INGREDIENTS:
1 Head Fresh Cabbage ( I used pointed cabbage for this) but you can use any cabbage
1 Large Onion (Diced)
900g Extra Lean Ground Beef
1 Cup Cooked White Rice (I like to just under cook the rice for this slow cooker recipe)
1 Large Egg
3 Teaspoons minced garlic
1 Teaspoon Salt
1 Teaspoon Freshly Ground Black Pepper
1 Large jar of passata sauce
3 Tablespoons red wine vinegar mixed with 2 Teaspoons of sugar
Herbs: I don't measure my herbs use as much or as little as you like, I tend to like more dill in mine.
Dill leaf, Basil, Paprika, Mixed Herbs, Parsley.
WHAT TO DO:
- Core the head of cabbage and carefully remove each individual leaf off of the head and wash to remove dirt. Reserve a few chopped leaves to line the bottom of the slow cooker
- Place clean cabbage leaves in a pot of boiling water and cook for a few minutes, drain, separate gently place the leaves on a clean tea towel, set aside.
- In a large mixing bowl, add the raw ground beef, egg, salt, pepper, onions and rice, herbs and a little of the Passata sauce, mix well with your hands to combine thoroughly.
- Line the bottom of the slow cooker with the uncooked chopped cabbage leaves, you just need enough to cover the bottom. Pour a little of the sauce over the cabbage.
- Taking one steamed cabbage leaf at a time, add two to three tablespoons of the meat mixture on a cabbage leaf.
- Using your hands, gather the meat on one end of the leaf and neatly roll the cabbage leaf around the meat mixture.
- Layer the rolled cabbage rolls into the slow cooker. Layering the rolls as you add them to the slow cooker until you have used all of the meat mixture.
- In a medium mixing bowl, whisk together remaining Passata sauce with the sugar and red wine vinegar.
- Pour the tomato sauce evenly over the top of the cabbage rolls.
- Cover and cook on high for 3 hours or until the meat filling inside the cabbage rolls is cooked through and no longer pink inside.
- Garnish with chopped fresh parsley if desired before serving and ENJOY!
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