Slow Cooker Cabbage Roll Stew with Ground Turkey Step-by-step instructions

Before you start

Before you start, chop the cabbage into 1-inch pieces and dice the onion. Mince the garlic. Measure the paprika. Have the cans of crushed tomatoes and tomato sauce ready. Place the ground turkey in the slow cooker first, then layer the vegetables on top.

There is no need to preheat the slow cooker or brown the meat. Set out a wooden spoon for stirring later and an instant-read thermometer to check the turkey's temperature.

Instructions

Layer the Ingredients

1. 1Add the turkey
   Place the ground turkey in the bottom of a 6-quart slow cooker. Break it into large crumbles with a wooden spoon or your hands so it covers the bottom evenly. There is no need to brown it first; the slow cooker will cook it through.
   Look for The turkey should be in an even layer, still raw and crumbled.
   Safe temperature 165°F (74°C) internal temperature (ground meat)
   Tip If the turkey is very cold from the fridge, let it sit at room temperature for up to 30 minutes before adding.
2. 2Pile on the cabbage and onion
   Add the chopped cabbage and diced onion on top of the turkey. Do not stir yet; layering helps the cabbage steam and soften as it cooks. The slow cooker will be very full, but the cabbage will wilt down.
   Look for The cabbage and onion form a high pile above the rim of the insert.
   Tip Chop the cabbage into 1-inch pieces so it holds its shape during the long cook.
3. 3Season with paprika and garlic
   Sprinkle the paprika and minced garlic over the cabbage and onion. Use the back of a spoon to spread the garlic around a little, but do not stir deeply. The paprika will color the top of the stew as it cooks.
   Look for The top of the cabbage is dusted with red paprika and bits of garlic.
   Tip For a more intense garlic flavor, add an extra clove or two.
4. 4Pour over the tomatoes
   Pour the crushed tomatoes and tomato sauce over everything. Do not stir. The tomatoes will create a liquid layer that slowly bubbles up through the cabbage as the slow cooker heats.
   Look for The tomatoes cover most of the cabbage, leaving a few green edges peeking through.
   Tip Use a spatula to scrape every last bit of tomato from the cans.

At the end of this phase, the slow cooker insert is full to the brim with raw turkey, chopped cabbage, onion, paprika, garlic, and tomatoes. The top is a colorful mosaic of green cabbage, red tomato, and specks of paprika. Nothing is stirred; the layers are distinct. The turkey is still raw and pink, and the tomatoes sit on top of the vegetables.

Slow Cook Until Tender

5. 5Cover and cook on low
   Place the lid on the slow cooker and set it to low. Cook for 6 to 8 hours, until the cabbage is tender and the turkey is fully cooked through. Do not open the lid during the first 4 hours to keep the heat steady.
   Look for After 4 hours, the stew should be bubbling gently around the edges.
   Tip If you are short on time, cook on high for 3 to 4 hours, but low gives the best flavor.
6. 6Stir and check the turkey
   After 6 hours, stir the stew well. Check that the ground turkey is no longer pink and has reached an internal temperature of 165°F (74°C) on an instant-read thermometer. The cabbage should be soft but not mushy.
   Look for The stew is a thick, brick-red sauce with tender cabbage and light brown turkey crumbles.
   Safe temperature 165°F (74°C) internal temperature (ground meat)
   Tip If the turkey is not done, cover and cook for another 30 minutes, then check again.

After 6 to 8 hours on low, the stew is bubbling gently around the edges. The cabbage has wilted down significantly, the sauce is thick and brick-red, and the turkey is cooked through and light brown.

The aroma is sweet and savory. The stew looks like a thick, chunky soup, with tender cabbage strands and crumbles of turkey suspended in a rich tomato sauce.

Season and Serve

7. 7Taste and adjust seasoning
   Taste the stew and add salt and pepper if needed. The tomatoes and paprika provide a sweet, savory base, but you may want a little extra salt to brighten the flavors. Stir well after seasoning.
   Look for The stew should taste sweet and tangy with a gentle warmth from the paprika.
   Tip A pinch of sugar can balance the acidity if the tomatoes are very tart.
8. 8Serve hot
   Ladle the stew into shallow bowls. Serve hot, with a spoon for the thick sauce. The stew will thicken slightly as it cools. Enjoy as is, or with a side of crusty bread for dipping.
   Look for Steam rises from the bowls and the sauce is glossy and thick.
   Tip Let the stew rest for 5 minutes before serving so the flavors meld.

After stirring, the stew is uniform and glossy. The cabbage is soft but still holds its shape, the turkey is in small, tender crumbles, and the sauce coats the back of a spoon. The flavor is balanced — sweet from the tomatoes, warm from the paprika, and savory from the turkey. A final taste and adjustment of salt and pepper makes it ready to serve.

Common mistakes

Do not stir the stew during the first few hours of cooking. Lifting the lid lets out heat and slows the cooking. Also, do not add extra liquid — the cabbage releases enough moisture to create a sauce.

If the stew seems too thin after 6 hours, leave the lid off for the last 30 minutes to let it reduce. Conversely, if it looks too dry, add a splash of water or broth. Be careful not to overcook, or the cabbage will become mushy.

How to tell it’s done

The stew is done when the cabbage is tender enough to cut with a spoon and the ground turkey is fully cooked, showing no pink anywhere. The internal temperature of the turkey should read 165°F (74°C) on an instant-read thermometer.

The sauce should be thick and slightly reduced, clinging to the cabbage and turkey rather than being watery. The flavors will have melded into a sweet, tangy, paprika-spiced tomato broth.

• Ground meat: 160°F (71°C) in the thickest part
• Poultry: 165°F (74°C) in the thickest part