I really like cabbage rolls, but rarely get to have them because no one else in the family likes them. I think I could make this recipe without the family even realizing it had cabbage in it if I chopped it really small. Let me know if you try it.
Ingredients
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 small head green cabbage, chopped
1 (14.5 oz) can diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 cup long-grain white rice, uncooked
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried basil
1 tsp dried oregano
1 tsp paprika
1 tsp salt
½ tsp black pepper
Serves: 6 | Prep time: 20 minutes | Cook time: 6–8 hours
How to Make: Brown the beef and onion in a skillet until the beef is no longer pink; drain well and add the garlic for the final 30 seconds. Add cabbage, beef mixture, diced tomatoes, tomato sauce, rice, broth, Worcestershire, basil, oregano, paprika, salt, and pepper to the slow cooker. Stir well, making sure the rice is submerged in liquid. Cover and cook on LOW for 6–8 hours, until the cabbage and rice are tender. Stir before serving; if the mixture becomes too thick, loosen it with a splash of hot beef broth.
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