Description
A comforting and easy version of traditional stuffed cabbage without the fuss of rolling.
Ingredients
Scale
- 1 pound ground beef (85% lean recommended)
- 1 yellow onion, diced (about 1 cup)
- 1 small head green cabbage, chopped (about 1–1.5 pounds)
- 14-ounce can petite diced tomatoes (undrained)
- 6-ounce can tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 teaspoons dried parsley
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 cup water
Instructions
- Prepare and measure all ingredients: dice the onion, chop the cabbage, open cans.
- In a large skillet over medium-high heat, add the ground beef and brown until slightly pink and beginning to brown, breaking it up with a spoon.
- Drain excess fat from the skillet and return the meat to the pan.
- Add the diced onion, dried thyme, dried parsley, red pepper flakes, and kosher salt to the skillet and cook until the onions are softened, about 4–5 minutes.
- Transfer the meat-and-onion mixture to the slow cooker and add the chopped cabbage, tossing gently to combine.
- In a mixing bowl, combine the diced tomatoes, tomato paste, Worcestershire sauce, and 1/2 cup water, whisking until smooth.
- Pour the sauce over the meat and cabbage in the slow cooker, stirring gently to coat.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until the cabbage is tender.
- Taste and adjust seasoning before serving.
Notes
For a vegan version, substitute ground beef with cooked lentils or tempeh. Consider using low-sodium ingredients to manage salt levels.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 255
- Sugar: 8g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 70mg