Crockpot Stuffed Cabbage Rolls Recipe
Prep Time
25 mins
Cook Time
4 hrs
Total Time
4 hrs 25 mins
Easy Crockpot Stuffed Cabbage Rolls Recipe is so easy to make! Stuffed cabbage rolls are a delicious family dinner! This slow cooker recipe combines cabbage, kielbasa, bacon and more for a great meal!
Course: Crock Pot Entree, Entree
Cuisine: American
Keyword: Cabbage Rolls
Servings: 6
Calories: 641 kcal
  • 6 oz. Kielbasa diced
  • ½ Cup Bacon diced + about 6 raw bacon
  • 3 ribs Celery diced
  • ½ Onion diced
  • 1 head Cabbage Sour see notes below for using regular cabbage
  • 4 Cups Rice cooked, cooled
  • 1 Tsp. Dill dry. (use more if you desire)
  • 2 tsp Garlic minced
  • Pepper as desired same with salt only if you use regular cabbage. If you use sour cabbage, do not salt.
  • 1– 2 Cups Chicken Stock
  1. In a frying pan, sauté garlic, Kielbasa, ½ C bacon, celery, and onion until soft.
  2. Add rice and dill, salt and pepper.
  3. Mix well. Set aside to cool.
  4. Open the package of sour cabbage, drain excess liquid.
  5. Peel off the leaves carefully and give them a rinse.
  6. In the center of the larger leaves, there is a large “rib”. It’s tough and needs to be removed. Using a knife, cut along the sides of the rib to remove it, and then continue to slice the leaf in half.
  7. For the smaller leaves, if the rib is still tender, break it by pushing on it to have the leaf lie flat.
  8. Grease the slow cooker bowl and lay 3 – 4 strips of bacon on the bottom. Set aside.
  9. When the filling is cooled, spoon approximately 2 – 3 tbsp. of the filling and lay it on the center of the leaf, with the leaf laying lengthwise. Fold from the bottom to cover the filling, and then fold in the sides, much like an envelope. Continue to roll upwards, keeping the leaf tight around the filling.
  10. Lay these rolls seam side down in the slow cooker bowl.

  11. Continue rolling and placing the cabbage in the bowl on one level, and then start to stack them, still placing them seam side down, until you run out of filling and or leaves.

  12. Cover the cabbage rolls with the remaining bacon and slowly pour in 1 – 2 cups of chicken stock.

  13. Cover with the lid and cool on low for approximately 4 -5 hours.

  14. After two hours, remove the lid and check liquid levels. Add adding more stock if it’s running low.

  15. Garnish with bacon and onions if desired.
Recipe Notes

If you using a regular head of cabbage, freeze the whole head of cabbage for a few days and then let thaw overnight in a bowl. This will soften the cabbage leaves and make them more pliable. Alternatively, you can boil the whole head of cabbage in salted boiling water, removing the outer leaves as they become soft and pliable. IN BOTH CASES, you need to remove the core in order to remove the leaves easily. Take a paring knife and cut out the core of the cabbage, releasing it from the leaves. Freezing is much a much easier method, it just takes time for it to freeze and thaw.

Nutrition Facts
Crockpot Stuffed Cabbage Rolls Recipe
Amount Per Serving
Calories 641 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 24mg8%
Sodium 485mg21%
Potassium 663mg19%
Carbohydrates 113g38%
Fiber 5g21%
Sugar 7g8%
Protein 18g36%
Vitamin A 300IU6%
Vitamin C 58.2mg71%
Calcium 116mg12%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.