Stuffed cabbage is delicious and it’s the quintessential Shabbat food.
The only thing I don’t love about it is that it takes for.ever to make. Clean, steam, trim, saute, stuff, cook. Frankly, it’s way too labor-intensive for me.
That’s why I am so excited about this “Unstuffed Cabbage” recipe. It was delicious, comforting and a real crowd pleaser. Even better, it’s super duper easy to prepare.
Just layer the ingredients in your slow cooker, turn it on low, and go about your day.
Sevenish hours later, you’ll have a perfect, steaming bowl of unstuffed cabbage. (Sorry I have no after pictures – it was already Shabbat when this recipe was done.
Slow Cooker Unstuffed Cabbage
Serves 6-8 hungry people
- 2 pounds ground beef
- 2 T minced onion, or onion powder
- 3-4 minced garlic cloves, or a good shake of garlic powder
- 1 t ground coriander
- salt and pepper to taste
- 1 egg
- 1 medium green cabbage, cored and cut into large chunks
- 1 medium onion, chopped
- 1 large can diced or crushed tomatoes
- 2 T tomato paste
- 3 T honey
- 1/4 cup fresh lemon juice
- 1 cup chicken or beef broth (I used Osem pareve chicken soup mix, dissolved into one cup of boiling water)
In a large bowl, mix ground meat, onion, garlic, coriander, egg, and salt and pepper. In a glass measuring cup or bowl, mix tomatoes, tomato paste, honey and lemon juice.
In the slow cooker, layer half of the chopped cabbage. Top with coarsely chopped onions. Pour tomato mixture on top of the onions.
Roll out meatballs – about one-inch in diameter – and layer on top of the tomato mixture. I have a round crockpot, so my meatballs took up two levels – this is fine.
Top meatballs with the remaining cabbage, then pour chicken broth on top.
Turn slow cooker on low and cook for 7-8 ours. As it cooks, you may need to push down the cabbage so that it’s all submerged in the liquid.