Equipment Needed
- Large skillet
- Cutting board and sharp knife
- Large (6-quart or larger) slow cooker
- Wooden spoon or spatula
- Can opener
- Measuring cups and spoons
Step-by-Step Instructions
My process starts with a little stovetop prep to build a flavor foundation. In my large skillet over medium-high heat, I warm the olive oil. I add the ground beef and diced onion, breaking up the meat with my wooden spoon as it cooks. I let it brown for about 5-7 minutes until there’s no more pink. In the last minute, I add the minced garlic and stir until fragrant, about 30 seconds. This quick sauté wakes up the flavors and gets rid of any raw meat taste, which can sometimes linger if you just add it raw to the crockpot. I learned this the hard way with an earlier version that tasted a bit flat.
While the beef browns, I prepare my cabbage. I remove any tough outer leaves, cut the head into quarters, and cut out the tough core. Then, I chop it into rough 1-inch pieces. It will look like a mountain, but it cooks down dramatically. In my 6-quart slow cooker, I start the layering. I add half of the chopped cabbage, spreading it into an even layer on the bottom. This creates a protective bed that helps prevent the rice from scorching on the hot ceramic. Then, I sprinkle the uncooked rice evenly over the cabbage.
Next, I carefully spoon the browned beef and onion mixture over the rice layer, spreading it out. On top of the beef, I add the remaining mountain of chopped cabbage. Now, for the saucy part. In a large bowl or a 4-cup measuring cup, I whisk together the crushed tomatoes, tomato sauce, diced tomatoes (with their juice), all the dried herbs (parsley, oregano, paprika, thyme, salt, and pepper), and the beef broth. I pour this savory, ruby-red mixture evenly over everything in the slow cooker. The liquid should just about cover the contents. I nestle the two bay leaves on top.(See the next page below to continue…)