Description
A hands-off weeknight classic that tastes like stuffed cabbage without the rolling, featuring browned beef, soft rice, and tangy tomato in a saucy, slow-cooked meal.
Ingredients
Scale
- 900 g (2 lb) ground beef (80/20)
- 185 g (1 cup) cooked long-grain white rice
- 800 g (1 medium) green cabbage, shredded (~8 cups packed)
- 800 g (28 oz) canned crushed tomatoes
- 240 ml (1 cup) low-sodium beef stock
- 150 g (1 medium) yellow onion, finely diced
- 3 cloves garlic, minced
- 30 ml (2 tbsp) Worcestershire sauce
- 12 g (1 tbsp) brown sugar
- 15 ml (1 tbsp) olive oil (for browning)
- 10 g (2 tsp) kosher salt (adjust if using Morton’s)
- 2 g (½ tsp) black pepper
Instructions
- Heat a 12-inch skillet over medium-high heat; add olive oil, then ground beef and diced onion. Sauté until the meat is browned and onions are translucent, about 6–8 minutes. Add minced garlic in the last 30 seconds.
- Stir in crushed tomatoes, beef stock, Worcestershire sauce, and brown sugar. Simmer gently for 6–8 minutes to concentrate flavor.
- In a large bowl, combine cooked rice, shredded cabbage, and beef-tomato sauce; season with salt and pepper.
- Transfer the mixture to a slow cooker, cover, and cook on LOW for 3–4 hours or on HIGH for 2–2½ hours.
- Let sit, covered, for 10 minutes before serving. Garnish with parsley and lemon if desired.
Notes
For consistent results, use cooked rice. This recipe is easily scalable and can be made ahead of time.
- Prep Time: 35 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 8g
- Sodium: 700mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 105mg