Cabbage rolls are a new favourite in my household because I love that you have a complete meal all wrapped up in leafy green goodness. My husband is Ukrainian and it’s a bit sacrilege that I’ve only recently learned to make healthy slow cooker cabbage rolls that you can set and forget (my favourite way to cook)! Better late than never, right?
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What is your favourite slow cooker recipe?
Why are my healthy slow cooker cabbage rolls such a great choice?
- Cruciferous vegetables, like green cabbage, are full of powerful antioxidants. It’s a diet superfood that is fiber-rich and very filling while being extremely low in calories
- Many people around the world have rice as a staple in their diets. Basmati rice has a lower glycemic index, more fiber and is lower in calories than regular rice. Organic quinoa is also a great choice!
- Lamb is a protein powerhouse, and an excellent source of iron, zinc, B12 and omega-3 fatty acids. Lamb is considered a red meat, but I believe the organic and grass-fed variety can be beneficial in moderation
- Onions help improve immunity, reduce inflammation, reduce the risk of several types of cancer, and help to regulate blood sugar
- Bell peppers add some natural sweetness to your food and are high sources of potassium, great for eye and heart health, and boost immunity
Healthy Slow Cooker Cabbage Rolls
These healthy slow cooker cabbage rolls are filling, delicious and freezable, which makes meal prep a breeze! They are also easy to customize to your taste.
This recipe serves 6.
- 1 head of organic green cabbage
- 1 cup of basmati rice (if you prefer, you can also use organic quinoa)
- 1 pounds of organic, grass-fed ground lamb (you can use any ground meat)
- Budget tip: organic, grass-fed lamb isn’t the cheapest protein option and has a bit of a ‘gamey’ taste some folks aren’t used to. To reduce the cost and use a more conventional option, try subbing in beef or turkey (or beans if you don’t eat meat)
- 2 cloves of minced garlic (to save time, you can use pre-minced garlic)
- 1 medium diced organic onion
- ½ teaspoon of oregano
- ½ teaspoon of rosemary
- ½ teaspoon of organic basil
- ½ teaspoon of organic thyme
- 1 large diced organic bell pepper
- 1 12 ounce can of tomato paste
- Boil the cabbage whole in a large pot for 2-5 minutes. You aren’t trying to cook it, just soften it so that the leaves become pliable and easy to work with. Remove the cabbage from the water so it cools while you’re prepping the rest of the ingredients
- Boil 1 cup of basmati rice in 2 cups of water. After it’s cooked, remove from heat
- Sauté the lamb with the minced garlic, onion, rosemary, oregano, basil, thyme and bell pepper over medium heat, removing any fat and grease from the pan as you go (we use an empty can to scoop the gunk into). Add the basmati rice into the skillet and combine everything
- Pro tip: it isn’t strictly necessary to cook the meat in advance of rolling it, but I always do because otherwise the fat and grease has nowhere to go and you end up eating it. My recommendation is to sauté it with the seasoning blend for maximum flavour and minimum unnecessary fat and grease
- Separate about 12 cabbages leave and evenly divide the meat and rice mixture into the centre of the leaves. Roll them tightly. Cover the bottom of the slow cooker with tomato paste and place the cabbage rolls inside, seam side down. Once the bottom of the tray is covered, top the cabbage rolls with more tomato paste and add another layer. Repeat as required
- Cook on low for 6 to 8 hours. Freeze any leftovers for another day!
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