There are two things in the world I deeply dislike, the ticking of a clock and the smell of cabbage cooking. I don’t know why those two things bother me so, but they seriously do.
So why am I cooking a whole big crockpot full of stuffed cabbages? Because Brian loves them and he always makes me special meals, and he does 90%+ of the cooking for the household these days, – this big batch of stuffed cabbage goodness was his Father’s Day gift from me.
I make these up the night before and put them in the crockpot then cook them on low overnight and until dinner time the next day. I have a lock’n’go lid on my crockpot, so I lock that down while they cook and it helps minimize the cabbage smell throughout the day.
- Big cabbage leaves, I used about two heads of cabbage for this batch
- Ground meat of your choosing – up to 3 pounds depending on how much stuffing you want
- Rice (uncooked, I used about half a cup dry)
- Big yellow onion, chopped or diced
- 2 eggs + 2 tablespoons of milk (I used almond milk, but whatever you have in the refrigerator)
- Sauerkraut (2 bags, or 2 cans, whatever you have available to you in your area)
- Stewed tomatoes (1 or 2 big cans, depending on how much tomato flavor you want)
- Salt, pepper, and Italian seasoning to taste
- Grab your biggest mixing bowl and mix together the ground meat, onions, rice, salt, pepper, and seasonings. Grab a handful and roll a big football shaped meatball, then wrap a cabbage leaf around that, stuff the ends into the meatball so it stays wrapped up. Set aside, repeat until you’re out of meat and cabbage. (Side note, if you run out of cabbage leaves and still have meat mixture left over – put it in a ziploc bag and toss it in the freezer to use next time.)
- Now it’s time to fill the crockpot.
- Start with a layer of sauerkraut in the bottom, add a layer of stewed tomatoes, then a layer of your cabbage footballs. Sprinkle a little salt and pepper on top.
- Start with sauerkraut again and repeat the layering process. (Don’t forget that sprinkle of salt and pepper on top of each layer, you don’t want bland cabbages!)
- Add water so that the water comes up to at least the top layer of cabbages, usually about a cup will do it if the pot is really full.
- Put the lid on and cook on low setting overnight and throughout the day (at least 10-12 hours) until you’re ready to eat.