This is a great recipe for those chilly winter days or for any day where you simply don’t feel like slaving over a hot stove. These stuffed cabbage are hearty and you won’t even miss the meat as the cremini mushrooms are earthy and meatlike. I use a Savoy cabbage for this recipe as I like the look of the frilly leaves and the fact that I can make smaller rolls for weekday lunches. A standard cabbage would be absolutely okay too.
Cabbage leaves cooking method: To get perfectly-cooked cabbage leaves, get salted (1 tsp.) water boiling in a large and tall stockpot. Add the head of cabbage to the boiling water and cook for 2 minutes. Remove the cabbage head from the water with tongs and peel off about 10 leaves. Add the leaves to the boiling water and cook for another 2 minutes. Remove the leaves and place on paper towels to drain. Stuffing Ingredients:
- 2 Tbsp. vegetable oil
- 1 medium Spanish onion, chopped
- 2 garlic cloves, minced
- 2 cups diced butternut squash
- 2 cups chopped cremini mushrooms
- 1 tsp. garlic powder
- 1 tsp. salt
- ½.tsp. each black pepper and dried thyme
- 1 cup cooked long grain rice
Stuffing Directions:
- In a large skillet over medium-high heat, warm the oil then add the onion. Cook for 2-3 minutes until softened, stirring occasionally. Add the garlic and cook for an additional minute.
- Lower the heat to medium and add the butternut squash to the onion. Cook, stirring frequently for 5 minutes, until the squash has softened.
- Raise the heat to medium-high and add the mushrooms to the onion/squash mixture, cook for 3-4 minutes until the mushrooms have softened.
- Add the garlic powder, salt, pepper and thyme and stir to combine.
- Add the rice to the mixture and stir to combine. Take off the heat and allow to cool for 5 minutes.
Assembly Ingredients: 3 cups tomato sauce, homemade or store-bought Assembly Directions:
- Place a cooked leaf on a plate or cutting board and remove the hard core with scissors.
- Add ¼ cup of the filling to the base of the leaf and roll up like a burrito – start at the base, roll once, tuck the ends in the roll all the way to the edge of the leaf.
- Add 1 cup of tomato sauce to the bottom of the slow cooker them top with the cabbage rolls. Pack them as tightly as possible then top with the remaining 2 cups of tomato sauce.
- Cook for 6-8 hours on low.
- Serve the rolls with tomato sauce.
Serves 5 guests for a light dinner.
Another fantastic recipe I missed. This looks really filling, healthy and delicious. It is a little hot here in Florida, so I guess I will turn the AC down and get out the crock pot. Thanks for sharing.