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Slow Cooker Cabbage Rolls

Cabbage leaves stuffed with a savory beef and cauliflower rice filling, covered in herbed tomato sauce. Slow Cooker Cabbage Rolls
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These diabetic friendly Slow Cooker Cabbage Rolls are a modern take on a classic comfort food. Using a slow cooker and cauliflower rice instead of traditional rice creates tender, flavorful rolls perfect for blood sugar management.

Ingredients

Scale
  • 1 large head green cabbage
  • 1 pound lean ground beef (93/7 works well)
  • 1/2 cup cooked cauliflower rice
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 (15-ounce) can no-sugar-added tomato sauce
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon apple cider vinegar
  • 1/2 cup low-sodium beef or vegetable broth

Instructions

  1. Bring a large pot of water to boil. Carefully remove the core from the cabbage using a sharp knife. Submerge the entire head in boiling water for about 5-7 minutes. As the outer leaves become tender and pliable, gently peel them away with tongs. Return the cabbage to the water to soften the inner leaves. You will need about 12-14 large leaves. Once all leaves are removed, set them aside to cool slightly. Trim the thick rib from the bottom of each leaf to make rolling easier.
  2. In a large mixing bowl, combine the ground beef, cauliflower rice, diced onion, minced garlic, egg, parsley, oregano, smoked paprika, salt, and pepper. Mix gently with your hands or a fork until just combined. Be careful not to overmix, as this can make the filling dense.
  3. Lay a cabbage leaf flat on your work surface. Place about 1/4 cup of the meat mixture near the bottom center of the leaf. Fold the bottom of the leaf over the filling, then fold in the sides, and roll up tightly, similar to how you would roll a burrito. Repeat with remaining leaves and filling.
  4. In a medium bowl, whisk together the tomato sauce, diced tomatoes, tomato paste, Worcestershire sauce, apple cider vinegar, and broth until well combined. Pour about 1 cup of the sauce into the bottom of your slow cooker. Arrange the cabbage rolls seam-side down in the slow cooker, packing them snugly. Pour the remaining sauce over the top, making sure all rolls are covered. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the cabbage is tender and the filling is cooked through.

Notes

These cabbage rolls store beautifully. Refrigerate leftovers in an airtight container for up to 4 days. To freeze, arrange cooled cabbage rolls in a single layer on a baking sheet and freeze until solid, then transfer to freezer bags or containers for up to 3 months. Reheat gently in the microwave or in a covered baking dish in a 350°F oven until heated through.

Nutrition

Find it online: https://www.stacksipsnack.com/slow-cooker-cabbage-rolls/