Prep Time: 15 mins | Cook Time: 4 hrs | Total Time: 4 hrs 15 mins | Servings: 4 people
A no-fuss dish that you can throw together in a snap and forget. This make-ahead meal idea will change your end game for good!
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 about 1/4 inch of the bottom of the cabbage heat. Transfer the entire head in boiling water and cook for about 2 minutes. As the leaves soften, peel them off.
Step 2: Add the rest of the cabbage head into the boiling water and do the same until you have at least 8 large cabbage leaves. Or freeze the cabbage, thaw, and skip the boiling part. What’s important is the leaves should be soft enough to roll.
Step 3: Combine the ground beef, ground pork, uncooked rice, 1/4 cup tomato sauce, garlic powder, pepper, salt, onion in a large bowl.
Step 4: Add in the egg and mix well to incorporate.
Step 5: In a different bowl, add the tomato sauce, paprika, and Worcestershire sauce. Whisk until incorporated.
Step 6: In the centre of a leaf, add 1/4 cup meat mixture, then roll the leaf similar to a burrito.
Step 7: Cover the bottom of the slow cooker with enough sauce, place the rolled cabbage in two layers in the slow cooker rolls seam side down. The cabbage rolls should not be touching each other and don’t overcrowd them.
Step 8: Whisk the sauce ingredients and pour the sauce over the rolls.
Step 9: Cook for 4 hours on high 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 about 1/4 inch of the bottom of the cabbage heat. Transfer the entire head in boiling water and cook for about 2 minutes. As the leaves soften, peel them off.
Step 2: Add the rest of the cabbage head into the boiling water and do the same until you have at least 8 large cabbage leaves. Or freeze the cabbage, thaw, and skip the boiling part. What's important is the leaves should be soft enough to roll.
Step 3: Combine the ground beef, ground pork, uncooked rice, 1/4 cup tomato sauce, garlic powder, pepper, salt, onion in a large bowl.
Step 4: Add in the egg and mix well to incorporate.
Step 5: In a different bowl, add the tomato sauce, paprika, and Worcestershire sauce. Whisk until incorporated.
Step 6: In the centre of a leaf, add 1/4 cup meat mixture, then roll the leaf similar to a burrito.
Step 7: Cover the bottom of the slow cooker with enough sauce, place the rolled cabbage in two layers in the slow cooker rolls seam side down. The cabbage rolls should not be touching each other and don't overcrowd them.
Step 8: Whisk the sauce ingredients and pour the sauce over the rolls.
Step 9: Cook for 4 hours on high or 8 hours on low.
