Prep Time: 15 mins | Cook Time: 4 hrs | Total Time: 4 hrs 15 mins | Servings: 4 people
If you are looking for a no-fussy and excellent make-ahead meal idea, this recipe is for you. And if you are intimidated by cabbage, this will change all that. With this meal, you’ll not experience a strong cabbage flavour as you would expect but rather a flavorful meatloaf kind of experience in every bite. And since this is made in a slow cooker, you can easily fix this and go.
Ingredients
1 head of cabbage
1 pound ground meat
1 medium diced onion
3 cloves garlic
1 teaspoon sea salt
1 teaspoon black pepper
2 Eggs
1 jar tomato sauce
1 c. uncooked rice
1/2 teaspoon paprika
1 teaspoon Worcestershire sauce
How to make Slow Cooker Cabbage Rolls
Step 1: Cut about 1/4” off the bottom of the head of the cabbage. Then, in boiling water, place the entire head and boil for approximately 2 minutes. As the leaves soften, peel them off.
Step 2: In the same boiling water, place the rest of the head back. Once the leaves are soft, peel them off. Do this until you have at least 8 pieces of large cabbage leaves.
Step 3: Alternately, you can freeze the cabbage, then thaw, and just skip the boiling part. All we need is for the cabbage leaves to soften enough to roll.
Step 4: Combine the ground beef, ground pork, uncooked rice, 1/4 cup tomato sauce, garlic powder, pepper, salt, onion in a large bowl. Add in the egg and stir to combine.
Step 5: In a different bowl, whisk the tomato sauce, paprika, and Worcestershire sauce.
Step 6: In the middle of a leaf, add 1/4 cup meat mixture. And like a burrito, roll the leaf.
Step 7: Pour sauce in the slow cooker enough to cover the bottom.
Step 8: In the slow cooker, add the cabbage rolls seam-side down. Place them in two layers to make sure that the slow cooker is not overcrowded.
Step 9: Whisk the sauce ingredients, then pour it over the rolls.
Step 10: Set the slow cooker in 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 sea salt
- 1 teaspoon black pepper
- 2 Eggs
- 1 jar tomato sauce
- 1 c. uncooked rice
- 1/2 teaspoon paprika
- 1 teaspoon Worcestershire sauce
Instructions
Step 1: Cut about 1/4” off the bottom of the head of the cabbage. Then, in boiling water, place the entire head and boil for approximately 2 minutes. As the leaves soften, peel them off.
Step 2: In the same boiling water, place the rest of the head back. Once the leaves are soft, peel them off. Do this until you have at least 8 pieces of large cabbage leaves.
Step 3: Alternately, you can freeze the cabbage, then thaw, and just skip the boiling part. All we need is for the cabbage leaves to soften enough to roll.
Step 4: Combine the ground beef, ground pork, uncooked rice, 1/4 cup tomato sauce, garlic powder, pepper, salt, onion in a large bowl. Add in the egg and stir to combine.
Step 5: In a different bowl, whisk the tomato sauce, paprika, and Worcestershire sauce.
Step 6: In the middle of a leaf, add 1/4 cup meat mixture. And like a burrito, roll the leaf.
Step 7: Pour sauce in the slow cooker enough to cover the bottom.
Step 8: In the slow cooker, add the cabbage rolls seam-side down. Place them in two layers to make sure that the slow cooker is not overcrowded.
Step 9: Whisk the sauce ingredients, then pour it over the rolls.
Step 10: Set the slow cooker in high and cook for 4 hours or 8 hours on low.
