I love cabbage rolls, but there’s no way I’m going to the trouble of cooking cabbage leaves and then trying to roll up all the ingredients in them. So here’s my crockpot variation—all of the ingredients, but much less work. If you start assembling the ingredients at noon, it will be ready for dinner.
2 cups tomato juice (I use low sodium)
1 540 ml can Aylmer Accents garlic and olive oil (or 2 cups any stewed tomatoes)
1 cup diced onion
¾ cup uncooked rice
1 pound lean ground beef
8 cups chopped Chinese cabbage*
Combine first four ingredients in the bottom of a 6 litre crockpot. Crumble in the ground beef. Add the cabbage. Stir. The liquid probably won’t reach the top at this point. Don’t worry. Turn the crockpot on high and let it run undisturbed for two hours. Stir. Continue on high for another hour. Stir. Turn down to low and cook for another two to three hours. That’s it.
* You can use ordinary cabbage, but the Chinese cabbage has a less chewy texture