Monday, March 16, 2015
Slow-Cooker Pork-Stuffed Cabbage
Total Time : 4 hours, 25 minutes to 7 hours, 25 minutes
3/4 pound ground pork
1/3 cup long-grain white rice (uncooked)
1/2 small onion, chopped
1 clove garlic, chopped
1/4 cup toasted pine nuts
1/4 cup golden raisins
2 tablespoons chopped fresh dill, plus more for serving
Kosher salt and black pepper
8 large Savoy cabbage leaves
3 cups marinara sauce (from one 24-ounce jar)
1.Combine the pork, rice, onion, garlic, pine nuts, raisins, dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl.
2.Place the meat mixture in the center of the cabbage leaves, dividing evenly. Roll the leaves over the filling, folding in the sides of the leaves as you go.
3.Combine the marinara and 1/4 cup water in a 4- to 6-quart slow cooker. Top with the stuffed cabbage, seam-side down. Cover and cook until the meat is cooked through and the rice is tender, on low for 6 to 7 hours or on high for 4 to 5 hours.
4.Serve the stuffed cabbage topped with the sauce and additional dill. Tip It is easiest to make the rolls using large leaves (6 to 8 inches). When you run out of large leaves, overlap small ones to create a bigger surface and hold in all of the filling.