Description
A fuss-free take on classic Eastern European comfort: layers of seasoned meat, rice and shredded cabbage slow-cooked in a tangy tomato sauce.
Ingredients
Scale
- 500 g (1 lb) lean ground beef
- 250 g (8 oz) ground pork
- 90 g (1/2 cup) uncooked short-grain white rice
- 800 g (1.75 lb) green cabbage, shredded (about 1 medium head)
- 150 g (1 medium) yellow onion, finely diced
- 10 g (2 cloves) garlic, minced
- 700 ml (3 cups) tomato sauce (passata)
- 240 ml (1 cup) low-sodium chicken or beef stock
- 15 ml (1 tbsp) Worcestershire sauce
- 5 g (1 tsp) smoked paprika
- 15 ml (1 tbsp) olive oil
- 8 g (1½ tsp) kosher salt
- Freshly ground black pepper to taste
- Optional: 15 ml (1 tbsp) apple cider vinegar
Instructions
- Brown the meat: Sear ground beef and ground pork in olive oil in a skillet over medium-high heat until browned, 5–7 minutes.
- Sweat the aromatics and combine the filling: Add diced onion to the pan, sauté for 3–4 minutes, then add minced garlic and cook for 30 seconds. Stir in rice, Worcestershire sauce, smoked paprika, kosher salt, and black pepper.
- Layer the slow cooker: Pour stock and half the tomato sauce into the slow cooker, add half the shredded cabbage, spread the meat mixture over it, then top with the remaining cabbage and tomato sauce.
- Cook slowly: Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, checking for doneness.
- Finish and brighten: Stir gently to combine; adjust seasoning and add apple cider vinegar if using.
- Rest and serve: Let rest for 10 minutes before serving.
Notes
Great for make-ahead; assemble a day in advance and refrigerate. Freezes well for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg