Cooking cabbage rolls in a slow cooker: recipe with photos step by step

The only cabbage rolls that literally won't stay hard and never burn are the ones that are cooked in the slow cooker. Moreover, they are even healthier than traditional ones. We also gain in time, because we know very well how long ordinary cabbage rolls are stewed: at least 2 hours. Multi-cookers will be ready in an hour maximum. Our recipes will help you master this method with photos step by step.

Stuffed cabbage rolls in a slow cooker in sour cream sauce

Ingredients:

minced meat – 300 g;
fresh cabbage - 1 small fork;
carrots – 1 pc.;
onion – 2 pcs.;
round rice – 100 g;
sour cream – 100 g;
butter – 1 tbsp. l.;
tomato sauce – 2 tbsp. l.;
vegetable oil - for frying;
salt, pepper, herbs, spices - to taste.

How to cook cabbage rolls in a slow cooker

Let's take care of the cabbage: cut out the stalk.
You can separate the leaves using 2 methods: carefully untangle one leaf at a time and lower them into boiling water.
Or put the entire fork in a pan of bubbling water, blanch for 3-5 minutes, remove, and cool. The softened leaves are separated quite easily. Use a knife to cut off the hard part of the leaf.
Meanwhile, the rice is half cooked. We tip it into a colander.
Grate carrots and onions.
Fry them in a frying pan. In a bowl, mix minced meat, rice and fried vegetables. Salt and add spices.
Place a heaping tablespoon of innards on a cabbage leaf.
Wrap it carefully.
Place the cabbage rolls in the multicooker bowl. Now you need to cook the sauce.
Place butter and flour in a dry frying pan. While stirring, let the butter dissolve and the flour absorb the oil.
Then add tomato paste, sour cream, salt, and spices. Stir well and keep on low heat until thickened.
We put a little butter on the cabbage rolls for a gentle taste. Pour the sauce over them.
We set the multicooker mode (ours is redmond) to “Stewing”, set the time to 1 hour. At the end of the process, it is better not to open the lid immediately - the dish should sit for another half hour.
Place the finished cabbage rolls on plates.

Serve with sour cream, sprinkled with chopped herbs on top. Cabbage rolls stewed in a slow cooker turn out to be very soft, fragrant, and filling. A slow, home-cooked meal that's perfect for the weekend.

Stuffed cabbage rolls with minced meat and rice in a slow cooker in tomato sauce

What we will need:

cabbage - 1 fork;
minced meat – 500 g;
rice – 0.3 cups;
onions – 2 pcs.;
carrots – 2 pcs.;
tomato sauce – 2 tbsp;
vegetable oil – 2 tbsp;
salt, spices - to taste.

How to stew cabbage rolls in a slow cooker

First we prepare the cabbage - rinse it under running water and remove the damaged top leaves. We cut out the stalk and the space around it so as to free the leaves. Then carefully remove as many leaves as possible and lower them into boiling water for 3-4 minutes. After this, carefully remove with a slotted spoon and cool. If the fork is very tight and the leaves cannot be removed without damage, then immerse the fork itself in boiling water for 5-7 minutes - the softened leaves should come off easily. We do not keep the cabbage in water for a long time; the leaves should retain their elasticity, although they will become more elastic.
While the leaves are cooling, prepare the rice. We wash it and fill it with boiling water. Leave to steam under the closed lid for 15 minutes. After this, drain the water.
Peel and chop the vegetables - cut the onion into cubes, grate the carrots.
In the thicket of the multicooker - we cook in Panasonic - add vegetable oil and cooked vegetables. We set the “Frying” mode, cooking time – 7-8 minutes. Fry the vegetables with the lid open, stirring occasionally so as not to burn.
Remove half of the fried vegetables, and add tomato sauce or paste to the rest and fry for almost 1-2 minutes.
Mix minced meat, rice and half of the roasted vegetables. Add salt, spices to taste and mix everything well.
When the cabbage leaves have cooled, cut them off at their seal at the junction with the stalk. Spread the meat filling (approximately 2-2.5 tbsp - depending on the size of the sheet).
We bend the side edges, and roll the sheet itself into a roll from the inside. We form other cabbage rolls in the same way.
Move the onions and carrots in tomato sauce aside or remove them from the multicooker bowl. We place the prepared cabbage rolls in their space. If there are two or three rows, then place part of the roast between them.
Distribute the remaining frying on top of the cabbage rolls. Pour in hot boiled water so that it barely covers the top cabbage rolls. If there is a lot of water, the cabbage rolls will float out and some of them may turn around. Immediately add a little salt and spices to taste.
Turn on the “Stew” mode, cooking time – 1 hour. If the cabbage is young, then the cooking time can be reduced to 45-50 minutes. During this period of time, we do not open the lid of the multicooker so as not to release the accumulated steam.

