Healthy Slow Cooker Cabbage Roll

Ingredients

• 10-15 cabbage leaves
• 2 lbs lean ground beef
• 1  cup uncooked quinoa  can substitute grated cauliflower, wild rice, carrots, etc.
• 1/2 cup water
• 1/4 cup chopped onion
• 1 TBSP  minced garlic
• 1 tsp. salt
• ½ tsp. pepper
• 32 oz sugar free spaghetti sauce
• Shredded Cheese optional, for topping

Instructions

1. Boil head of cabbage for about 5 minutes until leaves soften enough to easily remove.  They should be able to easily fold around the meat mixture.
2. Mix together raw ground beef, quinoa, water, onion, garlic, salt and pepper.
3. Separate the leaves from the head of cabbage, keeping them as in tact as possible.
4. Start filling your cabbage leaves, folding them over (like a burrito) so none leaks out.
5. Place them in the slow cooker as you fill them.
6. Pour the spaghetti sauce over the top.  If you have more than one layer, be sure to pour sauce over each layer.
7. Cook on low for 8 hours or on high for 5-6 hours.
8. Top with cheese and enjoy your amazing dinner!

Freezer to Slow Cooker Instructions

1. Follow steps 1-4 above.
2. Place the rolled cabbage rolls in a cake pan or on cookie sheet, not touching each other.
3. Place in freezer, so that they will freezer on the pan.
4. Once frozen, remove from freezer and place in a gallon sized freezer bag.
5. Label & lay as flat as possible to freeze.
6. On cooking day, place frozen cabbage rolls in your slow cooker (don’t allow to defrost first, or they’ll fall apart).
7. Top with spaghetti sauce and cook as directed above.