Slow Cooker Cabbage Casserole (Print Format)
Hearty casserole with cabbage, ground lamb or beef, rice, and a flavorful sauce slow-cooked to tender perfection.
# Ingredients:
→ Meat and Spices
01 -
1 lb ground lamb or beef
02 -
1 tablespoon allspice
→ Grains
03 -
1 cup parboiled white rice, uncooked
→ Vegetables
04 -
2.5 lbs cabbage (approximately half of a large head)
05 -
6 cloves garlic, crushed
→ Liquids and Sauces
06 -
2 cups water
07 -
3 cups plain tomato sauce
08 -
3 tablespoons pomegranate molasses
→ Herbs and Seasonings
09 -
2 tablespoons dried mint
10 -
1 ½ teaspoons salt
11 -
¼ teaspoon black pepper
# Steps:
01 -
In a large skillet, mix ground lamb or beef with allspice. Brown over medium heat for 3 to 4 minutes, then remove from heat and stir in the uncooked parboiled white rice until well combined.
02 -
Remove the core from the cabbage, then wash, dry, and peel the leaves. Discard thick stems and tear leaves into 2 to 3 inch pieces.
03 -
In a large bowl, mix together water, tomato sauce, pomegranate molasses, crushed garlic, dried mint, salt, and black pepper until thoroughly combined.
04 -
Layer half of the meat and rice mixture at the bottom of the slow cooker, followed by half of the cabbage leaves. Pour half of the sauce evenly over the top. Repeat with the remaining meat mixture, cabbage leaves, and sauce, pressing down the cabbage to submerge in the sauce.
05 -
Set the slow cooker to low and cook for 3 to 4 hours. At 3 hours, check cabbage tenderness and continue cooking an additional 30 to 60 minutes if necessary for desired softness.
06 -
Remove immediately upon completion to prevent overcooking. Serve warm alongside pita bread and hummus if desired.
# Tips:
01 -
Pomegranate molasses adds a subtle sweetness to the sauce. It can be made at home or purchased online or in ethnic grocery aisles.