Steamed cabbage rolls in a slow cooker

List of goods:

raw beef – 300 g;
onions – 2 pcs.;
carrots – 1 pc.;
cabbage leaf – 6-8 pcs.;
rice – 1/3 cup;
salt, pepper - to taste.

How to steam cabbage rolls in a slow cooker

To separate the cabbage leaves, first place the cabbage fork in a pan of bubbling water for 2-3 minutes. After separating, let the petals cool completely.
Next, cut the beef into small slices (you can also use another type of meat, for example, chicken) and pass it through a meat grinder along with pieces of onion (1 small head).
Then rinse the rice in running water and boil it until fully cooked (20 minutes) in salted water. Let the cereal cool as well.
Wash and peel the carrots and onions. Cut the onion into small cubes and grate the carrots on a large grater.
Mix the prepared minced meat and vegetables in a deep plate. Add salt and pepper to taste. Mix the mixture thoroughly with clean hands until the mixture is homogeneous.
Place a tablespoon of meat innards in the middle of the boiled sheet and wrap it into a package.
Pour 300-400 ml of water into the multicooker bowl, and place a special form on top for making steamed dishes (rack). Place the cabbage rolls in this form, seam side down. Set the “Steam/Cook” function for 40 minutes.

A sound signal when the multicooker has finished working indicates that the diet dinner is ready. Serve soft and fragrant cabbage rolls with fresh herbs, sour cream or your favorite sauce. All the best for you!

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Stuffed cabbage rolls in a slow cooker

How to cook savory cabbage rolls in a slow cooker? A traditional recipe, simple and clear, the kind that comes out all the time.

Curious why they are called that - “stuffed cabbage rolls”? In the etymological dictionary I read that a famous dish is connected to a famous bird. The dish looks like a sitting pigeon. Honestly, since that time I have been looking closely at sitting pigeons and I don’t find anything in common with cabbage rolls. But I can completely imagine that our forefathers could call their savory favorite dish tender “dove.” But this is true, by the way.

Now I prepared meat cabbage rolls in a slow cooker (there are also vegetable ones). In the process, I had to overcome an obstacle that I made for myself. I’ll tell you frankly about this, because culinary experience is the main thing that distinguishes an experienced housewife from a little girl who still has everything ahead of her :).

Preparation time: 50 minutes
Production time: 30 minutes
Number of servings: 6 pcs.

Ingredients

In order to cook cabbage rolls in a slow cooker, you will need:

Minced meat, I use pork 500g
Small forks of white cabbage
Rice 80g
Carrot 100g
Onion 100g
Chicken eggs 1 pc.
Concentrated tomato paste 2 tsp.
Sour cream 100g
Vegetable oil 4 tbsp.
Butter 30g
Water
Salt 1 tbsp.

In the production of meat cabbage rolls, a multicooker-pressure cooker Brand 6051 with a power of 1000 W and a bowl volume of 5 liters was used.

Manufacturing

Peel and finely chop the onion. There is no need to make it into minced meat, but it is not unnecessary to chop it properly - then it will not “stand out” in the minced meat.

Stuffed cabbage rolls in a slow cooker

Ingredients

White cabbage – 1 pc.

Minced meat (pork, veal) – 1 kg.

Onions – 2-3 pcs.

Chicken eggs – 2 pcs.

Seasoning for minced meat - to taste

Paprika - to taste

Allspice – 4-5 pcs.

Bay leaf – 2 pcs.

70 kcal
2 hours
2 hours

Photo of the finished dish

Step-by-step recipe with photos

A slow cooker is perfect for making a dish like cabbage rolls. In different multicookers, cabbage rolls are obtained differently, in almost all of this this is justified by well-thought-out production programs.

In order not to complicate the manufacturing process, you can take a small forkful of cabbage that will fit in the multicooker bowl; otherwise, you will have to boil it in a separate pan on the stove.

