Slow-cooker Stuffed Cabbage Rolls

As much as I hate to admit it, I’m a big fan of Diners, Drive-ins, and Dives. Guy Fieri might be the biggest douche bag on TV, in close competition with the Jersey Shore cast. He just bothers me, with his frosted tips and abundance of “bling”.  Plus what kind of chef doesn’t eat eggs? Either way, I like the show because it goes around the country finding the lesser known but equally awesome little restaurants that don’t get the notoriety as a celebrity chefs restaurant. On more then one occasion I’ve seen a diner cooking up cabbage wraps in classic European fashion, and I kept telling myself I need to try making them. Well this past weekend I got around to it, and let me say, they were delicious.

A flavorful combination of meat, cabbage, and sauce that works together perfectly and is super easy to make, especially with a slow cooker. The meat is spiced and mixed with rice, the cabbage soft but crunchy (somehow?), and a sauce that is worthy of making by itself.

Ingredients: 

  • 12 cabbage leaves
  • 1 cup cooked white rice
  • 1/4 cup milk
  • 1/4 cup onion, minced
  • 1 garlic clove, minced
  • 1 egg, beaten
  • 1 pound lean ground beef (no less than 90/10)
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 20 ounces tomato sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 2 1/2 tablespoons worcestershire

I removed the cabbage leaves from the raw head of cabbage but later read a good tip to core it out and steam the leaves. After a point the raw cabbage gets impossible to peel off so I would suggest doing the steam method, but removing raw worked too. In any event, you need to bring a large pot of salted water to a boil to soften the leaves. Drop them in for 2 minutes then remove, strain, and set aside. At the same time, cook your rice making at least 1 cup cooked rice.

In a large bowl, mix the cooked rice, egg, milk, onion, garlic, ground beef and salt and pepper. The reason the beef needs to be so lean is that its wrapped raw, so a fatty mix will make for a very greasy roll.

Next, set out the cabbage leaves and scoop about 1/3 of a cup of meat mixture into the lower center of the leaf. Roll the bottom of the leaf over the meat, tuck in the sides, then finish rolling over to seal the meat inside. It looks like a mini green burrito.

 

 

 

 

 

 

 

Once you roll all the meat and leaves together, load them into the bottom of your slow cooker and start the sauce. Mix the tomato sauce, brown sugar, lemon juice, and worcestershire together and whisk quickly. Pour it over top of the rolls so they are completely covered. Set the slow cooker to 250° and let them cook for 8 hours and enjoy!

 

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One response

  1. I just made cabbage rolls the other day. Your recipe is different than mine, but it looks great. I’ve never made them before in a crock pot. That might be the way to do it. Thanks for sharing!

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