Put together these cabbage rolls and the slow-cooker will take care of all the cooking! You’ll smell the incredible flavors throughout your kitchen that you’ll soon be enjoying on your plate.
– ¼ cup balsamic vinegar
– 2 tablespoons tomato paste
– 2 tablespoons unsalted butter, room temperature (preferably grass-fed)
– 1 large head Savoy or green cabbage, including outer leaves
– ½ pound ground beef, preferably grass-fed
– 1 egg, lightly beaten
– ½ cup yellow or red onion, finely chopped
– ½ cup chopped parsley
– 1 teaspoon mild chili powder
– 1 teaspoon salt
– ¼ teaspoon freshly ground black pepper
– ⅛ teaspoon cinnamon (optional)
For the sauce, place the balsamic vinegar, tomato paste, and butter in the slow cooker and stir gently. Bring a large pot of water to a boil.
Remove the entire core of the cabbage with a paring knife. Immerse the head of the cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as they are flexible. Set the leaves aside. You will have about 12 leaves. Remove the core of the cabbage and chop, set aside.
For the filling, in a large bowl, combine the beef, egg, onion, parsley, chili powder, salt, pepper, and cinnamon if using. Mix well until the parsley and spices are well incorporated.
Remove the hard triangular rib from the base of each cabbage leaves with a paring knife. Place 1/3 cup of the filling near the rib edge of each leaf and roll up toward the outer edge, tucking the side. Place the cabbage rolls, seam side down, over the sauce. Scatter the chopped cabbage on top and set the slow-cooker at low for 3 hours. Cut one of the stuffed cabbages to see if it’s cooked through, then serve immediately.
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