Meaty Quinoa & Sauerkraut Crockpot Cabbage Rolls – Super Healthy Comfort Food for the Slowcooker

This easy slow cooker Cabbage Rolls uses my sneaky technique of adding minced mushrooms to ground meat to “beef” up the portion, and reduce calories and fat. 
Course Dinner
Cuisine American
Prep Time 20 minutes
Cook Time 5 hours 5 minutes
Total Time 5 hours 25 minutes
Servings 6 people
Calories 410kcal
Author Abbey Sharp


  • 1 head of savoy cabbage leaves separated, tough end of rib cut out
  • 1 egg
  • 1 cup white or yellow onion minced
  • 1 cup carrot finely grated
  • 1 clove garlic minced
  • 1 tsp smoked paprika
  • 1/2 lb extra lean ground beef
  • 1/2 lb extra lean turkey
  • 1 cup cooked quinoa
  • 8 oz mushrooms finely minced to a ground meat texture (in food processor)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 cups low/no sugar added tomato pasta sauce
  • 1/2 cup low sodium sauerkraut drained and rinsed well
  • 28 oz can of diced tomatoes drained very well
  • 1/2 tsp smoked paprika
  • 1 tbsp honey
  • 1/2 tsp worchestershire sauce
  • Salt and pepper to taste


  • Bring a pot of salted water to a boil over high heat. Boil cabbage leaves for 2 minutes.
  • Whisk together the sauce ingredients.
  • In a separate bowl, combine the cooked quinoa, egg, onion, garlic, paprika, mushrooms, meat, salt and pepper.
  • Scoop about 1/3 cup of the ground turkey mix into the center of each cabbage roll. Roll up the leaves, tucking in the ends. Place in crockpot, top with tomato sauce and cover.
  • Cook on low for 8 to 9 hours or on high for 4 to 5 hours.
  • Serve the cabbage rolls with the tomato sauce.


Calories: 410kcal