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–+ servings

Crock Pot Stuffed Cabbage Rolls

Arlene Mobley - Flour On My Face
Stuffed Cabbage Rolls is another one of those recipes my mom cooked when I was a kid. She always made it with a tomato soup gravy and mashed potatoes.
5 from 4 votes
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Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Course Main Dish
Cuisine American
Servings 6 Servings
Calories 376 kcal

Ingredients  

  • 1 medium head of cabbage
  • 1 lb. ground beef
  • 1 large egg
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon minced garlic
  • 1 small onion diced
  • 1 teaspoon garlic powder
  • 1 cup uncooked Minute Rice
  • 23.2 oz. Family size can of Campbells Tomato Soup ((23.2 oz. can or two small cans))
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Instructions 

Prep the cabbage head

  • Trim the core end of the cabbage and place it in a plastic or glass bowl with 1 cup of water.
  • Place in the microwave and cook on high for 15 minutes.
  • Carefully remove the head of cabbage from the bowl and place core end down into a collander to drain.
  • Separate the leaves from the cooled head of cabbage.

Make the cabbage rolls

  • While the cabbage is cooling mix the remaining ingredients in another bowl.
  • Fill each cabbage leaf with about ¼ cup of filling and roll up.
  • Place each cabbage roll seam down in the bottom of a 6-quart crock pot.
  • Repeat with remaining filling.
  • Pour the can of tomato soup over the cabbage rolls.
  • Cook on low for 6-8 hours.
  • Serve with mashed potatoes.

Nutrition

Serving: 1ServingCalories: 376kcalCarbohydrates: 39gProtein: 19gFat: 17gSaturated Fat: 6gTrans Fat: 1gCholesterol: 85mgSodium: 893mgPotassium: 1122mgFiber: 6gSugar: 14gVitamin A: 625IUVitamin C: 71mgCalcium: 102mgIron: 4mg
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