A little while ago, we received the cutest little purple cabbages in a Pure Sprouts all-local bin (those bins have been lifesavers in these hectic weeks!). The cabbages were about 4 inches across, and I knew that they were too adorable to just chop up and use the way I’d normally do with cabbage. I tried to think of something creative and settled on slow-cooker stuffed cabbages. Instead of rolling up individual leaves around filling and drowning them in thick spaghetti sauce, I layered filling between the outer leaves of the cabbages and in an inner hollow, then slow cooked them in a light tomato and beer sauce! My original filling plans were derailed a bit when the mushrooms I planned to use were eaten before I could use them, but this non-traditional filling I whipped up turned out to be quite delicious!
Stuffed Mini Cabbages
- 2 small heads purple cabbage, about 4 inches in diameter
- 4 small carrots (Pure Sprouts)
- 1 small onion (Jett’s Produce)
- 1/2 lb. ground beef (Pure Sprouts)
- 1 tsp. dried rosemary (my garden)
- 4 slices grilled eggplant, optional (frozen from this summer)
- 1 egg (Pure Sprouts)
- 1/2 c. tomato puree, or unseasoned tomato sauce (frozen from this summer)
- 1/4 c. vegetable stock
- 1/2 can beer
- Cut the stem of the cabbage to be level towards the base of each cabbage head. Cut a 1/2″ slice off the top of each head and set it aside.
- Using a spoon, scrape out a hollow in the middle of each cabbage head, leaving about a half inch shell intact and reserving the innards for a different use (look for a kielbasa, cabbage & pierogi casserole recipe soon!)
- Gently spread the outer couple of leaves away from shell, careful to keep them attached at the base.
- Grate carrots and finely chop onion and eggplant.
- Mix vegetables, ground beef and rosemary in bowl.
- Beat egg and add to beef and vegetable mixture.
- Spread filling in between peeled back outer leaves, gently folding them back along the cabbage.
- Fill hollowed center with meat and vegetable mixture and top with reserved slice of cabbage head, then place in slow cooker.
- Pour beer, tomato puree and vegetable stock over cabbages.
- Cook in slow cooker on low heat for 8 hours, or until cabbage is tender.
- Serve hot with sauce spooned over top of cabbages.