Slow Cooker Stuffed Cabbage Rolls Recipe -

This Slow Cooker Stuffed Cabbage Rolls recipe features tender cabbage leaves wrapped around a savoury filling of seasoned meat and rice, gently simmered in a rich tomato sauce.This easy slow cooker meal is warm, filling, and perfect for the whole family

Ingredients

1 large green cabbage
500g (1 lb) ground beef or pork (or a mix of both)
100g (½ cup) cooked rice
1 small onion, finely chopped
2 garlic cloves, minced
1 egg
1 tsp paprika
Salt and black pepper, to taste
1 x 400g (14 oz) can chopped tomatoes
300ml (1¼ cups) beef or vegetable stock
2 tbsp tomato purée
1 tbsp Worcestershire sauce
1 tsp dried mixed herbs
Fresh parsley, chopped, to garnish (optional)

Slow Cooker Stuffed Cabbage Rolls: Instructions

Bring a large pot of water to a boil.
Carefully remove the core from the cabbage, then place the whole cabbage into the boiling water for 3–4 minutes to soften the leaves.
Gently peel off the softened outer leaves and set aside, returning the cabbage to the water as needed to soften more leaves.
Trim the thick centre vein from each leaf so they roll more easily.
In a bowl, combine the ground meat, cooked rice, chopped onion, garlic, egg, paprika, salt, and pepper.
Mix well until fully combined.
Put a spoonful of the meat mix at the bottom of each cabbage leaf.
Fold in the sides of the leaf and roll tightly to enclose the filling.
In a bowl, mix the chopped tomatoes, stock, tomato purée, Worcestershire sauce, and dried mixed herbs.
Pour a thin layer of the tomato sauce into the base of the slow cooker.
Arrange the cabbage rolls seam-side down in the slow cooker, packing them snugly together.
Pour the remaining tomato sauce evenly over the rolls.
Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the cabbage is tender and the filling is cooked through.
Try the sauce and add more salt or pepper if it needs more flavor.
Garnish with fresh parsley, if desired, and serve hot with extra sauce spooned over the top.