Slow Cooker Stuffed Cabbage
Comforting Ukrainian-style stuffed cabbage takes a dip in the slow cooker
When Olia Hercules visited our Test Kitchen, she managed to blow our minds about what to expect when it comes to stuffed cabbage. We loved her dish so much that we adjusted the original recipe just a touch, so it would work in our faithful slow cooker.
To begin, mix together 8 of ounces ground beef and 8 ounces of ground pork with ¼ cup parboiled rice, ½ of a diced onion, 1 ¼ teaspoon of salt and ⅓ cup barberries. Since we didn't have barberries on hand, we soaked some raisins in lemon juice to get a similar effect. Mix this with your hands until just combined.
To roll the cabbage leaves, take a small handful of meat mix and place it in the middle of a blanched savoy cabbage leaf. Fold the sides of the cabbage leaf in first, then tuck the bottom in and roll up and away from you. To get the sauce ready, in the slow cooker mix together 2 tablespoons canola oil, the other ½ of the diced onion, 1 finely grated carrot, 1 tablespoon of tomato paste, 1 teaspoon of sugar, 2 bay leaves, a 14 ½-ounce can diced tomatoes, 1 cup of water and salt to taste. Stir this well to incorporate, and then add the rolled cabbage leaves to the vessel. Depending on the size of your slow cooker, there should be room for 10 to 12 stuffed leaves. Cover the slow cooker and set it on high.
After 2 ½ hours, the cabbage leaves will be ready to be scooped out and served with a dollop of sour cream and lots of dill.
Get more stuffed slow cooker recipes:
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