Slow Cooker Stuffed Cabbage

While we like to eat lighter in the summer, once in a while we just want or need a bigger meal or comfort food.  Times like this, the slow cooker can be your best friend.

1 green cabbage*
1 lb ground beef or turkey, browned and drained
1/4 cup uncooked rice (not instant)
1 egg, beaten
1 onion, diced
1 carrot, diced or shredded
Salt and pepper, to taste
1/4 cup cider vinegar
1/2 cup brown sugar
8 oz can tomato sauce

Mix ground meat, rice, egg, onion, carrot, salt and pepper.

In another bowl mix together vinegar, brown sugar and tomato sauce.

Drop cabbage in boiling water for 5 to 10 minutes. Remove 10 large leaves.   *Can also freeze for several hours to overnight then defrost before peeling leaves off.  If using Napa cabbage this step is unnecessary.

Place 3-4 tablespoons of meat mixture in center of each leaf.

Roll up and place stem side down in slow cooker.   (Can use toothpick but I'm not that fussy if they aren't perfect.)

Dump sauce on top, try to get it pretty even.

Cover and cook on LOW for 8 to 10 hours.

Serve with mashed potatoes if desired.

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