Slow Cooker Cabbage Rols

By christoph

Tender leaves of cabbage wrapped around a filling of seasoned ground beef, sausage, and rice simmered in a rich tomato and beef broth create this old-world favorite. Hearty and delicious, cabbage rolls to me are simply some of home cooking at its best.

Ingredients

• Rolls:
• 1 pound ground beef
• 1 pound pork sausage
• 1 cup onion, diced
• 1 cup white rice, cooked
• 4 cloves of garlic, minced
• 1 egg
• 2 teaspoon caraway seed
• 1 teaspoon ground paprika
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 16 cabbage leaves, blanched (1 to 2 heads depending on size)
• Cooking Liquid:
• 2 cans diced tomatoes (20 to 28 ounces)
• Beef stock (see cooks notes)
• 1/4 cup onion diced
• 3 cloves garlic, minced
• 1 teaspoon ground paprika
• Salt & Pepper
• Suggested topping:
• 1/2 cup Greek yogurt or sour cream
• 2 green onions, finely sliced
• 1 Tablespoon fresh dill, chopped

Preparation

Step 1

Place meats, egg and all spices in a large bowl and combine well.

Separate and blanch cabbage leaves. Place on a towel to dry, pat dry if needed.

Place about 1/4 cup of uncooked filling on each leaf and roll. Place seam side down in a crock pot. Repeat until you are out of filling.

Pour the tomatoes and beef stock over the cabbage rolls. Add enough liquid to almost cover the rolls. Add onion, garlic and spices.

Cover and cook on high for about 1 hour or until liquid is bubbling. Reduce to low and cook for 4 to 5 hours. Test rolls with a pair of tongs, rolls will be feel firm when done and the cabbage will be pale and somewhat translucent.

In a small bowl combine yogurt, green onion, and dill.

Use tongs to carefully remove cabbage rolls from the cooker. Place a couple of cabbage rolls in a shallow bowl and spoon some of the tomato beef broth over. Top with a dollop of the yogurt. Enjoy!