Prep time is cut shorter if using leftover shredded pork or beef and actually taste better than with ground beef.
I find it easier to freeze my head of cabbage overnight then once thawed, cut the core from the bottom and the leaves are limp and easier to remove.
6-8 hours on low
1 head of cabbage
1 medium onion-diced
2 celery stalks-diced
1 egg beaten
1 cup cooked Quinoa
2 T ground flax meal
1 lb of ground beef or shredded beef or pork
1/4 cup milk substitute (I use coconut milk)
1 teaspoon salt
1 teaspoon pepper
1 8 oz can tomato sauce
1 15 oz can diced tomatoes
1 T coconut sugar
1 T lemon juice
1 T coconut aminos (can also use soy sauce if you do not have an allergy)
If using ground beef, brown on medium heat.
Add onion and celery to the ground beef before the beef has finished cooking.
If using a precooked meat, saute' onion and celery over medium heat in a skillet for approximately 5 minutes.
Mix together Quinoa, milk, salt, pepper, flax meal and egg.
Stir in the meat mixture.
Lay out cabbage rolls individually. Add 1-2 tablespoons of filling and roll up each leaf individually and place in a medium size slow cooker, adding the sauce mixture below a little on top of each layer placed in the cooker.
Mix together all ingredients above listed under sauce.
This recipe can be made baking in the oven at 350 degrees, estimating an hour cook time as each oven will vary.
Don't have a great picture of these yet, but next time I make them I will be sure and add it to the recipe.