Cranberry Cabbage Rolls For Crock Pot Food

CROCK POT STUFFED CABBAGE ROLLS

Steps:

• Place the head of cabbage in a microwave-safe dish. Microwave the cabbage on high for about 14 minutes. When the cabbage is cool enough to handle, peel off the leaves.
• Fry the salt pork or bacon pieces and set aside.
• Combine beef, pork, egg, milk, onion, rice , salt, and pepper; mix well. Place 1/4 cup meat mixture onto a cabbage leaf. Roll it up burrito-style and put it into the crock pot (fasten with toothpicks if desired). Repeat with the remaining leaves and meat mixture.
• In a small bowl, combine tomato sauce, lemon juice, brown sugar , and Worcestershire sauce; pour over leaves. Add salt pork or bacon and drippings. Cook on low 7 to 9 hours, or on high for 4 to 5 hours.

SIMPLE CROCK POT CABBAGE ROLLS

Steps:

• In a large bowl, combine the ground beef, rice, beaten egg, finely chopped onion, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix until thoroughly blended.
• Remove leaves from the head of cabbage gently, taking care not to tear them. Scald the leaves in boiling salted water just long enough to wilt. Alternatively, place the whole head of cabbage in a microwave-safe dish with about 1/4 cup of water. Cook it on 100 percent power for about 12 to 15 minutes. The leaves should peel off easily.
• Place about 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends over meat, burrito-style; secure with wooden toothpicks.
• Place the cabbage rolls in the crock pot .
• In a bowl, combine the tomato soup, diced tomatoes, and cinnamon. Add salt and pepper to taste and pour the sauce over the cabbage rolls.
• Cover and cook on low for 7 to 9 hours. You can add the leftover cabbage leaves to the pot.

CROCK POT SWEDISH CABBAGE ROLLS (THE BEST!!!!!!)

Steps:

• Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain.
• Combine egg, 1/4 cup of sauce, onion, salt, pepper, beef, and cooked rice.
• Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat.
• Place in slow-cooking pot.
• Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce.
• Pour over cabbage rolls.
• Cover and cook on low 7-9 hours.

SLOW-COOKED CABBAGE ROLLS

Steps:

• Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside., In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well. , Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired., Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired.

NEW-FASHIONED CABBAGE ROLLS IN CRANBERRY SAUCE

Steps:

• For the sauce:.
• Remove 16 to 18 large cabbage leaves.
• Trim away the touch ribs; set aside.
• In a large pot combine cranberry sauce, tomato sauce, water, sugar cinnamon and lemon juice. (For Passover use white sugar only, for the rest of the year yo can either use white or brown sugar).
• Bring to a boil, stirring to break up the cranberry sauce. Cut up leftover cabbage and add to sauce. While sauce is simmering, prepare the cabbage rolls.
• For the Cabbage Rolls:.
• Combine ground poultry, with remaining ingredients, and mix lightly. (use matzo meal instead of the oatmeal and breadcrumbs, and use matzo farfel instead of the rice).
• Place a large spoonful of the filling on each cabbage leaf.
• Roll up, folding in ends.
• Place cabbage seam side down in the sauce. If sauce doesn't cover the cabbage add water.
• Cover and simmer slowly for 1 1/2 to 2 hours, basting occasionally, until cabbage is tender.

CABBAGE ROLLS IN THE CROCK POT

Steps:

• Remove leaves from cabbage (10+).
• Place these in kettle with small amount of boiling water.
• Cover and steam for 5 minutes.
• Mix sausage, beef, salt, egg, rice, and onion together.
• Shape into 10-12 balls and roll each on in a cabbage leaf.
• Place into crock pot, pour on the sauerkraut, tomatoes and water.
• Sprinkle on salt.
• Cover and cook on low 7-8 hours.
• Can be baked in a casserole dish in the oven for 2 hours at 300.

CROCK POT CABBAGE ROLLS

Steps:

• Put cabbage in boiling water. Simmer for 5-10 minutes; cool. (You can do this the day before and refrigerate the cabbage.).
• While cabbage is cooking, in a bowl mix turkey, rice, egg, onion, carrot, salt, and pepper.
• In another bowl, mix vinegar, brown sugar, and tomato sauce.
• Once cabbage is cooled, remove 12 large leaves.
• Chop remaining cabbage and place in the bottom of a crock-pot.
• Put 2-4 tablespoons of meat mixture in center of each cabbage leaf.
• Roll up, envelope style, and secure with a toothpick.
• Place seam side down in crock-pot.
• Pour tomato sauce mixture over all.
• Cover and cook on low for 8-10 hours.

JUST LIKE TONY PACKOS CABBAGE ROLLS-CROCK POT - COPYCAT

Steps:

• Cook cabbage leaves until about half cooked.
• While cabbage is cooking in a large bowl combine eggs, 1/2 cup onion, garlic, 1 t salt, 1 t paprika and 1/2 t pepper.
• Mix meat and rice.
• Mix meat mixture with with egg mixture.
• Fill cabbage leaves and fold edges.
• Place in crock pot with seams down.
• Chop remaining cabbage.
• Combine chopped cabbage, sauerkraut, tomatoes in juice, tomato soup, sugar and remaining onion, salt, paprika, and pepper.
• Pour over cabbage rolls.
• Cook on low for 6-8 hours depending on how fast your crock pot cooks.