Ingredients needed:
* 2 teaspoons of olive oil
* 8 oz sliced fresh mushrooms
* 2 cloves of minced garlic
* 3 cups of sliced cabbage
* 2 cups of beef stock
* 2 cups of chicken stock
* 1 tablespoon of tomato paste
* 1/2 cup of long-grain rice
* 2 tablespoons of fat free milk
* 6 oz of lean ground beef
* 1 large egg
* 1/4 cup grated parmesan
* 1/2 teaspoon of dried oregano
* 3 tablespoons of chopped fresh flat-leaf parsley
* 1/2 cup of roasted red bell peppers, chopped
Preparation steps:
* Heat oil in large skillet over medium heat. Add mushrooms and cook, stirring for approximately 4 minutes. Stir in half of the garlic and cook for another minute. Transfer to crockpot and add cabbage, stocks, tomato paste and 2 cups of water.
* 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 teaspoon of black pepper and 1/2 teaspoon salt. Shape into mini meatballs, using a heaping teaspoon for each. Coat skillet used in step 1 with cooking spray and heat over medium heat. Brown meatballs, turning until golden (approximately 5 minutes). Transfer to crockpot
* Cover and cook on low for 5 hours or high for 2 1/2 hours. Add roasted peppers and remaining parsley.
Enjoy
See many other tasty crockpot recipes here
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