Stuffed Cabbage

Miriam Nolt New Holland, PA

Prep. Time: 25 Minutes
Cooking Time: 8–10 Hours


  • 4 cups water
  • 12 large cabbage leaves, cut from head at base and washed
  • 1 lb. lean ground beef or lamb
  • ½ cup rice, cooked
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • ¼ tsp. dried thyme
  • ¼ tsp. nutmeg
  • ¼ tsp. cinnamon
  • 6-oz. can tomato paste
  • ¾ cup water

Ideal Slow Cooker Size: 5-Quart


  1. Boil 4 cups water in saucepan. Turn off heat. Soak cabbage leaves in water for 5 minutes. Remove. Drain. Cool.
  2. Combine ground beef, rice, salt, pepper, thyme, nutmeg, and cinnamon.
  3. Place 2 Tbsp. of mixture on each cabbage leaf. Roll firmly. Stack in slow cooker.
  4. Combine tomato paste and ¾ cup water.
  5. Pour over stuffed cabbage. Cover. Cook on Low 8–10 hours.

Per Serving: 140 calories (50 calories from fat), 5g total fat (2g saturated, 0g trans), 20mg cholesterol, 220mg sodium, 10g total carbohydrate (2g fiber, 2g sugar), 13g protein, 10%DV vitamin A, 20%DV vitamin C, 4%DV calcium, 10%DV iron.