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Slow-cooker cabbage rolls
Slow-cooker cabbage rolls
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Prep Time:
20 minutes
Cook Time:
275 minutes
Total Time:
295 minutes
Tender pork cabbage rolls in creamy lemon sauce - effortless dinner perfection!
Ingredients:
  • 1kg mini savoy cabbage
  • 250g pkt microwave white rice
  • 3 green shallots, sliced
  • 40.00 ml chopped fresh dill, plus extra, to serve
  • 1 tsp allspice
  • 500ml (2 cups) salt reduced chicken style liquid stock
  • 10.00 gm cornflour
  • 300ml ctn thickened cream
  • Micro herbs, to serve
Instructions:
  • 1. Bring a large pot of water to a boil. Add the entire cabbage and boil for 5 minutes until slightly softened. Drain in a colander and let cool for 5 minutes.
  • In a large bowl, mix together the minced meat, rice, shallot, dill, and allspice until well combined. Season generously.
  • Peel off 10 cabbage leaves delicately. Set aside the rest of the cabbage for a different recipe (see tip). Remove any thick core pieces. Cut larger leaves in half horizontally.
  • Place a generous 2 tablespoons of the mince mixture on the stem end of a cabbage leaf. Fold in the bottom and sides, then roll up to create a tidy parcel. Arrange in a lightly greased 5.5L slow cooker. Repeat with the remaining mince mixture and cabbage leaves. Drizzle the chicken stock over the rolls. Cover and cook on Low for 4 hours, or until the mince is fully cooked, the cabbage is soft, and the liquid is almost all absorbed.
  • - Remove 125ml (1/2 cup) liquid from the slow cooker and transfer it to a bowl. Mix in the cornflour until well combined. Stir in the cream and lemon juice until smooth. Pour the mixture over the cabbage rolls. Cover and cook on Low for an additional 30 minutes or until the sauce thickens.
  • Serve cabbage rolls on individual plates and garnish with fresh dill and micro herbs.

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