The snow is starting to fall again and the temperatures are quite cold, so I am cooking up some warm comfort food this week. I've been wanting to make some cabbage rolls for a few years, but never really got around to it because I'm certain they won't taste as good as Nana's.
Tonight I am trying a slow cooker version today. And while this isn't a "dump it in and turn it on" kind of recipe, I love that I don't have to rush around at the dinner hour. In fact, I am going to squeeze in some Christmas shopping before dinner tonight, then come home to a warm, home cooked meal with my family.
Slow Cooker Cabbage Rolls
6 large cabbage leaves
1 cup rice
1/2 lb ground beef
1/4 t black pepper
1 t kosher salt
1/2 t dried thyme
1/4 t garlic powder
1/4 t onion powder
28 oz can crushed tomatoes
The night before:
Fill a pot 1/2 full of water, cover with a lid, and bring to a boil. Once the water boils, turn off the heat, drop the cabbage leaves in the pot, and cover with a lid. Allow the cabbage to steam and soften for about 5-7 minutes. Remove leaves from the water, place them in a container to cool, and store in the refrigerator overnight.
Meanwhile, cook 1 cup brown rice in 2 cups water, following package directions.
Mix together the rice and seasonings in a bowl, cool, and refrigerate overnight.
In the morning:
Mix together the rice and beef and divide evenly among the cabbage leaves. Roll each leaf around the mixture like a burrito, taking care not to tear the leaves.
Spray the slow cooker with a non-stick cooking spray. Add 1/2 cup crushed tomatoes and 1/2 cup water in the bottom; stir.
Place the cabbage rolls in slow cooker, stacking if necessary.
Pour the remainder of the tomatoes on top of the cabbage rolls.
Cook on low for 8 hours or on high for 4 hours.