Cabbage leaves stuffed with ground beef and rice and slow cooked in a tomato sauce.
Prep Time2 hourshrs
Course: Main Course
Cuisine: Polish
Keyword: Stuffed Cabbage Rolls
Servings: 6
Equipment
Slow Cooker
Ingredients
1headcabbageabout 4-5 lbs
1onionchopped in fine dice
2lbsground beef
1-1/2cupscooked rice
1-1/2 to 2 tspsalt
1tsppepper
2 canscondensed tomato soup
2canswater
2lgeggs
Instructions
Wash and remove core from the cabbage. Place whole cabbage head in a pot of boiling salted water. Cook until outer leaves become softened and easily removed. Keeping the leaves whole, remove them one at a time as they cook and place them in a large metal bowl to drain and cool.
When you have 15-20 large leaves, remove the remaining head and chop to use as a base for the cabbage rolls. Cut out the thick center stem on each leaf making a V-cut on each side and remove. Chop up the stems to be added to the filling mixture later. Set aside.
Heat a skillet over medium high heat and brown the ground beef. Add onion and cook 2-3 minutes until translucent. Add the chopped cabbage stems (about 1/2 cup). Add salt and pepper, and cooked rice and combine. Taste and adjust seasonings as needed. Add 2 beaten eggs and mix well. Set aside to cool.
Place a 1-2 heaping tablespoons of filling on the base of each cooked cabbage leaf. Roll like a burrito folding in sides. Arrange these on top of cut cabbage in the slow cooker, or in a casserole dish.
Mix 2 cans of tomato soup with 2 cans of water. Pour over the stuffed cabbage rolls making sure there is plenty of liquid covering the rolls.
Set slow cooker for 4 hours for fast cooking, or 6-8 hours for slower cooking. If using a casserole dish, place in 350 F oven for 1 to 1-1/2 hours or until hot and bubbling on sides. Watch liquid to make sure it is covering the cabbage rolls.
Serve cabbage rolls with the tomato sauce to cover.