World's Best Crock Pot Cabbage Roll Casserole
This hearty and savory Crock Pot Cabbage Roll Casserole is cooked in a rich tomato sauce with cabbage, beef, and herbs! Super easy to make, this Crock Pot Cabbage Roll Casserole makes for a perfect weeknight meal!
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Slow Cooker Cabbage Casserole
Slow Cooker Cabbage Casserole
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Deliciously easy, this Cabbage Roll Casserole recipe cooks up in the slow cooker all day. All of the flavor without all of the fuss!
HEALTHY EATS 3: Crockpot Stuffed Cabbage Rolls
Yay for healthy food that tastes good! I love to throw these into my crockpot, leave for a couple of hours, and then BAM...you have a delicious and healthy meal ready for dinner!
Stuffed cabbage rolls recipe:
How to make brown rice and quinoa:
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Stuffed Cabbage Rolls in a Crockpot slow cooker
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1 head of green cabbage
2 pound ground beef
1 pounds ground pork (or sausage meat--I used turkey sausage)
1 1/2 cups instant rice (I used Minute Rice--but you can use regular rice)
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/2 teaspoons salt (I used 1/4 tsp and that didn't seem to be enough)
1 large onion, ground with onion juice
2 (15 oz) cans tomato sauce
Remove the core of the cabbage with a paring knife. Place the cabbage core side down in a microwave safe dish. Add 1 cup of water and microwave on high power for 12 minutes. Rinse the cabbage with cold water until cool enough to handle. Remove the leaves that come off easily without breaking. You can cut away more of the core if needed to loosen the leaves. Set aside 3 or 4 of the tough dark green outer leaves for later. To remove the remaining useable size leaves, place the cabbage back in the microwave and cook on High for 5 minutes. Repeat the cooling process.
Mix together all of the filling. Roll in the cabbage leaves. Line extra cabbage in the crockpot. Place rolled up cabbage rolls into crockpot and pour tomato sauce over the stuffed rolls. Turn onto low for 4-5 hours. Enjoy!
Ina Garten's Stuffed Cabbage a la Contessa | Barefoot Contessa | Food Network
Ina makes a classic Jewish comfort food — sweet and sour stuffed cabbage!
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Stuffed Cabbage
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 20 min
Prep: 20 min
Cook: 1 hr
Yield: 6 servings
Ingredients
3 tablespoons good olive oil
1 1/2 cups chopped yellow onions (2 onions)
2 (28-ounce) cans crushed tomatoes and their juice
1/4 cup red wine vinegar
1/2 cup light brown sugar, lightly packed
1/2 cup raisins
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 large head Savoy or green cabbage, including outer leaves
For the filling:
2 1/2 pounds ground chuck
3 extra-large eggs, lightly beaten
1/2 cup finely chopped yellow onions
1/2 cup plain dried breadcrumbs
1/2 cup uncooked white rice
1 teaspoon minced fresh thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Directions
For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent. Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally. Set aside.
Meanwhile, bring a large pot of water to a boil.
Remove the entire core of the cabbage with a paring knife. Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible. Set the leaves aside. Depending on the size of each leaf, you will need at least 14 leaves.
For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper. Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
Preheat the oven to 350 degrees F.
To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven. Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife. Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll. Place half the cabbage rolls, seam sides down, over the sauce. Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot. Pour the remaining sauce over the cabbage rolls. Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender. Serve hot.
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Ina Garten's Stuffed Cabbage a la Contessa | Barefoot Contessa | Food Network