Meatball Cabbage Rolls

Name: Meatball Cabbage Rolls
Prep time: 8 h 25 min
Cook time: 8 h 25 min
Total time: 8 h 25 min
Yield: 6
Cuisine: Global
Ingredients: 1 large head cabbage; 2 cans (one 15 ounces and one 8 ounces) tomato sauce, divided; 2 Tbsps chili powder; 6 servings Salt and garlic powder to taste; 79 milliliters uncooked long grain rice; 1 small onion, chopped

Watching your figure? This gluten free and vegan recipe has 145 calories, 6g of protein, and 1g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up cabbage, tomato sauce, onion, and a few other things to make it today. From preparation to the plate, this recipe takes around 8 hours and 25 minutes.

Instructions

In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Set aside 14-16 large leaves for rolls. (Refrigerate remaining cabbage for another use.)

Ingredients you will need

Cabbage

Roll

Water

Equipment you will use

Dutch Oven

Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.

In a large bowl, combine 8 oz. of tomato sauce, onion, rice, chili powder, salt and garlic powder. Crumble beef over mixture; mix well. Shape into 2-in. balls.

Ingredients you will need

Garlic Powder

Chili Powder

Tomato Sauce

Onion

Beef

Rice

Salt

Equipment you will use

Bowl

Place one meatball on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end.

Ingredients you will need

Meatballs

Cabbage

Roll up completely to enclose meatball. Secure with toothpicks.

Ingredients you will need

Meatballs

Roll

Equipment you will use

Toothpicks

Place in a 5-qt. slow cooker.

Equipment you will use

Slow Cooker

Pour remaining tomato sauce over cabbage rolls. Cover and cook on low for 8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks

Ingredients you will need

Tomato Sauce

Cabbage

Roll

Meat