St￭ cabbage rolls are a beloved dish in many cultures, particularly in Eastern European cuisine. They are hearty, flavorful, and perfect for family gatherings. This recipe shows how to make Easy Slow Cooker St￭ Cabbage Rolls that require minimal effort and provide maximum flavor.
Ingredients
Scale:
1 large head of green cabbage
1 pound ground beef or turkey
1 cup cooked rice (white or brown)
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon paprika
2 cups marinara sauce or crushed tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon sugar (optional, to balance acidity)
Fresh parsley, chopped (for garnish)
Instructions
Prepare the cabbage: Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the head in the boiling water for about 3-5 minutes, or until the outer leaves soften. Remove the cabbage and carefully peel off 10-12 leaves. Set aside to cool.
Make the filling: In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, salt, pepper, oregano, and paprika. Mix thoroughly until all ingredients are well incorporated.
Assemble the rolls: Take one cabbage leaf and place about 2-3 tablespoons of the filling at the base of the leaf. Fold in the sides and roll it up tightly. Repeat this process until all the filling is used.
Prepare the slow cooker: Spread a thin layer of tomato sauce on the bottom of the slow cooker. Arrange the st￭ cabbage rolls seam-side down in a single layer. If necessary, layer the rolls for a second tier.
Top with sauce: Pour the remaining tomato sauce over the cabbage rolls, ensuring they are well covered. Drizzle with Worcestershire sauce and sprinkle with sugar if using.
Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the cabbage is tender and the filling is cooked through.
Serve: Once cooked, carefully remove the cabbage rolls and serve them hot, garnished with fresh parsley.
