Deconstructed Stuffed Cabbage made with Bok Choy

Deconstructed Stuffed Cabbage made with Bok Choy
Serves 10
A super simple way to get the robust flavors of "Golumpki" (Stuffed Cabbage Rolls) without the hassle of rolling them individually.
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Ingredients
  1. 8 small or 6 medium heads baby bok choy, trimmed and cut into bite sized pieces
  2. 1 lb. ground round
  3. 1 lb. ground pork
  4. 1 cup long grain brown rice
  5. 1 large onion, chopped
  6. 1 garlic clove, chopped
  7. 4 Tbsp. unsalted butter
  8. 1 tsp. Worcestershire sauce
  9. Kosher salt and freshly ground pepper to taste
  10. 1 tsp. paprika (or to taste)
  11. 1 - 28 oz. can whole San Marzano tomatoes with juice
  12. 2 15 oz. cans organic tomato sauce
Instructions
  1. Slow Cooker Version (can easily be converted to roasting or stovetop cooking)
  2. On the sauté setting of your slow cooker or in a large saucepan on the stove, melt the butter over medium heat. Add the onions and sauté until translucent, about 5 minutes. Add the meats and cook until they are lightly browned and no longer pink, about 10 minutes. Add the garlic and sauté for another minute. Turn the slow cooker setting to high-slow cook.
  3. If you were sautéing on the stovetop, add the mixture to your slow cooker. Season the meat mixture with Kosher salt and freshly ground pepper, and add Worcestershire sauce and paprika. Add the tomatoes, squeezing them one by one with your fingers as you add to break them up; then add the rest of the liquid in the can. Add the two cans of tomato sauce and bok choy. Mix thoroughly.
  4. Slow cook on high for 3 hours. Add rice and mix in, cooking for another 2 1/2 to 3 hours on high until the rice is completely cooked.
  5. Serve in bowls with crusty bread if desired.
Notes
  1. As leftovers, I sautéed some additional bok choy in vegetable oil and butter with a little salt to caramelize and served it as a base for another meal. It was delish!
  2. On a different day, I also served some leftovers on top of a roasted sweet potato. Super easy and a simple way to change it up a bit.
  3. If you don't have a slow cooker, you can alter the recipe by cooking it in the oven or on the stovetop. Cook it over a medium low heat (or in the oven at 350°) and it will probably take about an hour to cook the meat and bok choy first and another 45 minutes to an hour with the rice added. Taste to test it.
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Deconstructed Stuffed Cabbage made with Bok Choy, 10.0 out of 10 based on 1 rating