Crockpot Meaty Cabbage

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I use my crockpot all year long and it especially comes in handy in the summer. I can enjoy the lake and my company while the food is doing its thing. I keep several sizes handy and this dish goes great for any season! Give my crockpot meaty cabbage a try!

These are similar to my stuffed cabbage but different!  These are more about the meat and a lighter sauce.  They are however both Paleo recipes for you to enjoy....


  • 1 large head of cabbage, leaves removed
  • 1 pound ground lamb, turkey or beef
  • 1/2 cup yellow onion, diced
  • 1/2 cup red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 teaspoon sea salt
  • 3/4 teaspoon freshly ground pepper
  • 1 teaspoon dried thyme
  • 1 6 ounce can tomato paste
  • 1 cup chicken broth or water
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes


  1. Set your crockpot to medium.

  2. Boil 4 cups water in a large pot. Remove from heat.

  3. Using a sharp paring knife remove core from cabbage.  Add head of cabbage into the hot water and let soak for 5 minutes.  Drain

  4. Removes leaves from cabbage and stack on a clean work board.

  5. In a large bowl add ground meat, onion, pepper, salt, pepper and dried thyme.  Combine well (go ahead and use your hands).

  6. In a medium size mixing bowl add tomato paste.  Take your measured broth or water and in a microwave safe bowl, measuring glass or cup set for 1 minute.  Pour over tomato paste and stir.  (This will soften the paste). Stir in parsley, garlic powder and red pepper flakes.

  7. Pour 1/2 of the tomato paste liquid into the crockpot.

  8. Place 2 tablespoons meat mixture on each leaf and roll firmly. Stack rolls in the crockpot.

  9. Pour the remaining tomato liquid over the rolls. Cover and set for 6 hours at medium or 8 at low.


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