Cabbage rolls with potatoes from the slow cooker

Ingredients for 2 servings:

• ½ liter vegetable broth
• 50 g tomato paste
• 1 bay leaf
• 2 roulade(s) (cabbage rolls), ready
• ½ tsp caraway powder
• salt and pepper
• 400 g potatoes
• 1 tbsp cornstarch

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 15 minutes

from ready-made cabbage rolls

Pour the vegetable broth into the slow cooker and stir in the tomato paste. Add the bay leaf and caraway seeds and season with salt and pepper. Add the cabbage rolls to the slow cooker. If you like, you can brown the rolls beforehand, but they taste great without. Add the peeled potatoes as well. Chop any large potatoes into small pieces beforehand. Cook on “high” for 1 hour, then on “low” for about 4 hours or on “high” for 2.5 hours. About 15 minutes before the end of the cooking time, mix the cornstarch with a little water and add it to the slow cooker to thicken the sauce slightly. Remove the bay leaf and serve. Of course, it’s nicer to make the cabbage rolls yourself. However, if you live alone or have a two-person household, you’ll hardly be able to use up a whole head of cabbage. For this reason, I use ready-made cabbage rolls, which are often offered fresh. Frozen cabbage rolls also work. Then either let them thaw or extend the cooking time.