We’ve had great success in growing cabbage the past few years and have found ways to include it not only in salads but into ‘traditional’ recipes such as lasagna and cabbage rolls. This recipe is simple to assemble, healthy and is ready in the slow cooker when you arrive home. Warm comfort food on a winter night.
Prep Time: 20 minutes Slow Cooker Time: 8 hours (varies) Serves: 6 (12 Rolls) Serving Size: 2 Rolls
- 1 lb lean ground beef Sauce
- 10 full cabbage leaves * 2 Tbsp honey
- 2 cloves garlic * 15 oz Spaghetti sauce
- 1/4 cup onion * 2 tsp Worcestershire sauce
- 1 egg * 2 Tbsp Apple Cider Vinegar
- 1/2 tsp black pepper
- 1 Tbsp sesame seeds
- 1 tsp salt (optional)
- 1/4 cup low sodium vegetable broth
- 1/2 cup wholegrain Basmati Rice
Boil a pot of water and add head of cabbage, cook for 2 minutes and drain. Combine rice, egg, liquid (broth or water), garlic, beef, salt (optional), pepper, sesame seeds in large bowl. Place 1/4 cup of beef mixture in the middle of a large cabbage leaf and roll like a burrito.
Place seam side down in slow cooker. Mix sauce ingredients in medium bowl and pour over cabbage rolls. Cook 8 hours on low in slow cooker.
Darling Daughter’s Notes: Big Cabbage fan here. This meal is like meatloaf, cooked cabbage and hints of spaghetti all in one. Warms me up inside and leaves me full. Well, okay, I usually have dessert too.
Suggested Nutritional Values (2 portions): Calories 227, Protien 17g, Carbohydrates 20g, Dietary Fiber 3g, Sugars 12g, Total Fat 9g, Cholesterol 80mg, Sodium 87mg
Great Mineral Bonuses: Vitamin K 74%, Vitamin B12 55%, Zinc 48%, Niacin 43% Selenium 31%, Vitamin C 29%Phosphorus 27%, Vitamin B6 26%, Magnesium 15% Iron 14%,
Diabetes Type 2 Suggestions: Leave out the tsp of salt to lower sodium intake to and help heart health. Choose a low sodium simple spaghetti sauce and use 10 oz (rather than 15 oz) to save yourself calories, carbohydrates and total sugars. Also, never fear the ‘stinky’ apple cider vinegar ~ ‘A spoonful of cider helps the blood sugars go down.’