Crock Pot Stuffed Cabbage Rolls Food

SLOW COOKER STUFFED CABBAGE ROLLS

Steps:

• Bring a large pot of water to boiling.
• Take out the core of the cabbage head, then, submerge the cabbage in the boiling water for a few minutes until some of the leaves start to peel away and the leaves begin to soften, in a way that each leaf must be pliable enough for rolling later.
• Remove from water and cut off the thick part of the leaves to flatten it.
• Combine the "Cabbage Rolls" ingredients, except the cabbage, in a large bowl.
• Spray the slow cooker with cooking spray.
• Layer 3 cabbage leaves on the bottom of the slow cooker.
• Add the sauce ingredients to a bowl, stir to combine and transfer HALF to the slow cooker.
• Add about 2-3 tablespoons of filling inside a cabbage leaf and roll. Make sure to seal both ends. Repeat with the remaining leaves. Set aside.
• Layer the cabbage rolls in the slow cooker, and pour the remaining sauce on top.
• Cook on high for 4 hours or low for 8 hours.

SLOW COOKER STUFFED CABBAGE ROLLS

Steps:

• Pull off the larger outer leaves of the head of cabbage until you have about 12-15 of them. Bring a large pot of water to a boil and add the cabbage leaves. Cook until they are limp. Drain them and set aside until they are cool enough to handle. Combine the ground beef, rice, onion, egg, salt and pepper in a bowl. Mix well. Lay one cabbage leaf out on a work surface. Place a small amount of the beef mixture in the middle and carefully fold in the sides and then roll up from the bottom to form the cabbage roll. Place in the slow cooker and repeat with remaining cabbage leaves. Combine the hot pepper flakes, sugar, tomato sauce, and diced tomatoes until well mixed. Pour over the cabbage rolls. Cover the crock pot and cook on low for 6 hours or until cooked. Serve the cabbage rolls with the sauce from the crock pot.

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.

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.

STUFFED CABBAGE ROLLS

Steps:

• In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
• In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
• Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
• In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

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.

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.

CROCK POT STUFFED CABBAGE ROLLS RECIPE - (4.2/5)

Steps:

• 1. Cut approx 1/4 inch off the bottom of the cabbage head and place the whole head in boiling water. 2. Boil about 2 minutes. Peel off the softened leaves. 3. Place remaining head back in the boiling water and repeat until all of the leaves are removed. 4. Remove any tough stems from cooked leaves. 5. (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll) 6. In a large bowl, combine the ground beef, ground pork, uncooked rice, 1/4 cup water/broth or tomato sauce, garlic powder,pepper, salt, sugar, onion. 7. Stir in egg and combine well. 8. Whisk together tomato sauce, tomato soup, paprika and Worcestershire sauce in another bowl. 9. Use the left over cabbage to cover the bottom of the slow cooker. 10. Place 1/3 cup meat mixture in center of leaf and roll up like a burrito. 11. Place cabbage rolls seam side down in slow cooker, in two layers so they are touching but not over crowded either. 12. Mix all sauce ingredients together and pour over rolls. 13. Cover and cook on low 7-9 hours, or on high for 4 to 5 hours. 14. Let cool 15 minutes before serving. 15. Garnish with chopped fresh parsley, and drizzle with tomato sauce. 16. * You can cook the rice prior to adding it to the meat mixture, 17. if desired (just follow the rice manufacturer's directions for cooking), 18. but raw rice is how my mother made it, and the rice has always cooked through perfectly for me.

CABBAGE ROLLS II

Steps:

• 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.