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Bring a large pot of lightly salted water to a boil. Boil cabbage 12 to 15 minutes, carefully removing 16 leaves with long-handled tongs as they become pliable. Drain well, then remove tough stems from leaves. Remove remaining cabbage from water and shred 4 cups (discard any remaining cabbage). Place shredded cabbage in the bottom of a 5- to 6-quart slow cooker.
In a large bowl, combine pork, rice, onions, raisins, tomato paste, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper and caraway seed. Evenly divide the pork mixture among the 16 cabbage leaves, using a scant 1/3 cup per leaf. Fold sides of leaf over filling and roll up.
In a medium bowl, combine tomatoes, vegetable juice, tomato sauce, Worcestershire sauce, brown sugar, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Pour half of the tomato mixture over shredded cabbage in cooker. Stir to mix. Place cabbage rolls on the shredded cabbage. Top with remaining tomato mixture.
Cover and cook on Low for 6 1/2 to 7 1/2 hours or on High for 3 1/2 to 4 hours (a cabbage roll in center of cooker should register 160°F on an instant-read thermometer) . Carefully remove the cooked cabbage rolls and serve with the shredded cabbage.