Beef and Rice Stuffed Cabbage Rolls
Polish Recipes

Beef and Rice Stuffed Cabbage Rolls

Slow Cooker
serves 6

These comforting cabbage rolls wrap seasoned beef and rice in tender leaves, then cook slowly in a sweet-tangy tomato sauce until the filling is cooked through and the cabbage is soft.

They are easy to prepare ahead and make a generous family dinner, with the sauce soaking into the filling as it cooks.

DinnerMainComfort Food
30 mins prep6 hrs 30 mins cook7 hrs total

  1. Bring a large pan of water to the boil. Blanch the cabbage leaves in batches for 3–5 minutes, until flexible but not falling apart. Drain and cool, then trim away the thick central rib.

  2. Mix the beef mince, cooled rice, onion, garlic, egg, milk, salt and black pepper in a bowl until just combined. Place a heaped tablespoon of filling near the base of each cabbage leaf, fold in the sides and roll firmly.

  3. Arrange the rolls seam-side down in the slow-cooker. Stir the passata, brown sugar, lemon juice and Worcestershire sauce together, pour over the rolls and cover.

  4. Cook on low for 6–7 hours, until the beef is cooked through, the rice is tender and the cabbage is soft. Spoon over the sauce to serve.

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