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This is one of my favorite recipes. I’ve tried the unstuffed version and the oven version, but this is best cooked on low in the slow cooker. Is there any busy woman out there who doesn’t love her slow cooker? It’s like having a kitchen robot, I tell it when I want dinner, toss in the ingredients, and at supper time, an amazing meal is ready. Now if we could do this for the rest of the house…
Depending upon how long you’re gone for the day and how hot your slow cooker cooks, you might find it over cooks. Because my sweet mother lives up the road, I’ve often dropped off my slow cooker so she could turn it off for me, but now that I’ve discovered from our affiliate partner Amazon this little programmable slow cooker (isn’t that the coolest thing ever), I won’t have to try and fit putting my slow cooker in day care while I’m gone.
My picky seven-year-old will eat this with gusto and it’s even better the second day.
Combine rice, egg, milk, onion, garlic, beef, salt, and seasonings in large bowl. Tip: If you want more veggies, try grated carrots or cauliflower in place of the rice or quinoa. Place 1/4 cup meat mixture in center of leaf and roll, tucking ends. Place seam side down in slow cooker.
Mix all sauce ingredients together and pour over rolls. Depending upon the size of the cabbage, I sometimes double the sauce if I have more than 10 rolls, or if I want extra sauce to sop up my bread.
Cook on low 8 hours in slow cooker, or on high for 4 hours if you didn’t get it started in time. Now ooh and ahh with your family. It’s the perfect mix of sweet and sour. The texture of the cabbage reminds me of pot stickers, another favorite.
- 10 cabbage leaves
- ½ cup uncooked wild rice or quinoa
- 1 egg, beaten
- ¼ cup milk
- ¼ cup minced onion
- 1 clove minced garlic
- 1 tsp. salt
- ½ tsp. pepper
- 1 lb. lean ground beef
- Sauce (If you like lots of sauce, feel free to double this, I’ve done it both ways)
- 1 15 ounce can tomato sauce
- 2 Tbs. brown sugar
- 2 Tbs. lemon juice or apple cider vinegar
- 2 tsp. Worcestershire sauce
- Boil a pot of water and add head of cabbage, cook for 2 minutes and drain. (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)
- Combine rice, egg, milk, onion, garlic, beef, salt, and seasonings in large bowl. Place ¼ cup meat mixture in center of leaf and roll, tucking ends. Place seam side down in slow cooker.
- Mix all sauce ingredients together and pour over rolls. Cook on low 8 hours in slow cooker.
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The sauce is especially good when sopped up with some homemade bread made in less than 5 minutes a day.
What’s your favorite slow cooker dish?
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