Stuffed Cabbage

Stuffed Cabbage

For the rolls:

12 cabbage leaves 1 egg, beaten

1/4 cup (65 ml) water or chicken broth

1/4 cup (65 ml) finely chopped onions

1 teaspoon garlic powder

1/4 teaspoon pepper

1 teaspoon salt

1/2 teaspoon sugar

1/2 lb. ground beef

1/2 lb. ground pork

1 cup (250 ml) uncooked rice For the sauce (you can double if you’re a sauce maker):

2 cups (500 ml)/broth

1 can tomato sauce

2 teaspoons Worcestershire sauce

1 teaspoon paprika

1 can tomato soup


Cut off about 1/4 inch from the stem of your head of cabbage and put the cabbage in boiling water for about 1 minute.

Remove the softened leaves. Return the cabbage to the boiling water until you have all your leaves.
You can freeze your remaining cabbage for another recipe.

In a large bowl, combine the ground beef and pork, rice, 1/4 cup water (or chicken broth), garlic powder, pepper, salt, sugar and onion.

Add the egg and mix well. In a separate bowl, combine all sauce ingredients.

Place about 1/3 cup (85 ml) of the meat mixture in the centre of your cabbage leaf and roll up.

Place your cabbage rolls in the slow cooker with the opening towards the bottom of the slow cooker.

Pour the sauce over the rolls. Cook on HIGH for 60 min or on LOW for 90 min . Enjoy!