Dad's Stuffed Cabbage In a Slow Cooker
Serving Size / Yield
- 2 lb. cabbage (1 head cabbage)
- 1 lb. ground beef
- 1/2 C. uncooked rice
- 1 lg. onion, finely chopped
- 3 cloves garlic, minced
- 1 egg, beaten
- 1/4 tsp. salt (or to taste)
- 1/4 tsp. pepper (or to taste)
- 1/8 tsp. red pepper flakes (optional)
- 1 Tbs. brown sugar
- 1/4 tsp. Worcestershire sauce
- 2 (8 oz.) cans tomato sauce
Remove 15 large outer leaves from the cabbage and immerse in a large pot of boiling water for about two minutes or until the outsides are limp but the stalk is still slightly firm. Alternatively, boil the entire head of cabbage for 5 minutes to soften the leaves, then remove them. Pat the leaves dry with a paper towel and set aside.
In a small saucepan, combine the red pepper flakes, tomato sauce, Worcestershire sauce, and brown sugar and heat until combined. Keep warm.
In a medium bowl, combine the salt, pepper, rice, onion, garlic, egg, and ground beef. Spoon a generous amount of the mix into the cabbage and roll closed, tuck in the sides. Be careful not to overfill, as the rice will expand during cooking and could break the leaves.
Lay the cabbage rolls into your slow cooker and turn it on low. Gently pour the tomato sauce mixture over the cabbage rolls and cook on low for 10 hours.