Ingredients
The following ingredients have 4 Servings
- Meat Filling
- 1 1/2 lb lean ground beef
- 1/3 sweet onion (, chopped)
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp Creole seasoning ((optional))
- Rice
- 1 1/2 cup cooked white rice
- 1 1/2 cup beef stock
- Sauce
- 2 tbl butter
- 1/2 sweet onion (, diced)
- 1 tsp garlic powder
- 15 oz can tomato sauce
- 15 oz can diced tomatoes (, undrained)
- 1 tbl apple vinegar
- 1 tbl brown sugar
- 1 tsp salt
- 2 heads red cabbage
Instruction
- Bring your cooking liquid for your rice to boil in a small pot and add your rice to cook.
- Cook following manufacturers instructions and then set aside.
- In a separate large bowl, add the meat, onion, garlic powder, onion powder, egg, salt, cumin, and Creole seasoning. Add in your cooked rice and mix to combine.
- Set aside.
- In a separate pot that is large enough to set a colander inside of it, add a small amount of water to the pot and put your cabbage head in the colander and cover.
- Bring the water to boil and let the cabbage steam for 3-4 minutes.
- Remove and repeat with the second head of cabbage.
- Remove your second cabbage head and let cool until you are ready to build your cabbage rolls.
- In one last separate pot, make your sauce.
- Melt the butter and add in the chopped onion.
- Cook until browned and then add in your tomatoes, garlic powder, apple vinegar, sugar and salt. Bring to a low boil and then reduce heat to low.
- Let cook for 15 minutes.
- Carefully peel off the cabbage leaves of the first head of cabbage.
- Using a measuring cup (I used 1/4 cup) or a large spoon, scoop your meat/rice filling and put it in the middle of the cabbage leaf.
- Tuck in the sides and roll the cabbage leaf up, making a small package.
- Set inside of your slow cooker.
- Repeat until all of your meat filling is used.
- Pour your sauce on top of your cabbage rolls and set your slow cooker to low.
- Cook for 8-10 hours.
