Ingredients
- 1 large green cabbage, core removed
- 2 cups cooked white rice
- 1 1/2 pounds ground beef
- 1 small onion, finely chopped
- 32.25 ounces condensed tomato soup (3 cans, 10.75 ounces each)
- 1/4 cup sour cream
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water or V-8 juice
- Cooking spray for the slow cooker
- Extra sour cream, optional garnish
- Fresh parsley, chopped, optional garnish
Instructions
- Fill a large pot with about 3 inches of water and bring it to a simmer.
- Place the cabbage into the pot with the core side facing down. Cover and steam for about 10 minutes.
- As the outer leaves soften, carefully peel them away using tongs. Continue until enough leaves are removed. Chop any leftover cabbage and set aside.
- In a skillet over medium heat, cook the ground beef and onion until browned and fully cooked. Drain excess grease if needed.
- Transfer the beef mixture to a bowl and stir in the cooked rice, paprika, salt, pepper, and 1/4 cup of the tomato soup.
- Spray the inside of the slow cooker with cooking spray.
- Spread about 1/2 cup tomato soup in the bottom of the slow cooker and layer the chopped cabbage over it.
- Lay a cabbage leaf flat and place a spoonful of filling in the center. Fold the sides inward and roll tightly.
- Arrange the cabbage rolls seam-side down in the slow cooker.
- Continue layering the rolls and spooning tomato soup between layers.
- Pour the water or V-8 juice into the bottom of the slow cooker.
- Mix the remaining tomato soup with sour cream and pour evenly over the cabbage rolls.
- Cover and cook on low for 6 to 8 hours until the cabbage is tender.
- Serve warm with extra sour cream and parsley if desired.
Notes
- Steam or blanch the cabbage well so the leaves roll easily without tearing.
- Green cabbage works best because the leaves soften nicely during cooking.
- Cook the rice before mixing it into the filling.
- Ground turkey or chicken can replace ground beef for a lighter version.
- Uncooked cabbage rolls freeze better than fully cooked rolls.
- Store leftovers in the refrigerator for up to 3 days.
- For extra flavor, add Worcestershire sauce or brown sugar to the tomato mixture.
- Serve with mashed potatoes, crusty bread, or cucumber salad.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Polish
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 536
- Sugar: 11g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
