Mock Crock Pot Cabbage Rolls

"This is a delicious and easy way to serve "Cabbage Rolls" without the hassle."
photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
photo by Chicagoland Chef du Jour
photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
photo by jrusk photo by jrusk
Ready In:
1hr 30mins




  • Brown ground beef until no longer pink, drain.
  • Add diced onions; cook until tender.
  • Place in the crock pot.
  • Add other ingredients, except rice, and combine well.
  • Cook on low for 4-6 hours.
  • Notes:

  • * I prefer to serve over rice.
  • * Crock pot or stove top works; adjust cooking time accordingly.

Questions & Replies

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  1. I've never had a cabbage roll so I can't compare but we really enjoyed this. I used rotel but I've only seen them in 10oz cans so I used one can and diced 3 fresh tomatoes to make up the difference. I had 16oz tomato sauce so dumped it all in. I did add more Italian seasoning but next time I'd add 1 tbls and more chili pepper but that's just pers. pref. Instead of water I used 1 cup ck broth knowing that I would cook this on low for 6 hours and that it would switch to "keep warm" mode for 4 more hours until I got home. This along with the additional tomato sauce kept my dinner very moist. I had some leftovers for lunch and will freeze the other servings. Served over white rice. Thanks for a great crockpot recipe!
  2. This was very good. I cut the recipe in half, which was not hard to do at all for 2 people. It was way easy and there was leftovers. I added the instant brown rice at the last 30 minutes. Also, added garlic powder and used del monte diced tomatoes with chiles.
  3. This was easy to make and I followed the recipe exactly as written. I was the only one that liked this. I topped mine with some provolone cheese and enjoyed it like that. Everyone else didn't care for this.
  4. So many times, I crave cabbage rolls but don't want to spend the time on making them. Well....this is the answer. These taste exactly like cabbage rolls without all the fuss. This recipe is a keeper. Thanks for sharing, Chicagoland Chef duJour. We loved it!!!


Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
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