Slow Cooker Cabbage Rolls with Pork and Smoked Meats Recipe
Slow Cooker Cabbage Rolls with Pork is a comforting and traditional dish featuring tender sour cabbage leaves stuffed with a savory mixture of ground pork, rice, and fresh herbs. Cooked low and slow with smoky bacon and tomato juice, these cabbage rolls develop deep flavors and a tender texture, perfect for a hearty family meal served with sides like polenta or mashed potatoes.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Eastern European
Ingredients
Scale
For the Cabbage Rolls
- 2 pounds sour cabbage leaves
- 2 pounds ground pork
- ½ cup long grain rice (uncooked, such as basmati or jasmine)
- 1 large onion, chopped or grated
- ¼ cup fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
For Cooking
- 8 ounces bacon or other smoked meats (such as smoked sausage or hock)
- 4 cups tomato juice
Instructions
- Prepare the cabbage leaves: Place the sour cabbage leaves in a large bowl and soak them in cold water for a few minutes to reduce excess saltiness. Drain the water and cut any overly large leaves in half to create smaller rolls.
- Mix the filling: In a large bowl, combine the ground pork, uncooked rice, chopped onion, fresh dill, fresh parsley, salt, and pepper. Mix thoroughly by hand to ensure all ingredients are evenly incorporated. Use salt sparingly as the sour cabbage adds natural saltiness.
- Assemble the rolls: Spoon approximately two tablespoons of the meat mixture onto each cabbage leaf. Roll the leaf tightly, tucking in the ends to fully enclose the filling. Repeat until all filling and leaves are used.
- Layer in the slow cooker: Chop any remaining cabbage and spread it evenly on the bottom of the crockpot. Arrange the prepared cabbage rolls on top. Place the smoked meat over the rolls if using, to infuse smoky flavor during cooking.
- Add tomato juice and cover: Pour the tomato juice evenly over the cabbage rolls and cover the crockpot with its lid.
- Cook slowly: Set the slow cooker to the low setting and cook for 8 hours, or on high for 4 hours, until the cabbage rolls are tender and the pork is fully cooked.
- Serve: Serve the hot cabbage rolls with sides like polenta or mashed potatoes and a dollop of sour cream for a traditional finish.
Notes
- Be cautious with added salt since sour cabbage is naturally salty.
- Using smoked meat such as bacon, sausage, or smoked hock adds a rich, smoky flavor.
- For a thicker sauce, reduce the tomato juice slightly before pouring it over the rolls.
- Leftover cabbage rolls can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Ensure rice is uncooked before mixing so it cooks properly in the slow cooker.
Keywords: cabbage rolls, slow cooker, ground pork, sour cabbage, smoked meat, traditional recipe, Eastern European, comfort food