Rating: 3.5 stars
44 Ratings
  • 5 star values: 8
  • 4 star values: 15
  • 3 star values: 11
  • 2 star values: 9
  • 1 star values: 1
  • 44 Ratings


Credit: Jonny Valiant

Recipe Summary

25 mins
7 hrs 25 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Combine the pork, rice, onion, garlic, pine nuts, raisins, dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl.

  • Place the meat mixture in the center of the cabbage leaves, dividing evenly. Roll the leaves over the filling, folding in the sides of the leaves as you go.

  • Combine the marinara and 1/4 cup water in a 4- to 6-quart slow cooker. Top with the stuffed cabbage, seam-side down. Cover and cook until the meat is cooked through and the rice is tender, on low for 6 to 7 hours or on high for 4 to 5 hours.

  • Serve the stuffed cabbage topped with the sauce and additional dill. Tip It is easiest to make the rolls using large leaves (6 to 8 inches). When you run out of large leaves, overlap small ones to create a bigger surface and hold in all of the filling.

Nutrition Facts

519 calories; fat 32g; cholesterol 61mg; sodium 1251mg; protein 21g; carbohydrates 40g; sugars 18g; fiber 7g; iron 3mg; calcium 107mg.