Ingredients
1 large head green cabbage (about 2.5-3 lbs), cored and roughly chopped into 1-inch pieces
1.5 lbs ground beef (85/15 or 80/20 for best flavor)
1 large yellow onion, finely chopped
4 cloves garlic, minced
1 cup uncooked long-grain white rice, cooked according to package directions (yields about 3 cups cooked rice)
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
1 cup beef broth
erythritol, granulated sugar, or two tablespoons of brown sugar
one tablespoon of apple cider vinegar
divided into two portions, 1. 5 teaspoons of salt
separate 1 teaspoon of black pepper
1 teaspoon dry oregano
1/2 teaspoon smoked paprika
chopped fresh parsley, 1/4 cup (for garnish)
Instructions
Prepare the Cabbage: Core the large head of green cabbage and roughly chop it into 1-inch pieces. You can also separate the leaves and then chop them if you prefer. Set aside.
Cook the rice as directed by the manufacturer for 1 cup of uncooked long-grain white rice. The rice is normally rinsed, then simmered in 2 cups of water for 15-20 minutes, or until the water is gone and the rice is tender. Let it cool a little after fluffling it with a fork.
Sear the Meat and Aromatics: Over medium-high heat, warm up a big skillet or Dutch oven. Brown the ground beef for around 6-8 minutes, breaking it apart with a wooden spoon until there is no pink left. Remove the extra fat. After browning the beef, add the minced onion to the pan and cook for 5-7 minutes, until it is soft and translucent. Add the dried oregano, smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and minced garlic. Until fragrant, continue to cook for another minute.
Meat and Rice Combination: Move the prepared rice to a big mixing dish. Combine the rice, browned meat, and onion in a bowl. Thoroughly mix by stirring gently.
Sauce Preparation: Combine the brown sugar, tomato paste, apple cider vinegar, beef broth, diced tomatoes (undrained), and the leftover half teaspoon of black pepper and salt in the same skillet (no cleaning is needed). Scrape away any caramelized pieces from the pan’s bottom and mix thoroughly. After simmering the sauce gently, turn off the heat.
In a slow cooker, construct the casserole: Either apply a light layer of grease to the inside of a 6-quart or 7-quart slow cooker insert, or use a slow cooker liner.
Spread about one-third of the chopped cabbage evenly around the slow cooker.
As evenly as possible, distribute half of the rice and meat mixture over the cabbage layer.
Lay one-third of the tomato sauce over the rice and meat layer.
Repeat the layers again: the remaining half of the rice and meat combination, another third of the cabbage, and another third of the tomato sauce.
Ensure that the last third of the chopped cabbage is virtually covered by topping the tomato sauce with it.
Cook on LOW for 6 to 8 hours, on HIGH for 3 to 4 hours, or until the flavors have integrated and the cabbage is really soft in a slow cooker. The amount of chopping of your cabbage and your slow cooker will determine how long it takes to cook.
Once it has finished cooking, gently stir the dish to spread the sauce and blend the layers. Taste and change the seasonings if necessary. Pour plenty into bowls and decorate with newly cut parsley, then serve hot.
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