Slow Cooker Cabbage Rolls

Just in time for St. Patrick's Day, here is my "husband approved" recipe for Slow Cooker Cabbage Rolls.  These are wonderfully simple and oh so tasty.

Ingredients:

10 cabbage leaves
1/2 cup uncooked rice
1 egg, beaten
1/4 cup water or broth
1/4 cup minced onion
2 cloves minced garlic
1 tsp. salt
1/2 tsp. pepper
1 lb. lean ground beef

Sauce mix:
1 pint tomato sauce
2 Tbs. honey or brown sugar
2 Tbs. apple cider vinegar
2 tsp. Worcestershire sauce

Prepare the cabbage by adding the head to a pot of boiling water for 2 minutes and drain.  You can also freeze the cabbage and then thaw and skip the boiling part.  The goal is to have leaves soft enough to roll.

Combine the rice, egg, water or broth, onion, garlic, beef, salt, and seasonings in a large bowl.  Place 1/4 cup meat mixture in the center of a cabbage leaf and roll up like a burrito.  Place the roll seam side down in the slow cooker,

Mix the sauce ingredients together and pour over the rolls.  Cook on low 8 hours in your slow cooker. 

Leftover cabbage can be sliced and fried in butter with a little garlic and onions and served as a side dish. 

That's it - dinner is done!  I love it when the appliances do the cooking for me.  
Enjoy your St. Patrick's Day celebrations!

**recipe inspired by Melissa K. Norris at Pioneering Today (one of my favorite homesteaders!)

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