crock-pot cabbage rolls
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This is a Polish and German dish. Mine husband mother made this and mine aunt Ann Daly too. Good remembers.
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yield
6 serving(s)
prep time
20 Min
cook time
7 Hr
method
Slow Cooker Crock Pot
Ingredients For crock-pot cabbage rolls
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1 lghead cabbage
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1 cantomato sauce or soup
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3/4 cquick-cooked rice or non quick white or brown
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1/2 cchopped green pepper or whole
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1/2 ccrushed cracker need more do cup
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1egg, lighty beaten
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1 ozonion soup mix or onion soup
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1-11/2 lblean beef or turkey or chicken
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1 cantomato soup or v8 juice
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light salt to taste
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grated parmesan cheese
How To Make crock-pot cabbage rolls
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1Cook cabbage in boiling water just until leaves fall off the head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.)
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2Cut out a thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside. In a large bowl, combine the tomato sauce or soup, cooked rice or quick cooking rice, green pepper, crackers crumbs, egg and onion soup mix or onion soup. Crumble the beef or turkey or chicken meat over mixture and mix well.
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3Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. completely to enclose filling. Secure with toothpicks if desired.
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4Place cabbage rolls in a 3-6 qt. slow cooker. Pour V8 juice or soup over rolls. Cover and cook on low for 6-7 hours until filling reaches 160F. Just before serving, sprinkle with light salt and cheese if desired.
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Categories & Tags for Crock-Pot Cabbage Rolls:
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