Slow Cooker Cabbage Rolls

Slow Cooker Cabbage Rolls: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

1 small head green cabbage

1 pound (455 g) leanest ground beef

2 cups (330 g) cooked brown basmati rice

1/2 cup (80 g) minced onion (the food processor will do this quickly)

1/4 cup (60 ml) milk (low-fat cow’s or plain, unsweetened soy or almond)

1 egg, beaten

4 cloves garlic, minced

1 stalk celery, finely diced

1 teaspoon salt

3/4 teaspoon fresh-ground black pepper, or more, to taste

Few dashes hot pepper sauce, to taste

2 cans (each 14.5 ounces, or 410 g) diced tomatoes, undrained

1 can (6 ounces, or 170 g) tomato paste

1 teaspoon Sucanat or sugar

2 tablespoons (28 ml) red wine vinegar

1 tablespoon (15 ml) Worcestershire sauce (organic, to avoid high-fructose corn syrup)

3/4 teaspoon garlic powder

3/4 teaspoon onion powder

1/2 teaspoon oregano

1/4 teaspoon each salt and fresh-ground black pepper

Cooking Instructions:

Core and steam the whole cabbage head in a large steamer pot of boiling water for about 4 minutes, or until the leaves are just tender and pliable. Remove the cabbage, reserving a few cups of the cooking liquid, and separate the leaves, cutting away and discarding any hard ribs. Set aside.

In a large bowl, gently and thoroughly mix together the beef, rice, onion, milk, egg, garlic, celery, salt, pepper, and hot sauce, until well combined.

Line the bottom of a large slow cooker with the small or torn cooked leaves from the cabbage. Using the larger leaves, place a generous 1/4 cup (50 g), more for the large leaves, of mixture into each cabbage leaf, folding the bottom up over the mixture, then folding the sides over and rolling from the bottom up. Place the rolls, seam-side down, on top of the cabbage layer in the cooker, nestling them close together, and stacking them when necessary.

Mix the diced tomatoes with the tomato paste, Sucanat, vinegar, Worcestershire, garlic powder, onion powder, oregano, salt, and pepper until well combined, and pour over the top, adding enough reserved cabbage stock to just cover the rolls. Cook on low for 8 to 9 hours, or until the rolls are tender and the beef is cooked through.