A Winter-in-March Meal:
For many reasons, winter has always been one of my favorite seasons. I love the beautiful snow, warm clothes, hot chocolate, and holiday cheer! Every year, I always look forward to the silence of the first snowfall and the warmth of our bed under the electric blanket. Plus, our cats love to snuggle in the winter (mainly for our body heat, but I’ll take it)! As much as I love winter, I have to admit that I’m usually over it when snow storms start to creep their way into mid-March.
This past week has been a snowy, freezing mess, so I found myself searching my recipe box for a meal to make us warm! Stuffed cabbage was one of the first to catch my eye because cabbage was so cheap with St. Patrick’s Day right around the corner. However, as delicious as little stuffed cabbages are, the labor involved was not very appealing to my 8 month pregnant self. This is where my mom came in with the perfect solution: to use the same recipe, but instead of stuffing the leaves, chopping them and layering the meat, kind of like lasagna. She’d done it before and told me it tastes just as good without all of the work! I had to give it a try.
Here’s What You’ll Need:
1 small head of cabbage
1 lb ground meat (beef or a combination of pork and beef)
1/4 medium onion, chopped
1 teaspoon salt
1/2 cup milk
1/2 cup cooked rice
1 tablespoon Worcester sauce
14 oz can of diced tomatoes
14 oz V8 juice
First, prepare the filling by adding the meat, onion, salt, egg, milk, and rice to a medium bowl. Mix until well combined. A wooden spoon works great for this, but you can use your hands if you prefer!
Next, roughly chop and rinse the cabbage. Spray your crockpot with non-stick cooking spray and cover the bottom with a layer of the chopped cabbage. Now, add a layer of the meat mixture to the top of the cabbage. Three layers of meat worked out best for me, so use about a third of your meat. Drop spoonfuls around the cabbage and slightly flatten them. Then, repeat by adding another layer of cabbage and meat until its all gone. Top it off with a layer of cabbage!
To make the sauce, add the 14 oz can of diced tomatoes to a medium bowl. Use the empty can to measure the V8 and add it to the tomatoes, along with the Worcester sauce. Give it a stir and pour the mixture over the top of the cabbage and meat layers in the crock pot. Turn it on high for 4-5 hours or low for about 8 hours.
The End Result:
We ate the final product with the leftover rice from the filling and a dollop of sour cream. It was absolutely perfect! I’ve used this recipe so many times to make stuffed cabbage, but layering it worked out even better. With less work and dishes, I’ll probably be making it this way more often than not!
This “stuffed” cabbage is so juicy, warm, and comforting. It is guaranteed to warm you up when it is snowing outside of your window this March. Let me know what you think!