crock pot) meat on top(but brown it first in oven (for either way) Once Meat is cooked 75% of the way and “browned”, cover with sauce mixture, MORE chunks of fresh cabbage and onion. Cook till done. I usually serve with “buttery mashed potatoes on the side. I pour tomato sauce over them. its the “European way!~laughing` Sorry, I never have followed receipes, just a “natural cook”.But, you get the picture! DELICIOUS!

    • Thanks for sharing all of your recipe hints and tips. This sounds delicious and now I’m really hungry! I can’t wait to try some some of your suggestions I’m sure they will be just as wonderful as you say.

  6. I am a bit confused about the recipe. How many cans of tomato sauce? And how many ounces in each can? And I don’t see diced tomatoes in the ingredients, but they are mentioned later in the recipe…help!

  7. I am a bit confused about the recipe. How many cans of tomato sauce? And how many ounces in each can? And I don’t see diced tomatoes in the ingredients, but they are mentioned later in the recipe…help!

  9. These sound delicious and I am going to have to try them. I am trying to stay away from the carb overload though so I wonder if you could use Cauliflower shredded instead of rice and have it turn out OK. Well I will have to experiment.

  12. I love stuffed cabbage. My mother always made them around St. Pat’s day because that’s when the stores would sell big cabbages with a lot of big leaves. I think I need to put this on my to-do list.