Slow cooker sweet & tangy cabbage rolls wrap cooked brown rice and black beans in cabbage leaves, then braise them for hours in a marinara brightened with raisins, lemon juice, and brown sugar. Old-world comfort with modern hands-off manners.
Get ready to fall in love with cabbage rolls all over again! This isn’t your grandma’s recipe—unless your grandma was a genius at creating hearty, plant-based comfort food. We’re talking tender cabbage leaves wrapped around a savory filling of beans, rice, and finely chopped veggies. But the real star is the sauce: a rich, sweet-and-tangy marinara that simmers to perfection in the slow cooker. It’s a set-it-and-forget-it meal that fills your home with the most incredible aroma and delivers a restaurant-worthy dish with minimal effort. Perfect for a cozy weeknight dinner or a lazy Sunday supper!
Ingredients
• 1 large head green cabbage, about 3 lbs or 1.4 kg (3.09 lb)
• 1 15-ounce can black beans or red kidney beans, 425 g (15 oz), rinsed and drained
• 1 cup cooked brown rice, 185 g (6.5 oz)
• 1⁄2 cup chopped onion, 75 g (2.65 oz)
• 1⁄2 cup chopped celery, 50 g (1.76 oz)
• 1⁄2 cup chopped carrot, 65 g (2.29 oz)
• 1 clove garlic, minced
• 3 1⁄2 cups marinara sauce, 830 ml (28.1 fl oz)
• 1⁄3 cup raisins, 50 g (1.76 oz)
• 3 tablespoons lemon juice, 45 ml (1.5 fl oz)
• 1 tablespoon packed brown sugar, 15 g (0.53 oz)
Instructions
1. Prep the Cabbage: Carefully remove 8 large outer leaves from the cabbage. In a large pot of boiling water, cook the leaves for 4-5 minutes, just until they are limp and pliable. Drain well. Using a small knife, carefully shave down the thick vein on the back of each leaf so it’s flush with the rest of the leaf. Set these aside. Shred 4 cups (960 ml) of the remaining cabbage and place it in the bottom of a 3.5 to 6-quart slow cooker.
2. Create the Filling: In a medium bowl, combine the rinsed beans, cooked rice, onion, celery, carrot, and garlic. Stir in 1⁄2 cup (480 ml) of the marinara sauce to bind the mixture together.
3. Assemble the Rolls: Lay a blanched cabbage leaf flat. Place about 1⁄3 cup (720 ml) of the bean mixture onto the center of the leaf. Fold in the sides, then, starting from an unfolded edge, roll it up snugly. Repeat with the remaining leaves and filling.
4. Mix the Sauce: In another bowl, whisk together the remaining 3 cups (720 ml) of marinara sauce, raisins, lemon juice, and brown sugar.
5. Layer and Cook: Pour about half of the sauce mixture over the shredded cabbage in the slow cooker and stir to combine. Gently arrange the cabbage rolls on top. Pour the remaining sauce evenly over the rolls.
6. Slow Cook to Perfection: Cover and cook on LOW for 7 to 9 hours or on HIGH for 3.5 to 4.5 hours. To serve, carefully remove the cooked cabbage rolls and serve them with the shredded cabbage mixture from the pot.
Nutritional Information
• Nutrition Facts
• PER SERVING: 406 cal., 12 g (0.42 oz) total fat (3 g / 0.11 oz sat. fat), 0 mg chol., 69 g (2.43 oz) carb., 15 g (0.53 oz) fiber, 14 g (0.49 oz) pro.
Pro Tips
• To make removing cabbage leaves easier, core the cabbage first. Alternatively, freeze the whole head for a few hours; as it thaws, the leaves will become limp and peel off easily, no boiling required.
• Customize the filling by swapping the brown rice for quinoa or barley, or add 1/2 cup (480 ml) of chopped walnuts for extra crunch and protein.
• You can assemble the cabbage rolls a day in advance. Store them covered in the refrigerator and place them in the slow cooker with the sauce when you’re ready to cook.
FAQ
Q: Are these vegetarian cabbage rolls a good source of protein
A: Yes, this recipe provides a satisfying 14 grams (0.49 oz / 13.9 g) of protein per serving, primarily from the beans and brown rice. For an extra protein boost, consider adding 1/2 cup (480 ml) of chopped walnuts to the filling or substituting the rice with quinoa.
Q: Can I make these cabbage rolls ahead of time
A: Absolutely! You can fully assemble the cabbage rolls a day in advance. Store them covered in the refrigerator, then simply place them in the slow cooker with the sauce when you’re ready to start cooking.
Q: What are some other filling ideas for this recipe
A: This recipe is very versatile. You can swap the brown rice for quinoa or barley. For a different flavor and texture, try using cooked lentils or finely chopped mushrooms instead of or in addition to the beans.
Q: Is this cabbage roll recipe vegan
A: Yes, this recipe is naturally vegan as written! It contains no meat, dairy, or other animal products. Just be sure to use a marinara sauce and brown sugar that fit your dietary preferences.
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Slow Cooker Sweet & Tangy Cabbage Rolls
Ingredients
Method
- Prep the Cabbage: Carefully remove 8 large outer leaves from the cabbage.
- In a large pot of boiling water, cook the leaves for 4-5 minutes, just until they are limp and pliable.
- Drain well.
- Using a small knife, carefully shave down the thick vein on the back of each leaf so it's flush with the rest of the leaf.
- Set these aside.
- Shred 4 cups (960 ml) of the remaining cabbage and place it in the bottom of a 3. 5 to 6-quart slow cooker.
- Create the Filling: In a medium bowl, combine the rinsed beans, cooked rice, onion, celery, carrot, and garlic.
- Stir in 1⁄2 cup (480 ml) of the marinara sauce to bind the mixture together.
- Assemble the Rolls: Lay a blanched cabbage leaf flat.
- Place about 1⁄3 cup (720 ml) of the bean mixture onto the center of the leaf.
- Fold in the sides, then, starting from an unfolded edge, roll it up snugly.
- Repeat with the remaining leaves and filling.
- Mix the Sauce: In another bowl, whisk together the remaining 3 cups (720 ml) of marinara sauce, raisins, lemon juice, and brown sugar.
- Layer and Cook: Pour about half of the sauce mixture over the shredded cabbage in the slow cooker and stir to combine. Gently arrange the cabbage rolls on top.
- Pour the remaining sauce evenly over the rolls.
- Slow Cook to Perfection: Cover and cook on LOW for 7 to 9 hours or on HIGH for 3. 5 to 4. 5 hours. To serve, carefully remove the cooked cabbage rolls and serve them with the shredded cabbage mixture from the pot.
