Slow Cooker Chili Cabbage Rolls
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60Prep Time Minutes
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300Total Time Minutes
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14Number of Ingredients
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6Servings
Core cabbage. In large pot of boiling salted water, blanch cabbage head for 5 to 8 minutes or until leaves start to soften. Remove from heat; refresh under cold running water until cool enough to work with.
Working from core end, carefully pull 12 large leaves away from cabbage, returning cabbage to boiling water for 2 to 3 minutes when leaves become difficult to remove. Reserve remaining cabbage for another use.
Trim coarse veins and drain leaves on paper towel–lined tray; spread half of the Aylmer® Accents Chili Diced Stewed Tomatoes in slow cooker coated with cooking spray.
Mix together beef, rice, onion, garlic, chili powder, cumin, salt and pepper. One at a time, place 3 tbsp (45 mL) filling on core end of each cabbage leaf. Fold in sides over filling and roll up tightly to enclose filling. Place rolls seam side down in slow cooker, making sure each layer fits together snuggly. Spoon remaining tomatoes over top.
Cover slow cooker with lid; cook on Low for 8 hours or High for 4 hours until cabbage is tender and meat is cooked through.
Top cabbage rolls with cheese, sour cream and cilantro.
• For a vegetarian option, substitute 2 cups (500 mL) kidney beans, chickpeas or pinto beans for the ground beef.
• Use leftover or ready-to-serve rice. Basmati, white or brown rice all work well in this recipe.
Slow Cooker Chili Cabbage Rolls