Slow Cooker Stuffed Cabbage
Servings: 10 yield(s)
Prep Time: 20 mins
Cook Time: 360 mins
Total Time: 380 mins
Ingredients
  • 1 large green cabbage
  • 1/2 cup rice
  • 1 tsp salt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • pepper to taste
  • 2 lb ground pork
  • 2 cans tomato sauce (15oz/425g each.)
  • 2-3 tbsps "Better then buillon" seasoned vegetable base (Vegetable buillon cubes can be used instead.)
  • 1 tbsp sugar (Optional.)
    • Tomato Sauce
  • 1 can (15oz) of tomato sauce
  • 1 tbsp sugar (Use your own judgement adding sugar. The sauce tastes good when it is sweeter rather than saltier.)
  • 1/2-1 tsp salt (Use only as much as you prefer.)
Instructions
  1. Gather all the ingredients. Fill up a large pot with water and bring it to a boil. Submerge the cabbage and cook it for 5-10min. or until its leaves soften. Put the cabbage on a plate and cut off 10 or more leaves, always starting at the core. Set aside and let cool.
  2. Cook rice (1/2cup rice + 2 1/2 cup water). Any type of rice will work. Place cooked rice in a bowl, season with salt, garlic powder, onion powder and pepper. Mix and let cool completely. Mix meat and cold rice.
  3. Prepare the leaves.
  4. Place 1/2 cup to 1cup of meat mixture (depending on how large you want the rolls to be) on top of the leaf.
  5. Cover the meat with leaf top and encase with its sides. Roll until the end.
  6. One by one place the rolls inside the slow cooker. Make sure they are packed tightly. Add water (only enough to submerge the rolls), vegetable base (or vegetable cubes if using), one can of tomato sauce, and 1 tbsp of sugar (optional).
  7. Cover the slow cooker and set the clock on low for 6 hours.
    8. Tomato Sauce
  8. In a small sauce pan, warm up one can (15oz) of tomato sauce. Season with salt, sugar and pepper. Serve immediately with cabbage rolls.