Description
A deconstructed version of classic cabbage rolls, simmered in a slow cooker for a rich, savory, and comforting meal.
Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 small head of green cabbage, chopped into 1-inch pieces
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 4 cups beef broth
- 1/2 cup uncooked long-grain white rice
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add diced onion and ground beef, cooking until the beef is browned and onions are translucent.
- Stir in minced garlic and cook for 1 minute until fragrant, then drain excess grease from the pan.
- Transfer the beef mixture into the slow cooker.
- Add the chopped cabbage, uncooked rice, diced tomatoes, tomato paste, and beef broth to the slow cooker.
- Stir in the Worcestershire sauce, salt, and black pepper until well combined.
- Cover and cook on Low for 6-8 hours or on High for 3-4 hours until cabbage is tender and rice is cooked.
- Stir the soup gently and adjust seasoning with salt, pepper, or a squeeze of lemon juice before serving.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: European-American