Karolina Lukaszewicz

Nutritional Therapist

Dip CNM, mANP, rGNC 

Get Eat Right

NUTRITIONAL THERAPY

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© 2016 by Get Eat Right. All rights reserved.

STUFFED CABBAGE LEAVES Slow Cooker Recipe (Gluten free/ Dairy free)

February 2, 2017

This is a traditional Polish dish and a favourite in my family. I always make a big batch, so five of us have it over 2 days and if there is still something left, I simply freeze the leftovers. This is also a perfect recipe for the entertaining, it is always a big hit!

My Crock-Pot is 4.7L big, so this is the yield for this capacity.

 

INGREDIENTS:

  • 125 g brown basmati rice,

  • 1 kg of pork mince,

  • 1 onion chopped,

  • 4 garlic cloves pressed,

  • 2 eggs,

  • 4 tbsp marjoram,

  • sea salt, black pepper,

  • 1 Savoy cabbage,

  • 500 ml vegetable stock,

  • 100 g tomato puree.

 

METHOD:

First of all cook the rice separately, according to the instructions on the packet. When it cools down a little, mix it with the mince, onion, garlic, eggs, marjoram, salt and pepper. I simply use my hand to do it. Peal the leaves off the cabbage, this should be easy when using Savoy cabbage. Spoon the stuffing onto a cabbage leaf, I use about 4 tablespoons per one leaf. Roll up and fold in the sides to enclose the filling. Put in a slow cooker one on top of the other. At the end mix the hot vegetable stock with tomato puree and pour over the cabbage. Cover the slow cooker and cook on low setting for about 8 hours. 

 

 

 

 

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