SAVORY CABBAGE ROLLS

• servings: 8
• total time: LOW for 4 to 5 hours

Ingredients

1 head fresh cabbage

1 large onion, diced

2 pounds (about 1 kg) extra-lean ground beef

3 whole eggs

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 cup (158 g) cooked white or brown rice

1 can (10.75 ounces, or 305 g) canned tomato soup

11.5 ounces (340 ml)

100% vegetable juice

2 tablespoons (32 g)

Worcestershire sauce

Directions

1. Remove the stem from the cabbage and peel back each

2. In a large stockpot fitted with a colander or steaming rack, add individual leaf.

2 inches (5 cm) of water and place pot on the stove top. Put the cabbage head in the colander or on the steaming rack. Cover the pan and steam the cabbage for 1 to 2 minutes.

3. Carefully remove the cabbage from the steaming pot and place in

4. In a small skillet on the stove top, cook the onions until translucent a bowl of ice-cold water. Set aside.

and starting to turn brown. Remove from the heat and set aside.

5. In a large mixing bowl, mix together the ground beef, eggs, salt.

6. Taking one cabbage leaf at a time, add a heaping tablespoon of the pepper, cooked onions, and rice.

meat mixture to the bottom half of the leaf.

7. Roll the cabbage around the meat mixture.

8. Layer the cabbage rolls in the bottom of the slow cooker.

9. In a small bowl, mix together the tomato soup, vegetable juice, and Worcestershire sauce. Pour over the cabbage rolls in the slow cooker 10. Cover the slow cooker. Cook on LOW for 4 to 5 hours.

Notes

Serves: 8 / Cook Time: 4 to 5 hours on LOW | Slow Cooker Size: 6-quart (5.7-L)

Cabbage rolls are a fun old-school dinner that Katie likes to make for Sunday dinner. There is a bit of prep work involved. But when you have everything prepped and in the cooker, you can just let it do its thing and This recipe uses cooked rice. You can cook the rice either on the stove top or in a rice cooker, or just wait cook away while you go on about your day.

NOTES: There is no right or wrong way to roll cabbage rolls. Being the frugal person that 1am, l like to use as much of the cabbage as i can.

I will cut the larger cabbage leaves in two and make two smaller rolls. Any leftovers freeze well, too. So, you could make up a batch and freeze them. Then, you can just reheat for dinner ar lunches on a different o