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Slow Cooker Cabbage Stew
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Description
I made this because cabbage went on sale 2-for-1. (Seriously, that’s my reason!) I tried to roll the cabbage leaves … right, that didn’t turn out so well. So I improvised, and here it is!
Ingredients
- 1 pound Ground Beef
- 8 leaves Cabbage
- 1 cup Uncooked Rice
- 1 whole Egg (Mixed And Beaten Up)
- ¼ cups Milk
- ¼ cups Onion, Chopped Or Diced
- 1 pinch Salt And Pepper (roughly)
- 1 jar (26 Oz. Jar) Pasta Sauce (plain Or Flavoured)
- 1 Tablespoon Brown Sugar
- 1 Tablespoon Lemon Juice
- 1 teaspoon Worcestershire Sauce
Preparation
Cook the rice per package directions.
Beat up the egg in a large bowl. Add in milk, onion, salt and pepper and ground beef. Mix it up well. Add to the slow cooker.
Tear up the leaves of the cabbage. I did around 8-10 leaves, but use however many feels good to you. Add to the slow cooker and mix up.
In another bowl, mix up pasta sauce, brown sugar, lemon juice and Worcestershire sauce. Mix it very well. Pour into the slow cooker and mix it all up well again.
Cook on low for 8-9 hours, or on high for 4-5 hours.
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