Slow Cooker Young Cabbage Rolls in Creamy Sauce

These blueberries just melt in your mouth! The taste is amazing! My older sister taught me to cook these kind of darlings. And I’ve already adapted this recipe for a slow cooker)) The taste is extraordinary! They just melt in your mouth, cut lightly with a fork — like clockwork))) My family just loves these doves)) Try to cook, you will be happy with the result))
cook time: 3h 40 min
Ethan Rowley
Slow Cooker Young Cabbage Rolls in Creamy Sauce

Nutrition Facts (per serving)

129
Calories
6g
Fat
12g
Carbs
5g
Protein

Ingredients (24 portions)

Basic:

Onion (2 onions. one for minced meat, the other for filling.) 300 g
Salt to taste
Butter 15 g
Water (for blanching cabbage leaves, for cooking.) 300 ml
Pepper to taste
Sour cream 2 tbsp
Bay leaf (ground.) to taste
Tomato paste 2 tbsp
Carrot (one large carrot) 200 g
Vegetable oil 2 tbsp
Minced meat (I had pork and beef) 600 g
Vinegar (added to water when blanching cabbage.) 1 tbsp
Cabbage (I had 2 medium heads of young cabbage) 1 kg
Round rice 300 g
Herbal mixture (I have Provençal herbs, a mixture of Italian herbs.) to taste

Recipe instructions

Step 1

Step 1
Letʼs prepare the products.

Step 2

Step 2
Rinse the rice in several waters until the drained water is clear. Boil until half cooked.

Step 3

Step 3
Wash the cabbage. Boil water in a saucepan, salt it a little and add 1 tablespoon of vinegar so that the cabbage leaves do not tear. Vinegar gives strength. Cut the stalk out of the cabbage, put it in boiling water (make the heat low so that it just simmers), and remove the leaves as much as possible. The cabbage is young, the leaves need 2-3 minutes, do not overcook them.

Step 4

Step 4
Place the scalded leaves on a plate; they are still steaming.

Step 5

Step 5
Then use a knife to carefully cut off the seals on the leaves. We do this with all the leaves.

Step 6

Step 6
Now the minced meat. Cut one onion into cubes.

Step 7

Step 7
Three carrots on a medium grater.

Step 8

Step 8
Heat one tablespoon of vegetable oil in a frying pan and lightly sauté the onions and carrots.

Step 9

Step 9
In a bowl, combine minced meat, rice, carrots and onions. Salt and pepper to taste. Add your favorite spices. Mix the minced meat very well.

Step 10

Step 10
Place a couple of spoons of minced meat on the cabbage leaf.

Step 11

Step 11
Roll it up like a tube...

Step 12

Step 12
Then, using our fingers, we “push each edge inside”)) I really love this molding of darlings. They are rolled up very tightly and then look neat on the plate.

Step 13

Step 13
In the same way, we roll up all the leaves and place the cabbage rolls tightly in the multicooker bowl.

Step 14

Step 14
And now a little trick))) We put pieces of butter on the cabbage rolls, this will make them even juicier, and you need to put the bowl of cabbage rolls in the cold (in the refrigerator) for an hour.

Step 15

Step 15
In an hour, letʼs make the sauce — cut the onion into cubes and fry in vegetable oil.

Step 16

Step 16
Add tomato paste and sour cream there. Stir and simmer for a couple of minutes.

Step 17

Step 17
Using a spoon, spread our sauce over the cabbage rolls)) Season with salt and pepper to taste. BUT donʼt forget — our minced meat was seasoned. Add your favorite spices — herbs)

Step 18

Step 18
Pour boiling water over everything so that the water covers about 2 centimeters. Place the bowl in the multicooker, close it and turn on the “stew” program for 1.5-2 hours. I set it for 2 hours, they turned out very juicy and mega-soft)) At the end of the “stewing” program, I advise you to keep them on the “warm” mode for at least 30 minutes without opening the lid.

Step 19

Step 19
And here are the finished darlings) The aroma is amazing!

Step 20

Step 20
Eat hot with sour cream))

Step 21

Step 21
They are very soft, you can easily divide them into several pieces with a fork) Bon appetit!

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