Slow Cooked Corned Beef and Stuffed Cabbage

chefs-mate chefs-mate 0 Comments
Servings: 3 cups Difficulty: Advanced
Jump To Recipe Print Recipe
Hearty New England-style corned beef with potato-stuffed cabbage rolls
Slow Cooked Beef Bread recipe image
Slow Cooked Beef Bread recipe image
Print Recipe

Slow Cooked Corned Beef and Stuffed Cabbage

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 3 cups Calories: 2044.4

Description

This comforting slow-cooker creation combines the savory richness of corned beef with the unique twist of potato-stuffed cabbage rolls. The beef simmers gently until fork-tender, infusing the broth with deep, aromatic flavors. Meanwhile, cabbage leaves are filled with a mixture of grated potatoes, rice, and herbs, then rolled and cooked alongside root vegetables like carrots and turnips. The result is a hearty, protein-packed dish with a complex texture and balanced taste, perfect for cold winter evenings or family gatherings. It brings a traditional, home-style warmth to your table, offering a satisfying meal that pairs beautifully with crusty bread or simple sides.

Directions

  1. Place the corned beef and 3 cups of water in the slow cooker. Cover and set to high.
  2. Once the liquid is steaming vigorously, reduce heat to medium and cook for 2.5 hours.
  3. Remove the meat from the cooker and set aside. Add the halved potatoes, turnips, carrots, and cabbage wedges to the cooking liquid.
  4. Place the corned beef on top of the vegetables. Cover and cook on medium until the mixture is steaming briskly, then reduce to low.
  5. While the beef cooks, prepare the cabbage rolls: Parboil the head of cabbage until leaves are flexible, then separate the leaves.
  6. Slice off the heavy stalk of each leaf by cutting parallel to the leaf, ensuring the leaf remains intact.
  7. Grate the peeled potatoes, the small inner cabbage leaves, and one of the onions. Mix these together in a bowl.
  8. Add the raw rice, dried dill weed, and black pepper to the potato mixture.
  9. Beat the egg whites until frothy and fold them into the potato mixture to bind the stuffing.
  10. Set aside 2-3 of the largest cabbage leaves for lining the pot. Fill each remaining leaf with approximately 2 tablespoons of the potato mixture.
  11. Fold up the bottom of the leaf, fold in the sides, and roll up tightly. Secure with a toothpick if necessary.
  12. Slice the reserved cabbage leaves and line the bottom of a second slow cooker (or the same one if space permits after beef is done) with them.
  13. Slice the second onion and layer it on top of the cabbage leaves. Add the tomatoes, sliced apple, and ground ginger.
  14. Place the rolled stuffed cabbages into the pot on top of the vegetable layer.
  15. Cover and cook the stuffed cabbage on low heat for 4 to 5 hours until tender.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 2044.4kcal
% Daily Value *
Total Fat 102.6g158%
Saturated Fat 50.2g252%
Cholesterol 393.0mg131%
Sodium 628.5mg27%
Total Carbohydrate 180.4g61%
Dietary Fiber 33.4g134%
Sugars 50.7g
Protein 119.9g240%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corned beef, cabbage rolls, slow cooker, potato stuffing, new england, boiled dinner, beef, root vegetables, carrots, turnips, cabbage, rice, dill, comfort food, winter meal, family dinner, hearty, protein, traditional, homemade
Recipe Card powered by WP Delicious