Slow-cooker {lazy} cabbage rolls with brown rice & herbs

Slow-cooker {lazy} cabbage rolls with brown rice & herbs

Ingredients
  • 1/2 head green cabbage
  • 1 lb lean ground beef
  • 1 medium egg
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 medium onion, diced or grated
  • 2 cups cooked brown rice
For the sauce:
  • 1 28oz can whole or diced tomatoes
  • 1 Tablespoon cane sugar or brown sugar
  • 1 Tablespoon apple cider vinegar
  • 1 small garlic clove, chopped
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 400F and lightly oil a sheet pan. Slice the cabbage into wedges, 1/2 inch thick at the widest part. You should have about 14 wedges. Arrange cabbage on the baking tray; don’t worry if a few pieces overlap each other. Season with salt and pepper, place in the oven and roast for 15 minutes.
  2. Meanwhile, combine beef, egg, parsley, salt, pepper, onion and cooked rice in a large bowl. Using your hands, mix the ingredients together until combined, but do not over mix.
  3. In a blender combine tomatoes, sugar, vinegar, garlic and salt. Blend until smooth.
  4. Once the cabbage is roasted you are now ready to assemble the lazy cabbage rolls in the slow-cooker. Begin with approximately 1 cup sauce: just pour it in and spread it around.
  5. Add a bottom layer of cabbage wedges, about 7, then top with all of the beef/rice mixture. Pat it down a little, but do not pack it. Add another cup or so of sauce on top.
  6. Arrange the second and final layer of roasted cabbage on top of the sauce. Add any remaining sauce around the cabbage. Top with sage leaves or more parsley, if desired.
  7. Place lid on slow-cooker and set to low. Cook for 6 hours. Serve hot with plenty of sour cream as a garnish.

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