Slow cooker mince and cabbage rolls

    Slow cooker mince and cabbage rolls

    (1507)
    79saves
    9hr30min


    1160 people made this

    About this recipe: Cabbage leaves are stuffed with a mixture made of mince, onion and cooked rice, then cooked in a tomato sauce in the slow cooker.

    Ingredients
    Serves: 6 

    • 12 large cabbage leaves, such as Savoy
    • 185g cooked white rice
    • 1 egg, beaten
    • 60ml milk
    • 1/4 onion, minced
    • 450g lean beef mince
    • 1 1/4 teaspoons salt
    • 1 1/4 teaspoons freshly ground black pepper
    • 225ml tomato passata
    • 1 tablespoon brown sugar
    • 1 tablespoon lemon juice
    • 1 teaspoon Worcestershire sauce

    Method
    Prep:30min  ›  Cook:9hr  ›  Ready in:9hr30min 

    1. Bring a large pot of water to the boil. Boil cabbage leaves for 2 minutes to soften; drain.
    2. In large bowl, combine cooked rice, egg, milk, onion, mince, salt and pepper. Place about 1/4 cup of meat mixture in centre of each cabbage leaf; roll up, tucking in ends. Place rolls in slow cooker.
    3. In a small bowl, mix together tomato passata, brown sugar, lemon juice and Worcestershire sauce. Pour over cabbage rolls.
    4. Cover, and cook on Low 8 to 9 hours.
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    Reviews & ratings
    Average global rating:
    (1507)

    Reviews in English (1504)

    by
    0

     -  20 Dec 2012

    by
    3162

    We all really enjoyed these! My kother-in-law gave me a great tip to make this recipe easier: Put you cabbage head in the freezer, and freeze completely. When you take it out and it thaws, the leaves will be wilted and very easy to work with, eliminating the process of boiling the cabbage---one less step!  -  14 Jan 2006  (Review from Allrecipes US | Canada)

    by
    1947

    5 stars (if you follow other reviewers' advice). I am so glad I read the other reviews, because they turned out perfectly! I, too, steamed the entire head of cabbage first, added some garlic powder to the beef mixture (I used 1/8 tsp - perfect!), doubled the sauce (a must!), and baked at 350 (covered with foil) for an hour, instead of using the slow cooker. The only things I would change include using 3/4 tsp. pepper (1 1/4 tsp. was too spicy), and increase the onion to 1/2 cup for more flavor (which I did, and it was great!). I measured exactly 1/4 cup for each roll, and I ended up with 10 rolls. If you are pressed for time, you can substitute 1 Tbl. dried minced onion for the fresh onion. The second time I made this, I sprinkled some salt on the rolls before adding the sauce, and that helped give it more flavor. One more note: be SURE and use VERY lean beef - you don't cook the meat before rolling it into the cabbage leaves, so there will be no way to drain off the fat. Thanks for the recipe!  -  15 Jan 2004  (Review from Allrecipes US | Canada)

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