This is one of those recipes that I never had high expectations for, but turned out to be a huge success.
Although my cabbage rolls are not super traditional, they sure are tasty!
I use marinara in my cabbage roll recipe instead of regular tomato sauce. If you do not have time to make your own, (or don’t have a quart frozen in the freezer like I always do!) jarred marinara works fine.
slow cooker cabbage rolls
1 head cabbage *
4 c marinara
5 T brown sugar
4 T lemon juice
4 t Worcestershire sauce
1 lb 80/20 ground beef
1 c cooked brown rice
1 egg, beaten
1/4 c <marinara
1/4 c onion, finely diced
1 t kosher salt
1/4 t pepper
*You will not need the whole head of cabbage, only about 12 of the leaves.
Place the head of cabbage in a large pot and cover with water. Bring pot to a boil, and simmer for about 5-10 minutes, or until the leaves soften and are limp. Remove 12 leaves from the head and set aside.
In a large bowl, whisk together 4 c marinara, brown sugar, lemon juice, and Worcestershire sauce. Set aside.
In a separate bowl, mix together the ground beef, rice, egg, 1/4 c marinara, onion, salt and pepper.
Place about 1/4 c of beef mixture in center of each cabbage leaf. Fold the sides in, and then roll. Lay cabbage rolls in slow cooker seam side down. Cover with sauce. Cook on low for 7 hours.
Prep ahead: make sauce and rolls the night before and store in separate containers in your refrigerator.