Prepare the required set of products for cabbage rolls, guided by the list of ingredients and photos below.

Wash the rice well. Pour 1.5 cups of water into the multicooker and add rice. Add some salt. Turn on the “Rice/Pilaf” program and cook for only half the allotted time (approximately 20 minutes). This way you will get rice boiled until half cooked. If there is excess water left, drain it. Place the rice in a large saucepan and leave it to cool.

Rinse the multicooker bowl. Fill it with water until it is about half full. Turn on the “Cooking” mode. Bring the water to a boil and add a pinch of salt. While the water is boiling, cut the stalk from the cabbage. Place it in the multicooker bowl. As the top leaves of the cabbage become translucent in color, they will need to be carefully removed. So evenly remove all the large leaves suitable for cabbage rolls and leave them to cool.

Grate the carrots on a small grater.

Finely chop the onion.

You can fry the carrots and onions in the “Fry” mode or throw them raw.

Mix the minced meat with rice, eggs, carrots and onions. Add spices to taste, salt and stir well.

Cut off the thickening on the cabbage leaves. Place approximately 1 tablespoon of minced meat on any sheet.

Roll the cabbage into an envelope. Place the cabbage rolls tightly into the multicooker bowl.

Fill the cabbage rolls with water. The water should almost cover the cabbage rolls. Also, to make cabbage rolls, you can prepare sour cream or tomato sauce, pour it over the cabbage rolls and simmer the dish in it (just mix sour cream or tomato paste with water and spices to taste).

Turn on the “Quenching” mode (change the temperature to 105 degrees) for 1 hour. If you like very boiled cabbage in cabbage rolls, you can increase the cooking time to 1.5 hours.

5 minutes before the end of cooking, salt the cabbage rolls and add aromatic pepper and bay leaf.

Serve cabbage rolls with sour cream or cream.

I personally found cabbage rolls in a slow cooker to be the most juicy and fragrant.

Stuffed cabbage rolls in a slow cooker

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For multicooker

Ingredients

vegetable oil
White cabbage	1-2 forks (depending on size)
minced meat (any kind)	300-500 g
rice	1-1.5 cups
bulb onions	1-2 pcs
carrot	1 PC
tomato paste/sauce	2-3 tbsp.
sour cream or mayonnaise	2 tbsp.
ground dark pepper
seasoning for meat (optional)
salt

general information

Complexity

Easy

Step-by-step recipe with photos

1. Using a sharp knife, cut out the stalk of the forks, being careful not to destroy the leaves.

2. Then boil water in a large saucepan and lower cabbage forks into it for 5-7 minutes.
*You can use a microwave. Place the fork on the bottom of the microwave dish, add a little water and cook at full power (adjust the time depending on the degree of readiness of the cabbage )

3. Next, take it out, cool it and divide it into separate leaves.

4. Peel the vegetables, finely chop the onions, and grate the carrots on a large grater.

5. Then pour oil into a multicooker saucepan and add half the onion and all the grated carrots.

6. Saute the vegetables until golden brown using the “frying” or “baking” mode.

7. Next, turn off the device and transfer the vegetable mixture to a bowl.

8. Place in the same bowl: rice cooked until half cooked, the rest of the raw onion, minced meat. Salt, pepper, add spices and mix until smooth.

9. Using a knife, cut off the convex, coarse veins from the cabbage leaves so that holes do not form.

10. Place a small bun of insides in the middle of each leaf, wrap the cabbage edges inside like an “envelope”.

11. Place the cabbage rolls in dense rows in a multi-cooker pot, previously sprinkled with oil.

12. First, turn on the “baking” function for 10 minutes.

13. Then click “cancel” and pour enough boiling water from the kettle so that it does not reach the edge of the cabbage rolls by about 1 cm.

14. Switch the multicooker to “stew” for 40 minutes.

15. After the designated time, prepare the sauce: mix tomato, mayonnaise/sour cream, and a glass of boiled water at room temperature in a bowl; a little salt and sugar (to taste).

16. Pour the purchased sauce over the cabbage rolls and continue to simmer for another 40 minutes - if you like the cabbage to be boiled; if you want crispy, then the total production time can be reduced at your discretion.

Leave the finished cabbage rolls in the switched off multicooker for about 10 minutes. After this, take out the cabbage rolls, put them on plates and serve, topped with the resulting gravy.

Bon appetit to you .

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