Slow Cooker Piggies (aka Stuffed Cabbage Rolls) (Gluten-Free)


  • 1 (14.5 oz.) can sauerkraut
  • 1 head cabbage, outer damaged layers removed
  • 1 tbsp. butter
  • 1 medium onion, diced
  • 1 lb. ground beef
  • 1 lb. ground pork
  • 1 cup long grain rice (NOT cooked)
  • 2 tsp. garlic powder
  • 1 (8 oz.) can tomato sauce
Line the bottom of a crockpot with sauerkraut and set aside.

Fill a large pot with water and bring to a boil. Add cabbage and boil for 5 minutes. Remove cabbage from pot and allow to cool slightly. Reserve water.

Meanwhile, melt butter in a small pan. Add onions and saute until soft, about 5-7 minutes. 

Combine cooked onions, beef, pork, rice and garlic powder in a large bowl. 

Take cabbage and separate leaves. Use a small knife to remove the tough rib from the center of each leaf.

Take about 1 tablespoon of the meat mixture and place in the center of each leaf. Fold like an envelope and roll up tightly. If the leaf is very large, cut it in half before filling. Continue with the remaining cabbage leaves. If you have extra cabbage leaves, you can shred them and throw into the bottom of the crockpot with the sauerkraut.

Place stuffed cabbage rolls very close together in the bottom of the prepared crockpot (you can lay them on top of one another). Cover with tomato sauce and 2 cups of the reserved cabbage water.

Put the lid on the crockpot and cook on HIGH for 1 hour or until rice is tender (alternatively, you can cook the piggies in a large pot or dutch oven at 350 degrees F for 1 hour).

by The Savvy Kitchen