Slow cooker stuffed cabbage rolls

Name: Slow cooker stuffed cabbage rolls
Prep time: 50 min
Cook time: 550 min
Total time: 600 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 1 head green cabbage; 1 lb 85/15 ground beef; ½ cup long-grain white rice; 1 yellow onion, finely chopped; 3 cloves garlic, minced; 1 large egg; 2 tsp paprika; 1 tsp dried marjoram; 1½ tsp salt; ½ tsp black pepper; 1 can crushed tomatoes; 2 tbsp brown sugar; 2 tbsp apple cider vinegar; ½ cup sour cream; 2 tbsp fresh dill, chopped (optional)

Tender cabbage leaves wrapped around beef and rice, slow-cooked all day in a sweet and tangy tomato sauce, the Old World classic made easy.

600 min total
50 min hands-on
A little more hands-on
Serves 6
About $2.18 a serving
380 calories
Good the next day
Gluten-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 6 servings.

1 head green cabbage
1 lb 85/15 ground beef
½ cup long-grain white rice
1 yellow onion, finely chopped
3 cloves garlic, minced
1 large egg
1 can crushed tomatoes
½ cup sour cream
2 tbsp fresh dill, chopped (optional)

From your pantry

2 tsp paprika
1 tsp dried marjoram
1½ tsp salt
½ tsp black pepper
2 tbsp brown sugar
2 tbsp apple cider vinegar

Each serving has about 380 calories, 21 g protein, 39 g carbs and 17 g fat, and costs about $2.18 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No green cabbage? Red cabbage or coleslaw mix works.
No 85/15 ground beef? 90/10 ground beef works.
No long-grain white rice? Jasmine rice or basmati rice works.
No yellow onions? White onions or red onions work.
No crushed tomatoes? Diced tomatoes work.
No sour cream? Plain Greek yogurt works.

Steps

Tap an underlined word for a quick explanation.

Bring a large pot of water over high. Cut deeply around the cabbage core with a small knife and pull it out.
High heat
Lower the whole cabbage into the water.
After 2 to 3 minutes, off the outer leaves with tongs as they .
Timer: 3 min
Dolly’s tip: The leaves loosen layer by layer. If the inner ones fight you, give the head another minute in the water.
Keep going until you have 12 leaves, then them.
High heat
Shave down the thick rib on the back of each leaf with a knife so it lies flat and rolls easily. the leftover cabbage.
Mix the beef, uncooked rice, onion, garlic, egg, paprika, marjoram, salt and pepper with your hands.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Set ¼ cup of filling at the stem end of each leaf, fold in the sides, and roll it up snugly.
Dolly’s tip: Roll it like a little burrito: sides in first, then roll away from you.
Stir the tomatoes, brown sugar and vinegar together. Spread 1 cup in the slow cooker and scatter the leftover cabbage over it.
Lay the rolls in seam side down, stacking them in layers, and pour the rest of the sauce over the top.
Cover and cook on low for 7 to 8 hours or high for 4, until the rice inside is tender and the rolls read 160°F in the middle.
Timer: 420 min
Food safety: Ground beef, pork and lamb are done at 160°F. When it’s cooked through there’s no pink left anywhere in the pan.
Serve with sauce spooned over, a dollop of sour cream and dill.