Friday, January 21, 2022

Slow Cooker Cabbage Non-Rolls from Vicki Delany

As you know I use my slow cooker a lot, and one of the cookbooks I consult most frequently is Ricardo: Ultimate Slow Cooker by Ricardo Larrivee, a Montreal chef.  This recipe takes the usual cabbage roll ingredients and puts them in a slow cooker, without having to do all that rolling.

I had fresh tomatoes in the freezer, so substituted them for the can of tomatoes, and it worked just as well. I often don’t have dry mustard on hand, and I find a tsp of the regular mustard is fine.

Slow Cooker Cabbage Non-Rolls


3/4 lb (350 g) hot or mild Italian sausages, meat removed from casing

3/4 lb (350 g) ground beef

1 large onion, finely chopped

3 cloves garlic, chopped

2 tsp (10 ml) dry mustard

1 tsp (5 ml) celery salt

1 tsp (5 ml) dried oregano

1/2 cup (125 ml) long grain rice, uncooked

1 can (28 oz/796 ml) diced tomatoes

8 cups (2 litres) thinly sliced green cabbage

3/4 cup (180 ml) chicken broth

Salt and pepper


In a bowl, combine the sausage meat, ground beef, onion, garlic and spices. Season with salt and pepper.

Crumble half of the meat mixture in a slow cooker. Layer with half of the rice and a third of the tomatoes. Cover with half the cabbage and press lightly. Season with salt and pepper.

Layer with the remaining meat and rice. Add a third of the tomatoes and cover with the remaining cabbage. Press lightly. Season with salt and pepper. Top with the remaining tomatoes and drizzle with the broth. Cover and cook on Low for 4 hours.

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  1. This is perfect for our weather now because it sounds really warm and comforting. I'm always looking for new chefs to follow so thank you for referencing Ricardo Larrivee. I love your Sherlock Holmes series. I've been reading a cookbook with Victorian recipes that could've been used by Mrs. Hudson. It's interesting!

  2. This sounds like a nice spin on the cabbage rolls. The cabbage doesn't get over-cooked, I assume.
    Lucky you to have fresh tomatoes to use!