Slow Cooker Potato-Stuffed Cabbage
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 6:00 h
- Ready In: 6:10 h
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This information is per serving.
Saturated Fat2.3 g
Trans Fat0.5 g
Unsaturated Fat0.4 g
Slow cooker potato-stuffed cabbage. Potato-stuffed cabbage rolls cooked in a slow cooker. Delicious!!!
What is Slow Cooker Potato-Stuffed Cabbage Rolls?
Cabbage rolls are a dish that is popular in Eastern Europe, the Balkans, and Central Asia. The dish is made from cabbage leaves wrapped around a filling of rice or minced meat and then boiled. In this recipe, we will be using potatoes instead of rice to give it more flavor.
Potato-Stuffed Cabbage Rolls is a dish that is popular in Eastern Europe, the Balkans, and Central Asia. The dish is made from cabbage leaves wrapped around a filling of potatoes instead of rice to give it more flavor.
Why You Should Try Out These Stuffed Cabbage Rolls for Yourself!
I have been working with stuffed cabbage rolls for a few years now and I can tell you that it is one of my favorite dishes to make. It is flavorful, satisfying, and easy to make.
The main reason why I love this dish so much is that it reminds me of my childhood. My grandma would always make these for us when we were kids and they were always a favorite in our family. Whenever she would make them, we would all jump up from our seats to help her out in the kitchen. We loved helping her mix the ingredients together, watching her put them into the pot on the stove, and then waiting eagerly for them to be done cooking so that we could dig in!
Serving Suggestions for the Dish
Stuffed cabbage is a traditional dish in many Eastern European cuisines. It is usually cooked with ground meat and rice and served with tomato sauce.
The dish can be served in various ways, depending on the preference of the cook. Some people like to serve it as soup, some like to serve it as a main course, and some like to serve it as an appetizer.
Slow Cooker Potato Stuffed Cabbage
You may like as well:
- 12 large cabbage leaves
- 5 pounds(2.4 kg) potatoes,peeled and grated
- 1½ cups frozen chopped onions,thawed,drained and divided
- 1/2 cup converted rice
- 1 teaspoon celery seed
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup egg substitute
- 28 oz(840 g) can diced tomatoes,undrained
In a large saucepan, bring 4 cups of water to a boil.
Add cabbage leaves, turn off the heat and soak for 5 minutes.
Remove the soaked leaves from the water, drain and let it cool.
In a medium mixing bowl, combine potatoes, 3/4 cup onions, rice, celery seed, black pepper, and egg substitute. Mix well.
Place 2 tablespoons of potato mixture in the center of each cabbage leaf. Fold sides over filling and roll up.
Arrange cabbage rolls in the slow cooker.
In a mixing bowl, combine the remaining onions and undrained tomatoes. Mix well and pour over cabbage rolls.
Cover the pot and cook on a low-heat setting for 4-6 hours.
Serve potato-stuffed cabbage rolls hot.