Cabbage rolls are a dish that seems made for the slow cooker. Even in the oven, they take a long time to cook, and there's really no way around first browning the beef, cooking the rice, and actually rolling it all up in tight cabbage bundles. But cooking them in a slow cooker brings a few benefits over the oven method.
One of my favorite things about popping cabbage rolls in the slow cooker is that they're ready as soon as I get home. No waiting around for nearly two hours while they cook. The other thing that I really love about slow cooking them is that the cabbage on the bottom of the insert gets a bit crispy and charred. I've done these rolls in the oven several times and have never once achieved that texture. It's one of the reasons this remains one of my favorite ways to do cabbage rolls!
Pro tip: After taking the cabbage rolls out of the slow cooker, scoop out the shredded cabbage and eat as a side, or freeze to eat later. It makes a really nice braised cabbage dish!
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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