A recipe to fall for this season: Crockpot Stuffed Cabbage Rolls

Temperatures dropping mean it’s crockpot season. Here’s a classic, healthy Crockpot recipe.

Crockpot Stuffed Cabbage Rolls

Ingredients for Tomato Sauce

28 oz. can of crushed tomatoes (do not drain)

15 oz. can tomato sauce

2 tbsp tomato paste

1/2 onion (finely chopped)

4 cloves minced garlic

1 tbsp red wine vinegar

2 tbsp brown sugar

Oregano, salt + pepper

Ingredients for Cabbage Rolls

1 head cabbage

1 lb ground beef (or turkey)

1 cup cooked white rice

1 egg

Paprika, onion powder, oregano, parsley (fresh or dried), salt + pepper

Directions: Prepare the leaves first, bring a large pot of water to boil, add salt. Then, add whole head of cabbage (after removing end/core). Remove from water and cut off thick part of leaves to flatten.

Next, prepare the filling. Combine all cabbage roll ingredients listed above in a large mixing bowl. Add sauce ingredients to separate mixing bowl. Make sure to spray your crockpot with cooking spray. Layer two cabbage leaves on bottom of crockpot. Transfer half the tomato sauce to bottom of slow cooker (over the 2 cabbage leaves that are not filled).

Now it’s time to assemble the leaves. Add about 2 tbsp of filling inside one cabbage leaf + roll. Make sure to seal both ends. Repeat for all remaining leaves. Pour remaining sauce on top. Cook on high for four hours and serve.

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