Cabbage Rolls (Crockpot)
By
Jeanne Benavidez
@jeanneben
1
★★★★★ 2 votes5
Ingredients
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12 - 14 largecabbage leaves
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1 lbground beef
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1 lbground sausage
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1/2 smallonion, finely diced
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1 tspminced garlic
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1/2 tspsea salt
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1/2 tspblack pepper
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1 ccooked rice
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1 largeegg, slightly beaten
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1 can(s)(6 oz) tomato paste
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1 can(s)(15 - 16 oz) chicken broth
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1 can(s)(15 oz) crushed or stewed tomatoes
How to Make Cabbage Rolls (Crockpot)
- Select 12 - 14 large, undamaged leaves from a head of cabbage.
- In a large sauce pan, boil 4 - 6 cups water.
- Remove pan from heat; place cabbage leaves into the hot water, cover and soak for 5 minutes, until pliable. Remove the leaves, drain and cool. Use a sharp knife to remove the thick core rib at the base of each leaf, leaving the rest of the leaf in tact.
- In a medium bowl, combine the beef, sausage, onion, garlic, salt, pepper, cooked rice and egg. Using your hands, mix ingredients until well combined.
- Place 2 tbsp. of mixture on each leaf and roll up firmly. Place cabbage rolls in your Crockpot.
- In the same bowl you prepared the meat mixture, combine tomato paste and chicken broth with any leftover meat and pour over the cabbage rolls.
- Pour can of crushed or stewed tomatoes over the cabbage rolls.
- Cook on low for 8-10 hours. Great served with sour cream and chopped green onions for garnish.