Description
A comforting, hands-off meal featuring tender cabbage leaves wrapped around a seasoned ground beef and rice filling, simmered in a rich tomato sauce.
Ingredients
Scale
- 1 large head green cabbage ((about 3–4 lbs))
- 1 pound ground beef
- 1 cup long-grain white rice ((uncooked))
- 1 medium yellow onion ((finely chopped))
- 2 cloves garlic ((minced))
- 1 can diced tomatoes ((14.5 oz, with juices))
- 1 can tomato sauce ((8 oz))
- 1 tablespoon brown sugar
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 cups water or beef broth
Instructions
- Boil the whole cabbage head for 5-7 minutes until outer leaves are pliable. Peel leaves, trim thick ribs, and chill in ice water.
- Mix ground beef, uncooked rice, onion, garlic, salt, pepper, and paprika in a bowl.
- Place a cabbage leaf on a surface, add ¼ cup filling, fold sides, and roll tightly. Repeat until filling is used.
- Whisk diced tomatoes, tomato sauce, brown sugar, parsley, and water/broth. Pour over rolls in the slow cooker.
- Cover and cook on Low for 6-8 hours until cabbage is tender and meat reaches 160°F.
- Prep Time: 30 minutes
- Cook Time: 360 minutes
- Category: main course
- Cuisine: American
Nutrition
- Serving Size: 1
Keywords: Store leftovers in the fridge for up to 4 days. Freeze for up to 3 months. Reheat gently with a splash of water if sauce thickens.