Prep Time: 15 mins | Cook Time: 4 hrs | Total Time: 4 hrs 15 mins | Servings: 4 people
Have you ever find yourself intimidated by cabbage? I was, but not after I tried this Slow Cooke Cabbage Rolls. The new addition to my meal plan that my family can’t get over with! Stuffed with ground meat mixture and cook in a simple sauce with tomato sauce, paprika, and Worcestershire sauce. Delicious!
Ingredients
1 head of cabbage
1 pound ground meat
1 medium diced onion
3 cloves garlic
1 teaspoon of sea salt
1 teaspoon black pepper
2 Eggs
1 jar tomato sauce
1 c uncooked rice
1/2 tsp paprika
1 tsp Worcestershire sauce
How to make Slow Cooker Cabbage Rolls
Step 1: Cut off the bottom of the cabbage heat to approximately 1/4 inch. In boiling water, place the whole head and boil for about 2 minutes. As the cabbage soften, peel off the leaves.
Step 2: In the same boiling water, place the rest of the head back and do the same process until you get at least 8 large cabbage leaves.
Step 3: Alternately, skip the boiling part and just freeze the cabbage, then thaw. All you require are the leaves to be soft enough to roll.
Step 4: Place the ground beef, ground pork, uncooked rice, 1/4 cup tomato sauce, garlic powder, pepper, salt, onion in a large bowl. Combine well.
Step 5: Add the egg and stir to incorporate.
Step 6: In a different bowl, whisk the tomato sauce, paprika, and Worcestershire sauce.
Step 7: In the middle of a leaf, put 1/4 cup of the meat mixture. Roll the leaf up like a burrito.
Step 8: Cover the bottom of a slow cooker with enough sauce.
Step 9: In the slow cooker, put the cabbage rolls in two layers seam-side down. It is okay that the rolls are touching but do not overcrowd.
Step 10: In a bowl, whisk the sauce ingredients and pour this over the rolls.
Step 11: Set on high and cook for 4 hours or 8 hours on low.
Ingredients
- 1 head of cabbage
- 1 pound ground meat
- 1 medium diced onion
- 3 cloves garlic
- 1 teaspoon of sea salt
- 1 teaspoon black pepper
- 2 Eggs
- 1 jar tomato sauce
- 1 c uncooked rice
- 1/2 tsp paprika
- 1 tsp Worcestershire sauce
Instructions
Step 1: Cut off the bottom of the cabbage heat to approximately 1/4 inch. In boiling water, place the whole head and boil for about 2 minutes. As the cabbage soften, peel off the leaves.
Step 2: In the same boiling water, place the rest of the head back and do the same process until you get at least 8 large cabbage leaves.
Step 3: Alternately, skip the boiling part and just freeze the cabbage, then thaw. All you require are the leaves to be soft enough to roll.
Step 4: Place the ground beef, ground pork, uncooked rice, 1/4 cup tomato sauce, garlic powder, pepper, salt, onion in a large bowl. Combine well.
Step 5: Add the egg and stir to incorporate.
Step 6: In a different bowl, whisk the tomato sauce, paprika, and Worcestershire sauce.
Step 7: In the middle of a leaf, put 1/4 cup of the meat mixture. Roll the leaf up like a burrito.
Step 8: Cover the bottom of a slow cooker with enough sauce.
Step 9: In the slow cooker, put the cabbage rolls in two layers seam-side down. It is okay that the rolls are touching but do not overcrowd.
Step 10: In a bowl, whisk the sauce ingredients and pour this over the rolls.
Step 11: Set on high and cook for 4 hours or 8 hours on low.
