Cabbage rolls are a lot of work. You blanch the leaves, roll them one by one, and half of them tear. This version skips all of that.
You hollow out one whole cabbage, pack it with the classic beef and rice filling, and set it in the slow cooker in sweet and tangy tomato sauce. Hours later you cut it into wedges at the table.
Why You’ll Love It
- No rolling. One cabbage, one filling, one pot.
- Classic flavor. Beef, rice, onion and a sweet tomato sauce.
- Big wow at the table. It comes out whole and you slice it like a cake.
What You Need
- 1 medium head green cabbage (about 2 to 2 1/2 lb)
- 1 lb lean ground beef
- 1 cup cooked white rice
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 cans (15 oz) tomato sauce (divided)
- 1 can (14.5 oz) diced tomatoes (undrained)
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
You also need a 6-quart oval slow cooker and an instant-read thermometer.
How to Make It
- Pull off any loose outer leaves. Cut about 1 inch off the top of the cabbage and set the top aside.
- With a paring knife and a sturdy spoon, cut out the core and hollow the cabbage from the top, leaving walls about 1 inch thick. Finely chop 1 cup of the cabbage you removed.
- In a bowl, mix the ground beef, rice, chopped cabbage, onion, garlic, egg, salt, pepper, paprika and 1/2 cup of the tomato sauce with your hands.
- Pack the filling into the hollow cabbage, pressing it down gently. Set the cabbage upright in a 6-quart oval slow cooker and put the top back on like a lid.
- Stir the rest of the tomato sauce with the diced tomatoes, brown sugar and vinegar. Pour it over and around the cabbage. Tuck any leftover chopped cabbage into the sauce.
- Cover and cook on LOW for 7 to 8 hours, until a thermometer pushed into the center of the filling reads 165°F.
- Lift the cabbage out with two large spatulas onto a platter. Cut into wedges and spoon the sauce over the top.
Tips
- Pick the right size. Hold the cabbage in your slow cooker before you start. The lid must close.
- Thin walls cook faster. Leave about 1 inch. Thicker walls take longer to soften.
- Use the thermometer. The center is the last part to cook. It must reach 165°F.
- Leftover rice works best. Cold cooked rice packs nicely.
Serving Ideas
Serve wedges with extra sauce, a slice of rye bread or mashed potatoes. A spoon of sour cream on top is good too.
Storage
Keep leftovers covered in the fridge for up to 3 days. Reheat wedges with sauce in the microwave or a covered dish at 350°F until they reach 165°F.
Slow-Cooker Whole Stuffed Cabbage
Cabbage rolls without the rolling: a whole cabbage packed with beef and rice and slow cooked in sweet tomato sauce.
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Ingredients
- 1 medium head green cabbage about 2 to 2 1/2 lb
- 1 lb lean ground beef
- 1 cup cooked white rice
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 cans (15 oz) tomato sauce divided
- 1 can (14.5 oz) diced tomatoes undrained
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
Instructions
- Pull off any loose outer leaves. Cut about 1 inch off the top of the cabbage and set the top aside.
- With a paring knife and a sturdy spoon, cut out the core and hollow the cabbage from the top, leaving walls about 1 inch thick. Finely chop 1 cup of the cabbage you removed.
- In a bowl, mix the ground beef, rice, chopped cabbage, onion, garlic, egg, salt, pepper, paprika and 1/2 cup of the tomato sauce with your hands.
- Pack the filling into the hollow cabbage, pressing it down gently. Set the cabbage upright in a 6-quart oval slow cooker and put the top back on like a lid.
- Stir the rest of the tomato sauce with the diced tomatoes, brown sugar and vinegar. Pour it over and around the cabbage. Tuck any leftover chopped cabbage into the sauce.
- Cover and cook on LOW for 7 to 8 hours, until a thermometer pushed into the center of the filling reads 165°F.
- Lift the cabbage out with two large spatulas onto a platter. Cut into wedges and spoon the sauce over the top.
Notes
Check the center with a thermometer: it must reach 165°F, the USDA temperature for casseroles. Make sure your cabbage fits your slow cooker with the lid closed before you start.
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