Ingredients
Scale
- 1 head of cabbage
- 21 oz. tomato soup (two 10.5 oz. cans)
- 10 oz. Rotel tomatoes
- 15 oz. tomato sauce
- ¾ cup Minute brand rice
- ½ cup green bell pepper, chopped
- ½ cup breadcrumbs
- 1 Tbsp. Worcestershire sauce
- 2 shallots, finely diced
- 1 large egg
- 1 oz. onion soup mix
- 1–1/2 lb ground beef, lean
- grated parmesan
- salt and pepper, to taste
Instructions
- Cut the stem of the cabbage out. Secure the cabbage well to avoid cutting yourself.
- Put the head of cabbage into a pot of boiling salted water. Boil for 5 minutes, rotating halfway. Remove and drain. The leaves will easily pull away.
- Use a pairing knife to cut or shave the thick stem, making the leaves pliable.
- In a large bowl, mix tomato sauce, rice, green bell pepper, shallots, Worcestershire sauce, onion mix, seasonings, breadcrumbs, and egg. Thoroughly mix in the meat.
- Pour ½ can of soup into the slow cooker and spread it around.
- Place ⅓ cup of the mixture in the center of a cabbage leaf. Fold in all sides like a burrito to enclose the filling. Place seam-down in the slow cooker.
- After the first layer of 6 rolls, pour half of the Rotel and remaining tomato soup from the open can over them.
- Make the next 6 rolls, placing them on top. Spread the remaining Rotel and last can of tomato soup over them.
- Cover and cook on low for 6-7 hours. A meat thermometer should read 160°F or higher.
- Sprinkle with parmesan cheese to serve.
Notes
- Use lean ground beef for less grease.
- Rotate the cabbage while boiling to soften leaves evenly.
- Check the internal temperature to ensure doneness.
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg