Whether you enjoy them for New Year’s or any meal, cabbage rolls are a traditional favorite. Try my slow cooker version with tender cabbage leaves stuffed with a savory meat & rice filling and topped with a flavorful tomato sauce. Smart Recipes, Eastern European Recipes, Beef,Vegetables Recipes, Recipes Beef,Vegetables Eastern European Slow Cooker Stuffed Cabbage In Tomato Sauce Slow Cooker Stuffed Cabbage In Tomato Sauce Recipe | RecipeSavants.com PT6H25M Serves 6 Ingredients: 1 Head Of Cabbage 0.5 Cup Long Grain Rice 1 Tablespoon Unsalted Butter 1 Onion 1 Clove Garlic 1 Pound Lean Ground Beef 1 Large Egg 1 Teaspoon Dried Savory 0.75 Teaspoon Salt 0.25 Teaspoon Freshly Ground Black Pepper 1 Can Italian Tomatoes 2 Tablespoons Light Brown Sugar 2 Tablespoons Lemon Juice In a large pot add water and lightly salt. Place the pan over high heat and bring the water to a brisk boil. Add the cabbage, cover the pot and cook until the outer layers of the cabbage peel off easily. Remove the tender leaves and pick out 10 of the largest leaves. Save the remaining cabbage for another use. Remove the thick ribs in the center of each leaf. In a saucepan add water and lightly salt. Place the pan over high heat and bring the water to a boil. Reduce the heat to medium and stir in the rice. Cook for 5 minutes then drain and rinse under cold water and drain well again. In a cast-iron skillet over medium heat, add and melt the butter. Stir in the onion and saute until the onion is soft, about 5 minutes. Stir in the garlic and cook for another minute. In a large mixing bowl, add the onion-garlic mixture, rice, ground beef, egg, savory, salt & pepper; mix to combine. Spread 1/3 cup of the filling into the center of each cabbage leaf. Fold the sides of the leaves over the filling and roll up the cabbage. Place the cabbage rolls, seam side down, into the slow cooker. In a large mixing bowl stir together the tomatoes with their juice, brown sugar and lemon juice. Pour the mixture over the cabbage into the slow cooker. Cover and cook on low for 6 hours or until the cabbage is fork tender.

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