Description
A comforting slow cooker dish that combines the flavors of traditional cabbage rolls without the hassle of stuffing.
Ingredients
Scale
- 1 head of cabbage
- 1 pound ground meat (beef, turkey, or sausage)
- 1 cup cooked rice
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Begin by removing the core from the cabbage. Put the head of cabbage in a pot of boiling water for a few minutes to soften the leaves.
- Cook the ground meat with the chopped onion and minced garlic in a large skillet until browned. Drain any excess fat.
- Mix the cooked rice, browned meat mixture, paprika, salt, and pepper in a large bowl.
- Add the tomato sauce and diced tomatoes to the mixture, stirring well.
- Layer the bottom of your slow cooker with a few cabbage leaves, then spoon the meat mixture over the leaves.
- Repeat layering until all ingredients are used, finishing with a layer of cabbage on top.
- Cover and cook on low for 6-8 hours, or until cabbage is tender.
- Serve hot and enjoy!
Notes
Feel free to customize with different types of ground meat or vegetables. Leftovers can be refrigerated for up to 4-5 days.
- Prep Time: 30 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg