Slow Cooker Healthy Stuffed Cabbage

Updated: Mar 18


With a chill in the air and all of the cabbage in the stores for St. Patrick's day, I decided to make one of my wintertime favorite meals. Slow Cooker Healthy Stuffed Cabbage isn't exactly the cabbage rolls I grew up eating. Instead, I lightened them up with turkey and added some turkey bacon for additional flavor. This dish is totally a labor of love when the cabbage is prepped, the leaves filled, and the rolls cooked, but it's so worth it. I loved this lighter version and the slow cooker is the perfect way to cook these all day until meltingly tender. These were delicious.


Ingredients for Slow Cooker Healthy Stuffed Cabbage:

yields about 16 cabbage rolls


2 pounds ground turkey

1 large head of cabbage

2 large onions, finely diced

4-6 slices turkey bacon, cut into thirds

1 large egg

1/2 cup long grain rice

2 tablespoons Hungarian Sweet Paprika

2 teaspoons dried oregano

4 garlic cloves, minced

3 tablespoons canola oil

2 pounds sauerkraut, drained

3 1/2 cups tomato juice + 2 1/2 cups reserved cabbage water,combine

kosher salt

black pepper


Time-Saving Tip: Prepared and cook the Stuffed Cabbage up to two days in advance.


Let's see what we need.


We're ready to cook.



Cut out as much of the core of the cabbage as possible. Boil the cabbage in a large pot of water. As the outer leaves become tender, gently remove them and transfer them to a dish. Continue this cooking process until you are left with a small portion of the cabbage and transfer it to a cutting board. Reserve 2 1/2 cups of the cooking liquid.


Cut out large veins of the cabbage, if any. Chop the small chunk of cabbage.



Saute the chopped onion in oil until translucent; set aside.








Cook the rice in 1/2 cup of water until the water is absorbed; cool.


Combine the meat, paprika, oregano, rice, onion, garlic, egg, 1 teaspoons salt, and 1 teaspoon black pepper; mix well.


Making stuffed cabbage isn't always an exact count of rolls. I had one large head of cabbage and was able to pull off 16 leaves. Place a cabbage leaf on a flat surface and add about 1/4 cup of the filling and shape it into a log. Fold the cabbage over the meat, starting with the cut end and tuck the ends below the cabbage. Repeat the process until all of the rolls are made.


Pour a little of the tomato juice mixture on the bottom of the slow cooker. Add some of the cut-up cabbage, sauerkraut, bacon, and sprinkle with some paprika; top with a layer of rolls. Continue layering until all of the rolls have been transferred to the slow cooker. End with a layer of sauerkraut and bacon, and paprika; pour the tomato juice mixture on top.


Cover and cook on low about 8-9 hours. The rolls will be tender.

Ideally, this is made in advance, so once the cabbage is cooked, let cool and refrigerate.

Cover and reheat in a 325 oven until hot.


It's ready! Stuffed Cabbage is comfort food at its best and is so delicious. I serve it with rye bread and butter. This Hungarian favorite is perfect any time of the year.

Enjoy!


Slow Cooker Healthy Stuffed Cabbage:

yields about 16 cabbage rolls


  • 2 pounds ground turkey

  • 1 large head of cabbage

  • 2 large onions, finely diced

  • 4-6 slices turkey bacon, cut into thirds

  • 1 large egg

  • 1/2 cup long grain rice

  • 2 tablespoons Hungarian Sweet Paprika

  • 2 teaspoons dried oregano

  • 4 garlic cloves, minced

  • 3 tablespoons canola oil

  • 2 pounds sauerkraut, drained

  • 3 1/2 cups tomato juice + 2 1/2 cups reserved cabbage water,combine

  • kosher salt

  • black pepper

  • Cut out as much of the core of the cabbage as possible. Boil the cabbage in a large pot of water. As the outer leaves become tender, gently remove them and transfer them to a dish. Continue this cooking process until you are left with a small portion of the cabbage and transfer it to a cutting board. Reserve 2 1/2 cups of the cooking liquid.

  • Cut out large veins of the cabbage, if any. Chop the small chunk of cabbage.

  • Saute the chopped onion in oil until translucent; set aside.

  • Cook the rice in 1/2 cup of water until the water is absorbed; cool.

  • Combine the meat, paprika, oregano, rice, onion, garlic, egg, 1 teaspoons salt, and 1 teaspoon black pepper; mix well.

  • Making stuffed cabbage isn't always an exact count of rolls. I had one large head of cabbage and was able to pull off 16 leaves. Place a cabbage leaf on a flat surface and add about 1/4 cup of the filling and shape it into a log. Fold the cabbage over the meat, starting with the cut end and tuck the ends below the cabbage. Repeat the process until all of the rolls are made.

  • Pour a little of the tomato juice mixture on the bottom of the slow cooker. Add some of the cut-up cabbage, sauerkraut, bacon, and sprinkle with some paprika; top with a layer of rolls. Continue layering until all of the rolls have been transferred to the slow cooker. End with a layer of sauerkraut and bacon, and paprika; pour the tomato juice mixture on top.

  • Cover and cook on low about 8-9 hours. The rolls will be tender.

  • Ideally, this is made in advance, so once the cabbage is cooked, let cool and refrigerate.

  • Cover and reheat in a 325 oven until hot.

  • Time-Saving Tip: Prepared and cook the Stuffed Cabbage up to two days in advance.