Slow Cooker Stuffed Cabbage Rolls
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.
Servings 12 cabbage rolls
Calories 183kcal
Equipment
Ingredients
For the cabbage rolls
- 1 head green cabbage large
- 1 large egg beaten
- ¼ cup chicken broth
- ¼ cup onion minced
- 1 teaspoon garlic powder
- 1 ¼ teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon sugar
- ½ pound ground beef lean
- ½ pound ground pork
- 1 cup rice uncooked
- dried red pepper flake or hot sauce, to taste (optional)
For the sauce
- 1 15 ounce tomato sauce
- 2 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 10.75 ounce condensed tomato soup
- dried red pepper flake or hot sauce, to taste (optional)
Instructions
- 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.
For the sauce
- Whisk together all ingredients.
Nutrition
Calories: 183kcal | Carbohydrates: 18g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 315mg | Potassium: 279mg | Fiber: 2g | Sugar: 3g | Vitamin A: 113IU | Vitamin C: 29mg | Calcium: 46mg | Iron: 1mg