Slow Cooker Cabbage Roll Meatballs Recipe


For the Meatballs
  • 2 lbs. meatloaf mix ( a combination of beef, pork and veal)
  • 2 tablespoons olive oil, divided
  • 1½ cups diced onion
  • 1 lb. shredded cabbage
  • 1 egg
  • ½ cup breadcrumbs
  • 3 teaspoons salt (divided)
  • ½ teaspoon black pepper
  • ½ teaspoon Italian seasoning
  • 1 tablespoon worcestershire sauce
For the Sauce
  • 3 cups marinara sauce (or 1 jar from the store)
  • 2 tablespoons brown sugar
  • 2 tablespoons red wine vinegar
Slow Cooker Cabbage Roll Meatballs Recipe

  1. Heat the oil in a large skillet.
  2. Add the shredded cabbage and onion with 1 teaspoon of the salt to the skillet and cook down for 15-20 minutes until it's completely wilted.
  3. Remove from the heat and let cool.
  4. Add the meat, egg, breadcrumbs, the remaining salt, Italian seasoning, worchestershire sauce and the cabbage to a large mixing bowl.
  5. Stir or use your hands to mix well, then form into golf ball sized meatballs (about 2 " in diameter).
  6. In the same skillet you cooked the cabbage in, heat another tablespoon of oil over medium-high heat then add in the meatballs to brown.
  7. Cook for 4-5 minutes while turning the meatballs carefully so they brown on all sides.
  8. While the meatballs are browning, stir together the ingredients for the sauce in a bowl.
  9. Once the meatballs are browned, place them into your slow cooker and cover them with the marinara sauce.
  10. Set your slow cooker to low and cook for 6-8 hours. They'll be good to go after 6, but you can also leave them the full 8 hours.

Share It To Your Friends!

Share to Facebook