Ingredients:

  • 1 large head of green cabbage (about 3 lbs / 1.4 kg)
  • 1 tbsp olive oil (15 ml)
  • 1 medium onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 lb (450g) ground beef (or a mixture of beef and pork)
  • 1/2 cup uncooked long-grain rice (100g)
  • 1 large egg, lightly beaten
  • 1 tsp dried thyme (5ml)
  • 1 tsp dried marjoram (5ml)
  • 1/2 tsp salt (2.5 ml)
  • 1/4 tsp black pepper (1.25 ml)
  • 1 (28 oz / 800g) can crushed tomatoes
  • 1 (15 oz / 425g) can tomato sauce
  • 1/2 cup beef broth (120 ml)
  • 1 tbsp brown sugar (15 ml)
  • 1 tbsp apple cider vinegar (15 ml)
  • 1 tsp paprika (5 ml)
  • 1/2 tsp garlic powder (2.5 ml)
  • Salt and pepper to taste

Instructions:

  1. Core the cabbage and gently remove the outer leaves. Blanch the whole head of cabbage in boiling water until leaves are pliable and easily separated. Remove the softened leaves and set aside to cool.
  2. Heat olive oil in a skillet. Sauté onion and garlic until softened. In a large bowl, combine sautéed onion and garlic, ground meat, rice, egg, thyme, marjoram, salt, and pepper. Mix well with your hands.
  3. Place a cabbage leaf on a clean surface. Spoon a portion of the meat filling (about 1/4 cup) onto the base of the leaf. Fold in the sides and roll up tightly, like a burrito.
  4. In a saucepan, combine crushed tomatoes, tomato sauce, beef broth, brown sugar, apple cider vinegar, paprika, and garlic powder. Season with salt and pepper to taste. Simmer for 10 minutes.
  5. Pour a thin layer of sauce into the bottom of the slow cooker. Arrange the cabbage rolls tightly in the slow cooker, seam-side down. Pour the remaining sauce over the cabbage rolls, ensuring they are mostly submerged.
  6. Cook on low for 6-8 hours or on high for 3-4 hours, or until the cabbage is very tender and the meat is cooked through. Test internal temperature of the meat reaching 165 degrees F.