500g Ground Beef
500g Ground Sirloin
1 tablespoons Paprika - smoked, sweet, or hot
2 teaspoons Roasted Fennel Seeds
1 teaspoon ground Black Pepper
2 cloves Garlic, finely minced
2 Tbsp. Dried Minced Onion
½ teaspoon Chili Flake
½ teaspoon ground Coriander
280g of White Rice
Salt
350ml Apple Cider Vinegar
200ml White Wine Vinegar
1 large white Onion, cut into strips
500ml Tomato Juice
1 head Green Cabbage, Cored with outer-most leaves removed
1. In a steamer, cook the cabbage leaves for 15 minutes, until pliable. Remove and dunk into an ice bath.
2. In a large bowl, mix the meat, paprika, fennel seeds, pepper, coriander, garlic, Minced Onion, chili flake, and rice. Season with salt.
3. Take a leaf of cabbage and place about 2 tbsp. of the meat mixture near the core end and roll, tucking the sides in as you go. Place into the slow-cooker seam side down.
4. Repeat until you run out of either meat mixture or cabbage leaves. If you run out of meat, cut the cabbage into strips. If you run out of leaves, pack the meat between the cabbage rolls.
5. Add the strips of onion (and cabbage, if you had left overs), the Vinegars, and the tomato juice. Place the cover on and cook for 4 hours on high, or 8 hours on low.
Cal - 251, Carbs - 11.9g, Protein - 20.5g, Fat - 14.3g, Fiber - 3.5g