Swedish Cabbage Rolls, Crock Pot or Stovetop
Swedish cabbage rolls with a classic flavor profile are made using a convenient preparation method for the cabbage leaves.
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Instructions
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If using fresh cabbage, start boiling water, then blanch 12-14 leaves for 2-4 minutes and drain; otherwise, separate leaves from thawed frozen cabbage.
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In a bowl, combine ground beef, cooked rice, beaten egg, milk, chopped onion, salt, and pepper to create the filling.
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Fill each cabbage leaf with 1/4 to 1/3 cup of the meat mixture, then fold the sides and roll into a cylinder.
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Prepare the sauce by mixing tomato sauce, canned tomatoes, brown sugar, lemon juice or vinegar, and Worcestershire sauce.
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To slow cook: Place rolls seam-side down in a slow cooker, cover with sauce, and cook on low for 6-8 hours.
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To cook on stovetop: Place rolls seam-side down in a Dutch oven, cover with sauce, bring to a boil, then reduce heat and simmer for 2 hours.