Stuffed cabbage rolls with chicken and rice

If you like easy one-pot meals, you’re going to enjoy this one. It tastes like you’ve spent the whole day cooking.

Serves 4-6.

Ingredients

• 12 cabbage leaves
• 1 cup cooked brown rice
• 1/4 cup finely chopped onion
• 1 large egg, lightly beaten
• 1/4 cup fat-free milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 500g chicken mince

FOR THE SAUCE

• 250ml tomato sauce
• 1 tbsp brown sugar
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce

Method

1. In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain and cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut.
2. In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add chicken and mix lightly but thoroughly. Place about 1/4 cup chicken mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up.
3. Place 6 rolls in a 4- or 5-litre slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low for 6-8 hours or until a thermometer inserted in chicken reads 160C and cabbage is tender.