Golabki (Slow Cooker)

Ingredients

• 1 large savoy or green cabbage
• 1 pound ground pork sausage
• 1/2 pound ground beef
• 1 medium onion (peeled and chopped)
• 1 cup cooked rice
• 1 large egg
• 1 tablespoon Worcestershire sauce
• 2 teaspoon Italian seasoning
• 28 ounce crushed tomatoes
• 15 ounce tomato sauce
• 3-5 cloves garlic (minced)
• 3 tablespoons brown sugar
• 3 tablespoons Worcestershire sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon hot sauce
• 2 teaspoon Italian seasoning
• Parsley for garnish

Instructions

1. 1

   --- Prep the Cabbage: ---

2. 2

   Set a large pot of salted water over high heat. Bring to a boil. Meanwhile, use a paring knife to remove the core from the cabbage. Once the water is boiling, carefully lower the cabbage into the boiling water. Boil for 2-3 minutes to soften the leaves. Then use tongs to carefully pull the cabbage out of the boiling water. Set the cabbage on a cutting board. Then gently pull the leaves off the cabbage and lay them flat on the cutting board.

3. 3

   --- For the Filling: ---

4. 4

   Set out a large mixing bowl. Add the pork sausage, ground beef, chopped onion, cooked rice, egg, Worcestershire sauce, and Italian seasoning. Use your hands to mix the ingredients together until very smooth.

5. 5

   --- For the Sauce: ---

6. 6

   In another bowl, mix the crushed tomatoes, tomato sauce, garlic, brown sugar, Worcestershire sauce, red wine vinegar, hot sauce, and Italian seasoning.

7. 7

   --- To Assemble: ---

8. 8

   Set out a large 6-8 quart slow cooker. Pour 1 cup of sauce into the crockpot.

9. 9

   One at a time, scoop ¼ cup meat filling and place it on a cabbage leaf. Roll the cabbage leaf like a burrito, tucking the sides inward to enclose the filling. Place in the slow cooker, seam-side down. Repeat with the remaining leaves and meat filling. Stack the cabbage rolls if needed.

10. 10

    Pour the remaining sauce over the cabbage rolls. Cover the slow cooker and set of LOW for 7-9 hours, or on HIGH for 4-5 hours. Serve warm, sprinkled with parsley.