These traditional stuffed Cabbage Rolls are made with a combination of Beef and Pork, and are simmered for hours in your Slow Cooker. They are perfect to make for your family during the cold winter months. So easy and so delicious.
1 Large Head of Cabbage
1 Onion, finely chopped
2 Cloves of Garlic, minced
1/2 lb of Ground Beef 1/2 lb of Ground Pork
1 cup of Cooked Rice
1/4 cup of Panko Bread Crumbs
1 Tbsp of Worcesteshire Sauce
Salt and Pepper To taste
2 Tbsp of Fresh Chopped Parsley
1 28 oz can of San Marzano Peeled Tomatoes.
2 Tbsp of Brown Sugar
2 Tbsp Red Wine Vinegar
Fill a large pot with water and bring to a boil. Drop the cabbage in and cook it for a few minutes or until the leaves become pliable. Allow to cool for a few minutes.
In a frying pan saute the bacon for a few minutes. Then add the onions and garlic. Continue to cook for a few minutes until the onions get translucent. Set aside to cool when done.
In a large bowl, combine the ground beef, pork, onion, garlic, egg, rice, panko, worcesteshire, parsley and salt and pepper, brown sugar and vinegar. Mix together well so everything is well incorporated.
Blend the tomatoes in a blender and add some of the sauce in the bottom of your slow cooker.
Working with one leaf at a time, lay it flat in front of you, cut out the stem and place about 1/4 of a cup of filling n the center of each one. Roll it up making sure to tuck in the sides as well and place it seam side down in the slow cooker (don’t worry if they don’t all fit in one layer, you can stack them on top of each other a bit if you have to)
Pour the remaining sauce on top. Top with outer Cabbage leaves and cook them on low for 5-6 hours, or high for 3-4 hours. Serve and enjoy!
Watch my video below where I show you how to make this recipe step by step.