Stuffed Slow Cooker Cabbage Rolls Make Ahead Meal | Mainly Homemade

Cut approx 1/4 inch off the bottom of the cabbage head and place the whole head in boiling water. Then boil about 2 minutes. Peel off the leaves as they soften. This goes pretty quick.

Place remaining head back in the boiling water and repeat until you have at least 8 large cabbage leaves.

(You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)

In a large bowl, combine the ground beef, ground pork, uncooked rice, 1/4 cup tomato sauce, garlic powder, pepper, salt, onion.

Stir in egg and combine well.

Whisk together tomato sauce, paprika and Worcestershire sauce in another bowl.

Place 1/4 cup meat mixture in center of leaf and roll up like a burrito.

Pour enough sauce to cover the bottom of your slow cooker.

Place cabbage rolls seam side down in slow cooker, in two layers so they are touching but not over crowded either.

Mix all sauce ingredients together and pour over rolls.

Cook on high for four hours or low for 8 hours.