It was a cold day. The kind of day that screams stick-to-your-ribs comfort food. These slow cooker stuffed cabbage rolls hit the spot and then some. They’re pretty easy to make, couldn’t get any easier to cook, and are the perfect cold-day food. Ground pork and beef get mixed with rice and a few spices to make a tender, flavorful stuffing. The rolls are bathed in a wonderful tomato sauce that reminds you of tomato soup (for a reason, since it contains tomato soup). You can’t eat just one, that’s for sure!
The next time I make slow cooker stuffed cabbage rolls I might add a bit of heat to spice things up a bit. I’m not sure. They’re mighty good as they are. I am sure I’d double the amount of sauce, though. The sauce is mighty darned good.
Also try my roasted cabbage wedges with onion Cajun sauce.
Slow Cooker Stuffed Cabbage Rolls
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 12 cabbage rolls
For the cabbage rolls
- 1 large head of green cabbage
- 1 large egg beaten
- 1/4 cup chicken broth
- 1/4 cup white onion minced
- 1 teaspoon garlic powder
- 1 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 1/2 pound lean ground beef
- 1/2 pound ground pork
- 1 cup uncooked long grain rice
- Red pepper flake or hot sauce to taste (optional)
For the sauce
- 1 15 ounce can tomato sauce
- 2 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 10.75 ounce can condensed tomato soup
- Red pepper flake or hot sauce to taste (optional)
Bring a large pot of water to a boil.
Remove the core from the cabbage but keep the leaves intact.
Carefully lower the cabbage into the water. Boil for 2 minutes then remove and let cool slightly before gently removing any softened leaves that will come off without tearing, Return the head to the water and continue boiling/removing leaves until you have 12 nice large leaves.
Chop any remaining cabbage and use it to line the bottom of your slow cooker.
Place the remaining cabbage roll ingredients into a large bowl and combine well.
Working in batches, lay out a cabbage leaf and spoon 1/3 cup of the meat mixture into the middle. Roll the leaf up like a burrito, folding the sides in to seal it as you go. Place into your slow cooker, seam-side down.
Place cooker on low. Add the sauce (see below), cover, and cook for 8 hours.
Let cool 15 minutes before serving with sauce spoon over the tops.
I’m a big fan of bar-style potato skins. You know the ones. Crispy skin, cheddar cheese, crumbled bacon, green onions, and sour cream. But sometimes I want something just a bit different. Something with some kick to it, like these grilled pork chorizo potato skins. True, you can put Mexican chorizo (not to be confused with Spanish chorizo, which is a cured sausage, Mexican chorizo is a spicy ground pork product) on or in just about anything and I’m going to love it.
Potato skins only take a few minutes to make, so I often toss them on the grill while I’m making burgers or hot dogs for a quick and easy appetizer or side dish. I also keep a bottle of hot sauce nearby in case I want them to be just a bit spicier. Why not?
Also try my grill-roasted herb potatoes.
Grilled Pork Chorizo Potato Skins
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 -4 servings
- 2 large baking potatoes
- 2 tablespoons butter melted
- 1 teaspoon chipotle powder
- 1 cup our pork chorizo mix or use crumbled cooked Mexican chorizo
- 1 cup Queso blanco shredded
- Chopped cilantro for garnish
Cut each potato lengthwise into four wedges. Don't make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
Using a spoon or melon baller, scrape out the potato insides, leaving 1/4" or so left.
Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
Fire up your grill for direct and indirect cooking.
Combine the butter and chipotle powder and brush on all sides of the potatoes.
Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
Turn potatoes over and top with cheese. Grill another 2 minutes or until the cheese is melted.
Serve topped with the bacon, green onions, and sour cream as desired.
I have been making a lot of pizzas on the grill this year. After a long time of testing, trying, and testing some more, I’m very happy with our homemade dough and homemade sauce. And now I can say I’m also happy with our homemade Italian sausage. It’s very easy to make but still packs a nice spicy flavor. It’s perfect for pizzas, calzones, or hoagies.
Nothing beats a pizza hot off a charcoal- or wood-fired grill, specially if it’s loaded with homemade Italian sausage. I use a Kettle Pizza adapter on my 22″ Weber charcoal grill any time I want to recreate that awesome classic pizza flavor.
Also try my homemade beef summer sausage.
Homemade Italian Sausage
Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes
Servings 3 pounds
- 3 pounds ground pork
- 3 tablespoons red wine vinegar
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 1/4 tablespoons dried parsley
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried basil
- 2 teaspoons paprika
- 2 teaspoons or more dried red pepper flake
- 3/4 teaspoon ground fennel seed
- 1/4 teaspoon brown sugar
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried thyme
Place the pork in a large bowl.
Add all of the remaining ingredients.
Mix well. I found using my hands to be the best way. Just make sure you get all of the spices distributed evenly throughout the pork.
Let pork refrigerate for 12 hours before using to distribute the flavors. I froze it in 1 pound packages for use later on pizzas.