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Slow Cooker Stuffed Cabbage

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Slow Cooker Stuffed Cabbage


1 large green cabbage

1 lb lean ground beef

1 cup cooked brown rice

1/3 cup finely minced onion

1 egg

2 cans tomato sauce, divided

1 can fire roasted tomatoes

2 tbsp fresh lemon juice

2 tbsp brown sugar

2 tbsp tomato paste

1 clove minced garlic

1/4 tsp nutmeg

1/2 cup chicken stock

Salt and pepper to taste


Bring a large pot of salted water to a boil. Using a large meat fork skewer the cabbage head and lower into the boiling water. Allow it to sit in water for 3-4 minutes until leaves are softened. Remove from the water and pat dry.

In a large bowl, place the ground beef and pork. Add in the brown rice, minced onion, egg, and 1/3 cup of tomato sauce, salt and pepper to taste. Mix well.

To make the cabbage rolls: place the cabbage leaf flat. Place 1/4 cup of mixture in the center in a log shape. Roll up making sure to tuck in the sides. Place seam side down on a plate until ready to place in simmering pot. Place the remaining tomato sauce, crushed tomatoes, lemon juice, brown sugar, tomato paste, paprika, garlic and chicken stock in a stock pot. Bring it to a simmer and remove from heat.

Place the chicken stock in the bottom of the crock pot. Chop up the remaining cabbage leaves and place in the bottom of the pan. This is the cabbage nest. Place 1/2 the rolls on top and use 1/2 of the sauce to cover and repeat. Cook on LOW for 3-4 hours.

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