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Now listen here-if you love cabbage rolls like I do, but don’t have the time or strength to stand around stuffing those leaves, this here recipe is just for you. We used to make the full rolls for Sunday supper, but when life got busy, I found a simpler way. Same hearty taste. Less work. Just throw it all in the crock pot and let it go.
It tastes just like Mama used to make, only now the slow cooker helps out. You just brown your beef, layer things up, and let it simmer until the cabbage is soft and tender. Easy as can be.
Ingredients
- 2 pounds ground beef, browned
- 1 medium cabbage, cored and cut up in big pieces, washed good
- 1 medium onion, peeled and chopped
- 3 big cloves garlic, minced (about 1 tablespoon)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 can (14 oz) diced tomatoes, juice and all
- 2 cans (10 oz each) condensed tomato soup
- 1 cup water
What You’ll Need in the Kitchen
- 7-quart crockpot
- Big skillet
- Knife and cutting board
- Mixing bowl or measuring cup
- Colander
How To Make It
- Brown the meat: Put the beef in a big skillet. Add salt and pepper. Cook about 5 minutes. Toss in the onion and garlic. Cook ’til the meat’s no longer pink. Drain it.
- Cut up the cabbage: Quarter it, cut out the hard middle, and slice into big chunks. Rinse in a colander and let it drip dry.
- Start layering: Put half the cabbage in your 7-quart crock pot. Add half the beef, half the seasonings, and all the tomatoes.
- Finish layering: Put in the rest of the cabbage and the rest of the beef.
- Make the sauce: Mix the tomato soup and water in a bowl or a big measuring cup. Pour it over the top.
- Cook it slow: Put the lid on. Cook on high for 4 hours or low for 6 to 8 hours, until the cabbage is nice and soft.
- Serve it up: Spoon into bowls. If you like, serve over rice or with crusty bread.
Tips From My Kitchen
- You can eat it just like it is or spoon it over hot white rice.
- Watching your sugar? Leave out the rice or use cauliflower rice instead.
- If you want rice in the pot, stir in 1/4 cup Minute Rice about 30 minutes before it’s done.
- Save the beef drippings in an old can or wipe them up with paper towels. Don’t pour them in your sink, dear.
Keeping Leftovers and Questions Folks Ask
- Can I save it for later? Yes ma’am. Keep it in a tight container in the fridge up to 4 days, or freeze it for a couple months.
- Can I skip the rice? Sure thing. It’s just as good without.
- Can I use one of those new pressure cookers? Yep. Just layer everything in, close the lid, set to cook for 4 minutes, then let the steam out careful-like. Stir and serve.
Nutritional Facts (if you care to know)
Per serving (based on 8 servings): About 382 calories, 23g protein, 22g carbs, 23g fat, 4g fiber, and 11g sugar.
These numbers are just guesses, honey. Best check with your doctor if you’re watching anything.
