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
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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