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unstuffed cabbage rolls sitting on a red and white checkered table cloth with a scoop of Jasmin rice on top

Unstuffed Cabbage Rolls (Crock Pot)

An easier version of stuffed cabbage rolls
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Serving Size 15 servings

Ingredients

  • 1 1/2 pounds ground pork
  • 1 medium onion diced
  • 6 cups green cabbage sliced into bite sized pieces
  • 796 ml can of diced tomatoes low sodium
  • 650 ml jar of pasta sauce
  • 2 teaspoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1/2 cup water
  • 1 teaspoon italian seasoning
  • 1 teaspoon dried parsley
  • 3/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

  • Cook meat and onions in a large frying pan on medium heat until no longer pink and onions are translucent, drain off grease if needed.
  • Add to crock pot.
  • Chop the cabbage into bite sized pieces then add to crock pot.
  • In a large bowl add in the tomatoes, tomato sauce, worcestershire sauce, brown sugar, water, Italian seasoning, parsley, garlic powder, salt and pepper. Mix well then pour into the crock pot.
  • Mix everything together in the crock pot.
  • Cook on low for 6-8 hours, stir occasionally once its been cooking for 4 hours.
  • Serve over rice.

Notes

Store in the fridge in an airtight container for up to 4 days.
Freeze once completely cooled in a freezer bag or freezer safe container for up to 3 months.
Top with sour cream, shredded cheese and crisp chopped bacon if you'd like.