Slow-Cooker Beef and Quinoa Cabbage Rolls

Name: Slow-Cooker Beef and Quinoa Cabbage Rolls
Prep time: 30 min
Total time: 5 h 30 min
Yield: 5
Ingredients: 1/2 lb lean (at least 80%) ground beef; 1 large onion, chopped (1 cup); 1 package (8.5 oz) microwavable quinoa and brown rice pilaf; 1/2 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1 egg; 1 medium head green savoy cabbage (1 1/2 lb); 3 cans (8 oz each) roasted garlic tomato sauce; 2 tablespoons packed brown sugar; 2 teaspoons Worcestershire sauce

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Slow-Cooker Beef and Quinoa Cabbage Rolls

Prep 30 min
Total 5 hr 30 min
Ingredients 10
Servings 5

Enjoy these slow cooked beef and quinoa filled cabbage rolls for dinner.

By Pillsbury Kitchens

Updated February 25, 2014

Ingredients

1/2 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 package (8.5 oz) microwavable quinoa and brown rice pilaf
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 egg
1 medium head green savoy cabbage (1 1/2 lb)
3 cans (8 oz each) roasted garlic tomato sauce
2 tablespoons packed brown sugar
2 teaspoons Worcestershire sauce

Steps

1

In 10-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Remove to large bowl; cool 5 minutes. Stir in rice, salt, pepper and egg.
2

Meanwhile, fill Dutch oven half full of water; heat to boiling. Remove 10 leaves from head of cabbage. Add leaves to boiling water; cook 8 minutes or until pliable. Drain; cool slightly.
3

Spray 5-quart slow cooker with cooking spray. To assemble, spoon beef mixture evenly onto center of cabbage leaves. Fold bottom third of leaf over filling; fold sides in toward center and roll up. In slow cooker, place rolls, seam sides down (some may overlap). In medium bowl, mix tomato sauce, brown sugar and Worcestershire sauce; pour over cabbage rolls.
4

Cover; cook on Low heat setting 5 hours.