Looks like I’m on a recipe kick, eh? I figure, anything easy enough for me to make right now (with two active daughters and a newborn son all competing for my attention, nevermind the housework) is worth sharing with the rest of y’all. (Plus, let’s be honest, blogged recipes don’t get lost on my recipe shelf.)
While I’ve never made stuffed cabbage, this recipe sounded so good that I had to try it. I surfed around for a few versions, and ultimately, came up with my own. If you like to dump a bunch of healthy stuff in the crockpot and be done, this is your meal. Especially if you like cabbage!
Serina’s Unstuffed Cabbage
- 1 medium head of cabbage, coursely chopped
- 1 lb. ground beef, raw
- 1 large onion, chopped (or cut into rounds, if you like it that way)
- 1-3 cloves garlic, minced, or crushed in a garlic press
- Salt & pepper to taste
- 1 c. uncooked brown rice
- 1/2 c. raisins
- 2 tbsp. brown sugar
- 28 oz. can crushed or diced tomatoes
- Juice of one lemon, or 2-3 tbsp.
- Cover bottom of crockpot with cabbage. Layer remaining ingredients in the order given. Cook on low 8 – 10 hours or high 3 – 4 hours, stirring 1 – 2 times to ensure rice cooks.
- The longer this cooks, the more the flavors will meld.
- You can crumble the raw ground beef into the crockpot, or you can try making one inch meatballs and nestling them among the cabbage. Either will cook fine.
- Depending on how you like your cabbage, you can chop it into large three inch leaves, one inch strips, 1/2 inch by two inch strips (that’s roughly how I did it), or chop it finely. I think the way you chop the cabbage really affects the texture and resulting flavor.
- You can substitute 1 tsp. garlic powder for the garlic. I prefer fresh garlic whenever possible.
- I rinsed my tomato can with about 1/3 c. water and dumped in in, too.
- Some recipes I found online had things like hot sauce and/or coriander added.