Up to this point I had never made stuffed cabbage as all the recipes I found were fairly labor intensive. First there is the chopping of the veggies, then the boiling of the leaves, the cooking of the rice and the searing of the meat; only to then have to be assembled and cooked again. And then what if I didn’t even like it?!
Sometimes I still wake up in the middle of a night with a cold sweat and the fading memory of one certain kohlrabi gratin that took three days to make and one minute to throw out. I still feel ill from the WASTE.
In the spirit of keeping it simple I came up with this recipe. No precooking necessary, can be assembled the night before and is ready when you get home. I literally threw this thing together at 9pm and I think it took all of ten minutes. It can’t be messed up! Don’t worry about the size of the cabbage rolls and how much you fit in there. If you don’t have any pre-cooked rice simply throw some dry in and add enough water or broth to match package cooking directions.
This came out great. It is so worth the minimal effort and I’ll definitely be making it again. Reminiscent of a lasagna with the tomato, mozzarella and ground meat I found it to be nice and hearty. Next time I may try it with some ground beef. This was also a great way to get my daughter to eat some veggies. I simple scooped out her portion and used some rice cheese instead of the mozzarella due to her dairy allergy.
Easiest Slow Cooker Stuffed Cabbage Ever
8 Napa cabbage leaves
1 lb ground turkey (use soy crumbles for meatless)
1 jar pasta sauce
1 big zucchini
1 yellow squash
1 clove garlic
1 cup precooked brown rice
8 oz shredded, part-skim mozzarella (sub Daiya cheese here for vegan)
1. Roughly chunk the onion, zucchini, squash and garlic and process until finely chopped in food processor; pour into large bowl with turkey, ½ the pasta sauce, and rice, season with Italian seasoning.
2. Roll a scoop of the turkey mixture into each of the 8 cabbage leaves and place in a slow cooker sprayed with cooking spray; spread any leftover turkey mixture over the top and pour the remaining ½ jar of pasta sauce over the top. Add a bit of water to the jar (about ¼ cup or less), swish around and pour over the top of the cabbage/turkey rolls. Season with Italian seasoning and cook on low for 8 to 9 hours.
3. Top with mozzarella and garlic powder. Enjoy!
|Amount Per Serving|
|Total Fat||11.4 g|
|Saturated Fat||4.6 g|
|Polyunsaturated Fat||1.1 g|
|Monounsaturated Fat||2.4 g|
|Total Carbohydrate||20.7 g|
|Dietary Fiber||3.7 g|
|Vitamin A||23.1 %|
|Vitamin B-12||3.9 %|
|Vitamin B-6||11.9 %|
|Vitamin C||29.7 %|
|Vitamin D||0.0 %|
|Vitamin E||8.8 %|
|Pantothenic Acid||4.8 %|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|