- 4
- 15 mins
- 280 mins
Ingredients
- 2 tsp. olive oil
- 8 oz. sliced fresh mushrooms
- 2 cloves garlic, minced
- 3 c. sliced cabbage
- 2 c. beef stock
- 2 c. chicken stock
- 1 tbsp. tomato paste
- 1/2 c. long-grain rice
- 2 tbsp. fat-free milk
- 6 oz. lean ground beef
- 1 lg. egg
- 1/4 c. grated Parmesan
- 1/2 tsp. dried oregano
- 3 tbsp. chopped fresh parsley
- 1/2 c. roasted red bell peppers, chopped
Preparation
Step 1
1. Heat oil in large skillet over medium-high heat. Add mushrooms and cook, stirring, about 4 minutes. Stir in half of the garlic and cook 1 minute. Transfer to slow cooker and then add cabbage, stocks, tomato paste, and 2 cups water. Reserve skillet.
2. Mix rice and milk in bowl. Add beef, egg, cheese, oregano, 1 1/2 tbsp. of the parsley, and remaining garlic. Season with 3/4 tsp. black pepper and 1/2 tsp. salt. Shape into mini-meatballs, using a heaping teaspoon for each. Generously coat reserved skillet with cooking spray and heat over medium-high heat. Brown meatballs, turning, until golden, 5 minutes. Transfer to slow cooker.
3. Cover and cook 4 to 5 hours on low or 2 to 3 hours on high. Add roasted peppers and remaining 1 1/2 tbsp. parsley. Season.