INGREDIENTS:
1 – 28-ounce can of diced tomatoes
1 – 15-ounce can tomato sauce/passata
1 tablespoon brown sugar
3 cloves garlic, minced
¼ cup apple cider vinegar
1½ pounds ground/minced pork or beef (or a combo of the two)
1 onion, diced small
1 teaspoon paprika
2½ teaspoons kosher salt, divided
1½ teaspoons black pepper
¼ cup parsley, finely chopped
¾ cup long-grain white rice
1 egg
1 head cabbage, cored, quartered, chopped and separated into pieces
Salt and pepper to taste
1 – 15-ounce can tomato sauce/passata
1 tablespoon brown sugar
3 cloves garlic, minced
¼ cup apple cider vinegar
1½ pounds ground/minced pork or beef (or a combo of the two)
1 onion, diced small
1 teaspoon paprika
2½ teaspoons kosher salt, divided
1½ teaspoons black pepper
¼ cup parsley, finely chopped
¾ cup long-grain white rice
1 egg
1 head cabbage, cored, quartered, chopped and separated into pieces
Salt and pepper to taste
INSTRUCTIONS:
1. Place the tomatoes, tomato sauce, brown sugar, garlic and vinegar into a blender or food processor together with a teaspoon of salt and whiz until smooth.
2. Next, place the meats, onion, paprika, remaining salt, pepper, parsley, rice and egg into a large bowl and using your hands, combine thoroughly.
3. Pour 1 cup of the tomato mixture into your slow cooker, followed by a layer of cabbage leaves, then crumble over a layer of the meat mixture, another layer of cabbage leaves, and then pour over one more cup of the tomato mixture, and repeat until the meat and sauce are used up, seasoning the cabbage leaves as you work, and ensuring that the final layer is the tomato sauce; then cook on high for 4 hours.
With the rice, meat, cabbage, and tomatoes, this really is as complete a meal as you could wish for. Best eaten on the hot side, this dish is a real celebration of how simple ingredients can be elevated to great things, and how taking the lazy route should never be underestimated!
