Wednesday, February 9, 2011

Vegan Cabbage Rolls Slow Cooker Recipe

Day 40.

I received a head of cabbage in my CSA box for the week. Normally, I would make German Hot Slaw with the cabbage, but, though I could eat a whole batch in one sitting, it's more of a side dish. So, I went searching for cabbage "mains." I ended up with Cabbage Rolls, which I've never had before. We'll see how it goes.

Cabbage Rolls
12 leaves cabbage
1 C cooked white rice
1/4 C vidalia onion
1 lb. "ground beef"
1-1/4 tsp. kosher salt (I used House Seasoning mix)
1-1/4 tsp. lemon black pepper
1 (8 oz) can tomato sauce
1 Tbsp. brown sugar
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
Vegetarian option: Add 1 beaten egg and 1/2 C milk to meat mixture.

Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes and drain. Let sit to cool down so it won't be too hot to handle.

In a large bowl, combine 1 C cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 C of meat mixture in center of each cabbage leaf and roll up, tucking in the ends. Use toothpicks if necessary. Place rolls in slow cooker.

In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on Low 8 to 9 hours.

Adapted from Ordinary Recipes Made Gourmet.

The Results
Ugh. Boring! I have a serious issue with cabbage. I'm so spoiled by my family's German Hot Slaw (made with vinegar, sugar and "bacon") that all these slow cooker recipes turn out so bland. I seriously considered spicing things up when I read the ingredient list, but I try to keep at least somewhat close to the original recipe when I make it the first time, so it turned out super dull. I'll have to add some hot pepper flakes or something to eat the rest of this dish. Definite failure on this one. I recommend you spruce up the spice list before attempting this one.

What was your most recent kitchen failure? Do you try to "fix" failures or throw them out?


  1. I love cabbage rolls, but it took me a few tries to perfect a vegetarian version. I make it with Boca Italian Sausage (in general, I'm not a Boca fan, but for this, it works) and bulgur. SO good.

    And to answer your question, my most recent failure was the meatloaf I made for the monthly cooking challenge I participate in. I will have to try your recipe with lentils. My recipe was with oatmeal and veggies (adapted from a burger recipe that's super good) and it was too soft to hold its shape. Sigh.

  2. Ugh, I will have to try the sausage, that makes more sense with a limited spice selection. Sorry about your meatloaf. I had very little faith in a "meat"loaf turning out well, but the cranberry-blue cheese one was fantastic!