This recipe is a take off of the "unstuffed cabbage roll" recipe I've used in the past. I make that in my dutch oven on the stove top using ground beef. I wanted to make it heartier and for the CrockPot so, I made a few adjustments and Voila - it worked - smells great cooking and tastes even better! ~Enjoy! Diane
CrockPot Beef & Cabbage Stew
2 pounds beef stew meat, cut into 1" chunks
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2 cans (14.5 ounces each) diced tomatoes
1 can (15 ounces) tomato sauce
1/2 tablespoon apple cider vinegar
1/4 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1 teaspoon sea salt
Place all but the chopped cabbage to CrockPot and give it all a good stir, place on High for 5 hours - then add in chopped up cabbage (you'll have to add half the cabbage and stir into meat mixture, then add remaining and let steam a bit on top before mixing into meat mixture) Keep on high another 2 hours, until meat is fork tender and cabbage is soft.
Serve over rice.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home