Prep Time: 5 mins | Cook Time: 7 hrs 14 mins | Additional Time: 5 mins | Total Time: 7 hrs 44 mins | Yield: 8 Servings
Try this recipe and prepare to be amazed! Have a wonderful day, friends. Enjoy!
1 head cabbage
1 tbsp vegetable oil
1 onion, chopped
2 cloves garlic, crushed
¾ c uncooked white rice, rinsed
1 lb ground beef
1 lb ground pork sausage
1 Egg, beaten
1 (32 oz) can tomato juice
Step 1: Place a large pot with water on the stove and turn the heat to medium. Allow the water to boil.
Step 2: Add the cabbage into the boiling water and cook for about 5 minutes.
Step 3: Remove the cabbage from the water and allow it to cool. Set aside about 1 1/2 cups of the water.
Step 4: Place a large skillet on the stove and turn the heat to medium.
Step 5: Add oil and allow it to become hot.
Step 6: Add the garlic and onion. Sauté until aromatic and translucent.
Step 7: Add the wet rice. Stir and cook until the liquid has evaporated.
Step 8: Remove the skillet from the heat and allow the mixture to cool.
Step 9: In a mixing bowl, add the sausage, beef, and egg. Stir until well mixed, then transfer it into the rice mixture. Stir until well combined.
Step 10: Form small balls out of the mixture and fill each cabbage leaf with it.
Step 11: Arrange them into the slow cooker, then pour the tomato sauce on top as well as the reserved water.
Step 12: Cover the slow cooker and cook for about 30 minutes in a high setting.
Step 13: Reduce the heat to low and cook for another 6 hours.
Step 14: Serve hot and enjoy!
Protein: 22.4g 45% | Carbohydrates: 30.6g 10% | Dietary Fiber: 4.9g 20% | Sugars: 10.1g | Fat: 21.7g 33% | Saturated Fat: 7.5g 37% | Cholesterol: 91.2mg 30% | Vitamin A Iu: 690.2IU 14% | Niacin Equivalents: 9.6mg 74% | Vitamin B6: 0.6mg 39% | Vitamin C: 78mg 130% | Folate: 139mcg 35% | Calcium: 103.2mg 10% | Iron: 3.6mg 20% | Magnesium: 52.8mg 19% | Potassium: 841.5mg 24% | Sodium: 884mg 35% | Thiamin: 0.5mg 55% | Calories From Fat: 195.3
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