Categories: Main Courses-Ground Beef
Ingredients
- 1 small head green cabbage, cored
- 1 tbsp vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 cans (8 oz each) tomato sauce
- 2 tbsp packed light brown sugar
- 2 tbsp red wine vinegar
- 2 slices wheat bread
- 1/3 cup almond milk
- 1 lb lean ground beef
- 1/4 tsp salt
- 1/4 tsp black pepper
- 6 cups cooked egg noodles
Directions
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Bring a large pot of boiled water to a boil. Boil cabbage 12 to 15 minutes, removing 9 leaves as they become pliable. Drain well, then remove tough stem from the leaves. Cut the leaves in half. Remove remaining cabbage from the water and shred. Place shredded cabbage in the bottom of slow cooker. Meanwhile, heat oil in a large skillet over medium heat. Cook onion for 5 minutes. Add garlic, cinnamon, and nutmeg; cook 1 minute. Remove half of onion mixture and set aside. Stir tomato sauce, sugar, and vinegar into skillet and remove from heat. Pulse bread and milk in a food processor until a paste is formed. Add reserved onion mixture, beef, salt and pepper to the food processor and pulse until well combined. With stem ends of cabbage leaves facing you, place 2 heaping tbsp of meat mixture in center of each leaf and roll up. Place rolls, seam-side down, in slow cooker. Pour sauce over top. Cover and cook on low for 5 hours.