Stuffed Slow Cooker Cabbage Rolls Make Ahead Meal | Mainly Homemade
Stuffed Slow Cooker Cabbage Rolls Make Ahead Meal | Mainly Homemade
Ingredients
- 1 head of cabbage
- 1 lbs ground meat
- 1 medium diced onion
- 3 cloves garlic
- 1 tsp sea salt
- 1 tsp black pepper
- 2 eggs
- 1 jar tomato sauce
- 1 cup uncooked rice
- 1/2 teaspoon paprika
- 1 teaspoon Worcestershire sauce
Instructions
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Cut approx 1/4 inch off the bottom of the cabbage head and place the whole head in boiling water. Then boil about 2 minutes. Peel off the leaves as they soften. This goes pretty quick.
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Place remaining head back in the boiling water and repeat until you have at least 8 large cabbage leaves.
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(You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)
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In a large bowl, combine the ground beef, ground pork, uncooked rice, 1/4 cup tomato sauce, garlic powder, pepper, salt, onion.
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Stir in egg and combine well.
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Whisk together tomato sauce, paprika and Worcestershire sauce in another bowl.
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Place 1/4 cup meat mixture in center of leaf and roll up like a burrito.
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Pour enough sauce to cover the bottom of your slow cooker.
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Place cabbage rolls seam side down in slow cooker, in two layers so they are touching but not over crowded either.
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Mix all sauce ingredients together and pour over rolls.
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Cook on high for four hours or low for 8 hours.
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