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Per serving
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- 1
Soften the cabbage
Working in batches, cook the cabbage leaves in boiling water for 3-5 minutes, until crisp-tender. Drain and cool slightly, then trim the thick vein from the bottom of each leaf with a shallow V-shaped cut so they roll easily.
- 2
Mix the filling
In a large bowl, stir together the cooked brown rice, finely chopped onion, lightly beaten egg, milk, salt and pepper. Add the ground beef and mix lightly but thoroughly. Cooking the rice first means cheap 90% lean beef is all you need.
- 3
Roll them up
Place about 1/4 cup of the beef mixture on each cabbage leaf. Pull the cut edges together to overlap, fold over the filling, then fold in the sides and roll up.
- 4
Layer and slow-cook
Set 6 rolls seam side down in a 4- or 5-quart slow cooker. Whisk the tomato sauce, brown sugar, lemon juice and Worcestershire together and pour half over the rolls. Add the remaining rolls and sauce on top. Cover and cook on low 6-8 hours, until a thermometer in the beef reads 160 degrees and the cabbage is tender.
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Slow-Cooker Beef and Rice Cabbage Rolls
Created by: BudgetBites
Ingredients
- 12 cabbage leaves
- 1 cup brown rice
- 1/4 cup onion
- 1 egg
- 1/4 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb ground beef
- 8 oz tomato sauce
- 1 tbsp brown sugar
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
Instructions
- Soften the cabbageWorking in batches, cook the cabbage leaves in boiling water for 3-5 minutes, until crisp-tender. Drain and cool slightly, then trim the thick vein from the bottom of each leaf with a shallow V-shaped cut so they roll easily.
- Mix the fillingIn a large bowl, stir together the cooked brown rice, finely chopped onion, lightly beaten egg, milk, salt and pepper. Add the ground beef and mix lightly but thoroughly. Cooking the rice first means cheap 90% lean beef is all you need.
- Roll them upPlace about 1/4 cup of the beef mixture on each cabbage leaf. Pull the cut edges together to overlap, fold over the filling, then fold in the sides and roll up.
- Layer and slow-cookSet 6 rolls seam side down in a 4- or 5-quart slow cooker. Whisk the tomato sauce, brown sugar, lemon juice and Worcestershire together and pour half over the rolls. Add the remaining rolls and sauce on top. Cover and cook on low 6-8 hours, until a thermometer in the beef reads 160 degrees and the cabbage is tender.