Pioneer Woman Slow Cooker Cabbage Rolls Recipe

The Pioneer Woman Slow Cooker Cabbage Rolls recipe combines tender cabbage leaves stuffed with seasoned ground beef, rice, onions, and garlic, simmered in a rich tomato sauce. The texture is hearty and comforting, with savory, slightly tangy flavors. It’s named after Ree Drummond’s beloved Pioneer Woman brand of home-style cooking.

Ingredients:

• Grab 1 large head of green cabbage.
• Use 1 pound of ground beef.
• Measure 1 cup of cooked white rice.
• Chop 1 small yellow onion.
• Mince 2 garlic cloves.
• Pour in 2 cups of tomato sauce.
• Sprinkle 1 teaspoon of salt.
• Add ½ teaspoon of black pepper.
• Stir in 1 teaspoon of paprika.
• Drizzle 1 tablespoon of olive oil.

How To Make Pioneer Woman Slow Cooker Cabbage Rolls Recipe

1. Core the cabbage first, then carefully remove the six huge leaves.
2. After that, boil the leaves for three minutes to make them soft, and then drain.
3. In the meantime, cook the garlic and onions in olive oil until aromatic.
4. Combine cooked rice, ground meat, garlic, sautéed onions, salt, pepper, and paprika.
5. Next, cover each cabbage leaf with a generous scoop of the mixture.
6. Roll each one firmly like a burrito, tucking in sides.
7. Place the cabbage rolls in the slow cooker, seam side down.
8. Evenly cover the cabbage rolls with tomato sauce.
9. Cook, covered, on low for 6 hours, or until juicy and tender.
10. Before serving them with additional sauce, allow them to cool for ten minutes.

Pioneer Woman Slow Cooker Cabbage Rolls Recipe Tips:

• Mexican-Style Spicy Cabbage Rolls. Replace the paprika with smoky chipotle powder to increase the heat. Next, use spicy enchilada sauce in place of regular tomato sauce. For strong, spicy flavors, add cumin, oregano, and sliced jalapeños. Next, add black beans to the rice to give it more texture and heartiness. Before serving, sprinkle shredded pepper jack cheese on top of the cabbage rolls. It provides a creamy, peppery flavor and melts wonderfully. This version gives classic cabbage rolls a daring twist from the south of the border. Ideal for those who enjoy spicy food and want comfort food with a twist.
• Mediterranean Cabbage Rolls for Vegetarians. For a plant-based alternative, use fresh Mediterranean flavors instead of ground beef. Make your protein basis out of boiled chickpeas and lentils. Next, combine them with rice, kalamata olives, sautéed garlic, and sun-dried tomatoes. For warmth, add crushed red pepper flakes, basil, and oregano. Use a zesty marinara with lemon instead of tomato sauce. As before, simmer in the slow cooker until it is juicy and tender. For an enticing creamy, briny treat, top with feta cheese. It is cheerful, filling, and definitely fulfilling.
• Mozzarella-topped Italian-style cabbage rolls. Use Italian sausage instead of beef to add an Italian flair to your cabbage rolls. Add oregano, fresh basil, and a dash of crushed red pepper after that. For texture, stir in cooked rice, garlic, and onions as usual. For further depth, substitute a rich tomato basil sauce for plain tomato sauce. In the final 20 minutes of cooking, top the rolls with shredded mozzarella. When the cheese melts, a golden, gooey coating forms. It is a hearty, herbaceous dish that tastes like magic from home.

How To Store & Reheat Leftovers?

1. In The Fridge: Place leftover cabbage rolls in an airtight container. Then, refrigerate them for up to 4 days safely.
2. In The Freezer: Wrap each cooled cabbage roll tightly in plastic wrap. Next, freeze them in a sealed container for 3 months.
3. To Reheat: Microwave rolls covered with sauce for 3 minutes. Or, reheat them in the oven at 350°F for 20 minutes.

Pioneer Woman Slow Cooker Cabbage Rolls Recipe Nutrition Facts

Protein delivers roughly 112 grams from beef, rice, and other ingredients combined.
Total fat reaches about 108 grams, mostly from ground beef and olive oil.
Saturated fat makes up around 34 grams from beef and olive oil together.
Carbohydrates total about 140 grams thanks to rice, onions, and tomato sauce.
Dietary fiber provides roughly 20 grams, coming mainly from cabbage, rice, and tomatoes.
Sugars add up to 28 grams from tomato sauce and onions naturally.
Cholesterol hits about 380 milligrams because of the ground beef content.
Vitamin C offers about 240 milligrams generously from cabbage and tomato sauce combined.
Iron provides approximately 20 milligrams, mostly coming from beef and cooked rice.
Calcium contributes around 220 milligrams, with cabbage and tomato sauce giving most of it.
Potassium totals nearly 3400 milligrams, sourced from tomatoes, cabbage, and beef together.

Try More Recipes:

• Pioneer Woman Slow Cooker Chicken Tortilla Soup
• Pioneer Woman Prime Rib Soup
• Pioneer Woman Asparagus Soup
• Pioneer Woman Turkey Chili