Stuffed cabbage rolls with minced pork and bread in a slow cooker
I usually add bread to the stuffing for cabbage rolls in the case when the stuffing comes across too greasy. Such an additive perfectly performs a compensating role and the finished dish turns out to be just perfect. All details are further in the recipe.
Ingredients
- Cabbage (white) – 1 head
- Bell pepper (medium) – 1 piece
- Tomato juice - 150 ml
- Garlic - 3 cloves
- Black Pepper - 3 peas
- Bay leaf - 2 pieces
- Salt - to taste
- Water - 1 l
- White bread - 100 g
- Milk - 1 glass
- Minced meat - 350 g
- Fig - 1 glass
- Onion - 2 pieces
- Carrots - 1 piece
- Vegetable oil - 2 tbsp.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Peel the cabbage from the upper leaves, cut out the stalk.
Place the head in a pot of boiling water and cook for 20-30 minutes. Periodically remove the cabbage from the water and remove the soft leaves. Repeat the procedure until all suitable leaves are removed.
Wash the rice and pour boiling water for 15 minutes.
Cut the bread into small cubes and pour warm milk.
Peel onion and bell pepper, chop. Grate the carrots.
In the "Frying" mode, heat the oil and fry the onion and carrot until golden brown.
Select part of the roast, add Bulgarian pepper to the rest and continue cooking for 4-5 minutes.
Pour in the tomato juice, add spices, salt and garlic passed through the press. Cook for 7-10 minutes on the "Quenching" mode, then pour into a separate container.
Mix minced meat, rice, soaked bread, roast, salt and ground pepper.
Put some filling on the edge of the cabbage leaf. Tuck the edges inside and roll up the loose roll. Repeat the same with the rest of the blanks.
Put the cabbage rolls in the bowl of the slow cooker, pour the sauce mixed with water and close the lid. Activate the "Extinguishing" program for 1 hour.
