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Photo:Rachel Marek
Rachel Marek
Active Time:25 minsTotal Time:4 hrs 25 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:4 hrs 25 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:4 hrs 25 mins
Total Time:
4 hrs 25 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1largehead green cabbage, cored1poundlean ground beef1cupchopped onion1cupcooked brown rice1large egg6clovesgarlic, minced, divided2 ¾teaspoonsItalian seasoning, divided1teaspoonsalt, divided½teaspoonground pepper1(28 ounce) canno-salt-added crushed tomatoes1(15 ounce) canpetite-diced tomatoes¼teaspooncrushed red pepper½teaspoonsugar (Optional)
Cook Mode(Keep screen awake)
Ingredients
1largehead green cabbage, cored
1poundlean ground beef
1cupchopped onion
1cupcooked brown rice
1large egg
6clovesgarlic, minced, divided
2 ¾teaspoonsItalian seasoning, divided
1teaspoonsalt, divided
½teaspoonground pepper
1(28 ounce) canno-salt-added crushed tomatoes
1(15 ounce) canpetite-diced tomatoes
¼teaspooncrushed red pepper
½teaspoonsugar (Optional)
DirectionsBring a large pot of water to a boil. Add cabbage and boil until the leaves have softened a bit, 2 to 3 minutes. Transfer the cabbage to a plate or shallow bowl. Let cool slightly. When cool enough to handle, gently pull 12 leaves from the cabbage head. Chop the remaining cabbage (you should have about 1 cup).Rachel MarekTransfer the chopped cabbage to a large bowl. Add beef, onion, rice, egg, 3 cloves minced garlic, 1 1/4 teaspoons Italian seasoning, 1/2 teaspoon salt and pepper. With clean hands, mix until just combined. Arrange 1 cabbage leaf on a work surface. Cut out the thickest part of the stem in the center, keeping the leaf intact. Place a generous 1/3 cup beef mixture in the center. Fold both sides over the filling and roll up. Repeat with the remaining leaves and filling.Rachel MarekStir crushed tomatoes, diced tomatoes, the remaining 3 cloves minced garlic, 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon salt, crushed red pepper and sugar (if using) together in a medium bowl.Rachel MarekSpread 1 cup sauce over the bottom of a 6- to 8-quart slow cooker. Line the bottom with cabbage rolls, seam-side down. Pour half of the remaining sauce over the rolls. Place the remaining rolls on top and pour the rest of the sauce over them. Cover and cook on High for 4 hours or Low for 8 hours.Rachel MarekOriginally appeared: EatingWell.com, January 2023
Directions
Bring a large pot of water to a boil. Add cabbage and boil until the leaves have softened a bit, 2 to 3 minutes. Transfer the cabbage to a plate or shallow bowl. Let cool slightly. When cool enough to handle, gently pull 12 leaves from the cabbage head. Chop the remaining cabbage (you should have about 1 cup).Rachel MarekTransfer the chopped cabbage to a large bowl. Add beef, onion, rice, egg, 3 cloves minced garlic, 1 1/4 teaspoons Italian seasoning, 1/2 teaspoon salt and pepper. With clean hands, mix until just combined. Arrange 1 cabbage leaf on a work surface. Cut out the thickest part of the stem in the center, keeping the leaf intact. Place a generous 1/3 cup beef mixture in the center. Fold both sides over the filling and roll up. Repeat with the remaining leaves and filling.Rachel MarekStir crushed tomatoes, diced tomatoes, the remaining 3 cloves minced garlic, 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon salt, crushed red pepper and sugar (if using) together in a medium bowl.Rachel MarekSpread 1 cup sauce over the bottom of a 6- to 8-quart slow cooker. Line the bottom with cabbage rolls, seam-side down. Pour half of the remaining sauce over the rolls. Place the remaining rolls on top and pour the rest of the sauce over them. Cover and cook on High for 4 hours or Low for 8 hours.Rachel Marek
Bring a large pot of water to a boil. Add cabbage and boil until the leaves have softened a bit, 2 to 3 minutes. Transfer the cabbage to a plate or shallow bowl. Let cool slightly. When cool enough to handle, gently pull 12 leaves from the cabbage head. Chop the remaining cabbage (you should have about 1 cup).
Transfer the chopped cabbage to a large bowl. Add beef, onion, rice, egg, 3 cloves minced garlic, 1 1/4 teaspoons Italian seasoning, 1/2 teaspoon salt and pepper. With clean hands, mix until just combined. Arrange 1 cabbage leaf on a work surface. Cut out the thickest part of the stem in the center, keeping the leaf intact. Place a generous 1/3 cup beef mixture in the center. Fold both sides over the filling and roll up. Repeat with the remaining leaves and filling.
Stir crushed tomatoes, diced tomatoes, the remaining 3 cloves minced garlic, 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon salt, crushed red pepper and sugar (if using) together in a medium bowl.
Spread 1 cup sauce over the bottom of a 6- to 8-quart slow cooker. Line the bottom with cabbage rolls, seam-side down. Pour half of the remaining sauce over the rolls. Place the remaining rolls on top and pour the rest of the sauce over them. Cover and cook on High for 4 hours or Low for 8 hours.
Originally appeared: EatingWell.com, January 2023
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Nutrition Facts(per serving)302Calories6gFat36gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
