Stuffed cabbage is an Eastern European favourite and depending on where you’re from there will be tons of variations on this comforting, classic recipe. Some swear by a sweet sauce, or insist on using raisins while others follow the sweet and sour tradition. Some stuff with pork and beef, while others keep it simple and vegetarian. No matter how you make them, this classic dish will always satisfy, but our recipe means you can make-ahead. Come home to a meal that’s been slowing cooking and will definitely warm you up in those colder months.
ingredients
Sauce
Filling
directions
Boil a pot of water and toss in a little sea salt. Prepare a large bowl or pot of cold water.
Turn your cabbage upside down, carefully slice around the core and pull it out. There may be some parts of the core still inside, do your best to cut them out so you have a hole in the bottom of the cabbage.
Once the water is boiling, place the cabbage down into the water with the core-end down. After about a minute, use your tongs and begin turning the cabbage in the water. Allow to boil for 5 minutes and then plunge the whole head of cabbage into the bowl of cold water or simply run it under cold water from your tap.
Once slightly cooled, gently remove 12 cabbage leaves, being careful not to break.
Heat a pot on medium heat and drizzle oil. Add the onions cool until translucent, about 2-3 minutes. Add the garlic and saute for 30 seconds.
Pour in the crushed tomatoes, sea salt and pepper. Cover and allow to simmer while you prepare the filling.
Place all filling ingredients in a bowl and mix so everything is well combined.
To assemble, place about ¼ to ⅓ cup of filling into each cabbage roll. Fold in the sides and end of the leaf and then continue to roll until it’s closed. Repeat until all the leaves and filling have been used.
Place a little bit of sauce on the bottom of the slow cooker and then place the cabbage rolls in, seam side down.
Pour the rest of the sauce on top. Turn on low for 8 hours or high for 4 hours.