Healthy Stuffed Crock Pot Cabbage Recipes

CABBAGE ROLL CASSEROLE (CROCK POT VERSION)

Steps:

• Brown beef or pork, onion, garlic and seasonings over medium heat until no pink remains. Drain.
• Add 1 cup tomato sauce, 1 cup water and ½ can of tomato soup and diced tomatoes to the beef.
• Stir in rice, and mix well until heated through. Remove from heat.
• Chop cabbage into 4 wedges and remove core. Chop into chunks (mine were about ¾"x1 ½").
• Layer ½ of the meat mixture and ½ of the cabbage in the slow cooker. Repeat layers. Place half the meat and then half the cabbage in cooker.
• Combine the remaining tomato soup, remaining tomato sauce and ⅓ cup water. Pour over top of cabbage.
• Cook on low 4-6 hours or just until rice is cooked. Once done, turn slow cooker off, sprinkle cheese on top and let sit 10 minutes to set and melt cheese.

CROCK POT STUFFED CABBAGE

Steps:

• Wash cabbage leaves. Boil 4 cups of water. Turn heat off and soak the leaves in the water for 5 minutes. Remove, drain and cool.
• Combine remaining ingredients except tomato paste and water. Place 2 Tablespoons of mixture on each leaf and roll firmly. Stack in the crock pot.
• Combine tomato paste and water and pour over stuffed cabbage.
• Cover and cook on low for 8-10 hours.

HEALTHY STUFFED CROCK POT CABBAGE

Steps:

• Place the first 7 ingredients in a pot to cook on the stove and cook at medium heat while you prepare the filling and the rolls.
• take the next 7 ingredients and mix together in a bowl.
• take out the core of the cabbage and the leaves will simply peel off.
• place a large spoonful of stuffing in the cabbage leaf and roll each one up whilc tucking in the side. This is easy and very fun!
• when all your meat is used up take the left over cabbage, chop up and add to the sauce.
• spray your crockpot with Pam.
• layer in sauce, cabbage rolls, sauce cabbage rolls etc. until you pour all the sauce on top. Cover and cook for 8 hours on low! This freezes well and is even better on the second day. You can also make it in a dutch over onthe stove on, or in a pan in the oven.

GRANDMA'S HUNGARIAN STUFFED CABBAGE, SLOW COOKER VARIATION

Steps:

• Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.
• Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.
• Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.
• Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.
• Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.
• Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.