Stuffed Cabbage In Slow Cooker
This is a little more complex than the previous recipes I’ve added. Stuffed Cabbage was one of my favorite dinners when growing up and now I make it a couple times a year in the slow cooker and it tastes awesome! Melts in your mouth!
Like I said, this recipe is a little more complex because you have to take the leaves off of a cabbage and then blanch them for a bit and you also have to mix the meat up and form the cabbage rolls. It is easier to do if prepared the night before and then put the crock in the refrigerator until the morning and then put it in your slow cooker to cook for the day.
10-12 Large Cabbage Leaves (use 2 smaller ones if you don’t have enough big ones)
1 1/2 lbs Ground Beef (preferably lean)
1/2 cup Uncooked White Rice (you can use brown if you prefer)
1 Egg (beaten)
1 or 2 (15oz) cans Tomato Sauce (not jarred sauce- canned tomato sauce)
Salt and Pepper to taste
After you get your leaves off the cabbage, wash them and put into pot of boiling water and then shut off the heat. Leave in pot for about 5 minutes and then remove leaves pat dry and allow to cool
Combine the beef, egg, rice, salt and pepper and mix well.
Spoon about 2 tablespoons of beef mixture onto each cabbage leaf and roll it tightly
Put stuffed cabbage in the slow cooker, pour tomato sauce over the rolls to cover them (may need more than one can of sauce)
Cover and cook on low for 8-10 hours. Not recommended to cook on high.
So there you have it – there are a lot more steps involved then the other recipes I posted, but these are amazing! Try them out and let me know what you think!