Description
A cozy, hands-off slow cooker dish featuring deconstructed cabbage rolls with seasoned beef, rice, and tangy tomato sauce.
Ingredients
- 1 medium head green cabbage, cored and thinly sliced
- 1 1/2 lb ground beef
- 1 cup long-grain rice, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1/2 cup beef or vegetable broth
- 2 tbsp brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp olive oil
- Fresh parsley, chopped, for serving
Instructions
- Heat olive oil in a skillet over medium heat. Add chopped onion and garlic; sauté until fragrant and translucent.
- Add ground beef, breaking it up with a spoon; cook until no longer pink. Drain excess fat.
- In a large bowl, stir together crushed tomatoes, tomato sauce, beef broth, brown sugar, Worcestershire, apple cider vinegar, smoked paprika, thyme, salt, and pepper. Add the rinsed rice and mix well so the rice is evenly coated.
- Lightly spray or oil the slow cooker insert. Place half of the sliced cabbage on the bottom as a base layer.
- Spoon half of the meat mixture over the cabbage, then pour half of the tomato-rice sauce over the top. Repeat with the remaining cabbage, meat, and sauce, ending with a sauce layer on top.
- Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours. The cabbage should be tender and rice fully cooked.
- Stir gently to combine before serving. Taste and adjust seasoning. Sprinkle chopped parsley over bowls and serve with crusty bread.
Notes
Make sure to rinse the rice to prevent gumminess. For gluten-free options, use gluten-free Worcestershire sauce and certified gluten-free broth.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Eastern European