Categories: Slow Cooker
Ingredients
- 1 medium head cabbage, cored
- 1/2 tsp olive oil
- 1 cup chopped onion
- 3/4 tsp Hungarian paprika
- 1/4 tsp kosher salt
- 16 oz. can tomato sauce
- 1 1/2 cups beef broth
- 2 tbsp. raisins
- Black pepper
- Filling:
- 10 oz. ground beef
- 10 oz. ground turkey
- 1 cup cooked brown rice
- 1 garlic clove, minced
- 1 large egg, beaten
- 1 tbsp. dried marjoram
- 1 1/4 tsp kosher salt
- 1/8 tsp black pepper
Directions
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Bring a large pot of water to a boil over high heat. Immerse the whole cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it becomes flexible, about 3 minutes. Set the leaves aside to dry and cool. You will need 8 outer leaves. Shave or trim the thick ribs with a knife to make them easy to roll.
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Heat a medium pot over medium heat. Add the oil, onion, paprika, and salt and cook, stirring, until soft, 5 minutes. Set 1/4 cup aside for the filling. To the pot, add the tomato sauce, broth, raisins, and pepper. Simmer for 5 minutes. Scoop 1 cup of the sauce into the slow cooker.
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For the filling: Put the reserve 1/4 cup onion in a large bowl and add the ground beef, ground turkey, rice, garlic, egg, marjoram, salt, and pepper. Add 1/3 cup of the sauce and mix well. Scoop about 1/2 cup of the filling into the center of each cabbage leaf. Roll up the leaves, tucking in the ends. Transfer seam side down to the slow cooker. Top with the remaining sauce.
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Cover and cook on LOW 8 hours.