Slow Cooker Cabbage Rolls

This was actually pretty easy to prep. The best thing about slow cooker recipes is a little prep time, then dinner is all ready later on and you don't have to worry about it. This was my first time doing stuffed cabbage and Mike loved it. Even Ollie the pickiest one, ate this two nights in a row. The sweet tomato sauce really gives it a great kick too.

INGREDIENTS:

• 1 head of cabbage
• ½ cup uncooked rice
• 1 egg
• ¼ cup milk
• ¼ cup minced onion
• 1 clove minced garlic
• 1 tsp. salt
• ½ tsp. pepper
• 1 lb. ground beef
• 1 15 ounce can tomato sauce
• 1/4 cup brown sugar
• 2 tablespoons apple cider vinegar
• 2 tsp. Worcestershire sauce

Place head of cabbage in a pot and fill it 1/4 with water and cover. Turn stove on medium/ high and steam cabbage for about 5 minutes until the leaves are easy to peel apart. Drain water and allow to cool until you're able to handle the cabbage, peel the leaves off and set aside.

To make hamburger mixture- combine beef, rice, egg, onion, garlic, salt and pepper together.

In a bowl combine tomato sauce, brown sugar, vinegar, worcestershire sauce (if you want more sauce you can double this). 

Place a spoonful of beef mixture in the center of a leaf of cabbage, tuck edges in and roll. Place seam side down in the slow cooker. Repeat until all of the beef mixture is used. 

Pour sauce over the top of all the rolls in the slow cooker, cook on low for 8 hours.

We served these bad boys with some loaded potato salad, and veggies. So good, and the leftovers reheated pretty well too. The rice cooked perfectly with the beef, and the sauce was sweet and tangy. I'll be sure to use this recipe the next time I make this. Cheers!

Adapted from: slow cooker cabbage rolls