Stuffed Cabbage with Cranberries
savory pepper steak recipe – easy and delicious
In our homes, things get busy fast. So waking up to this nourishing meal is super
convenient—we just dish it out and then go on our merry way!
This is my healthier version of beef barley soup
Stuffed Cabbage with Cranberries – A delicious recipe for the slow cooker
- 1 Package Ground Turkey
- 1 Cup Cooked Brown Rice
- 1 Onion and Garlic Clove, sauteed
- 1 Head of Green Cabbage
- 1 Can Chicken Broth
- 1 Can Tomato Sauce
- 1 Can Cranberry Sauce
Steam the cabbage and pull leaves off as they soften. I find that a pair of silicone-coated tongs works great to do this.
Place several leaves on the bottom of the slow cooker.
Mix sauteed onions and cooked rice with raw turkey.
Using steamed cabbage leaves, put a small amount of the turkey mixture at the core end of the leaf, rolling, and folding the leaf in to make a little pouch.
Place these pouches in the slow cooker until it's full and you're out of the turkey mixture. Then pour the three cans over the top.
Walk away. Do not lift the lid, do not stir, do not think about it until it's bubbling and smells delicious! (Usually about 6 hours on low for my slow cooker, although mine seems to run hot.)
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