Monday, March 29, 2010

Slow Cooker Cabbage Rolls


I have been running out of dishes to make with cabbage. In my Produce Basket there were cabbage after cabbage, week after week, and I needed some new ways to serve it up.

My brother mentioned this recipe once, and I thought it was a great new dish to try out with my slow cooker. He uses this recipe with Soy Crumbles to make this vegetarian, but I went for the original recipe. My first impression was that making Cabbage Rolls needed a skill or technique rolling up all those 'suckas. But I gave it a try!

The verdict?
The hardest part of this recipe is getting the cabbage leaves off the head, still in one piece. I differed from the recipe by boiling/steaming the whole head, then carefully peeling each leaf off. I don't think I mastered it, because there was a lot of cursing going on for trying to get ready to go to church.

I made this so we could eat it after Saturday night church, and it was a great meal sitting in the crockpot for us when we got home. The filling tasted a lot like Porcupine Meatballs, but since I love cabbage, this was a great combination of flavors. My son didn't eat the cabbage, but maybe had a bite of the filling, and my husband thought they were OK. I don't think either of them will beg for this recipe to be made again, but probably wouldn't complain if I needed another way to use up cabbage!

I, on the other hand, loved them! I probably ate too much that night for dinner, and finished off the leftovers for lunch the next day.

I am sharing this recipe at A Southern Fairytale. Please check over there for some great recipes!



Slow Cooker Cabbage Rolls
recipe adapted from allrecipes.com

12 leaves cabbage
1 cup cooked white rice (I used brown rice)
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (15 ounce) can tomato sauce
2 tablespoon brown sugar
2 tablespoon lemon juice (I used vinegar)
2 teaspoon Worcestershire sauce

Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends.

Place rolls in slow cooker.

In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover, and cook on Low 8 to 9 hours.


Easy Cooking | Simple Cooking

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