Crockpot Lebanese Mishi Malfoofmalfouf Stuffed Cabbage Food

CROCK POT STUFFED CABBAGE

Steps:

• Wash cabbage leaves. Boil 4 cups of water. Turn heat off and soak the leaves in the water for 5 minutes. Remove, drain and cool.
• Combine remaining ingredients except tomato paste and water. Place 2 Tablespoons of mixture on each leaf and roll firmly. Stack in the crock pot.
• Combine tomato paste and water and pour over stuffed cabbage.
• Cover and cook on low for 8-10 hours.

UNSTUFFED CABBAGE ROLLS

Steps:

• Chop cabbage into pieces, par-boil until almost tender.
• Remove, rinse with cold water.
• Drain well.
• Mix all of ingredients EXCEPT tomato sauce.
• Grease casserole dish.
• Place 1/2 can of tomato sauce on bottom of dish.
• Spread half of cooked cabbage over sauce, then layer all of meat mixture over cabbage, cover meat with the rest of cabbage, pour rest of tomato sauce over cabbage.
• Bake 325°F in covered dish for 1 hour 15 minutes.
• Let stand for 15 minutes before serving.
• This is the basic recipe--you can add more of whatever you like.
• My mother says she used ground turkey instead of hamburger and she liked it just fine.
• Try this old fashioned dish and feel the love.

EASY UNSTUFFED CABBAGE FOR THE CROCK POT

Steps:

• Cook ground turkey in pan add tomato soup stir and place in a crock pot.
• Place half cup rice in mixture in crock pot and stir up.
• Layer half coleslaw mix.
• In separate bowl, mix spaghetti sauce and rest of uncooked rice.
• Pour half over coleslaw.
• Place remaining coleslaw over sauce and finish with the rest of sauce.
• Cook on low for 4-6 hours.
• Stir and season to taste at the end of cooking time.

STUFFED CABBAGE CASSEROLE IN THE CROCK POT

Steps:

• In a skillet, cook beef and onion over medium heat and drain.
• Transfer to crock pot and add slaw mix, green pepper and rice.
• In the microwave, dissolve bouillon cubes in water.
• In a bowl, combine the water and tomato paste and stir in the remaining ingredients.
• Pour over beef mixture and mix.
• Cover and cook on low for 4-5 hours or until rice and vegetables are tender.

CROCK POT STUFFED CABBAGE SOUP

Steps:

• In a pot, warm the oil over medium heat, and saute beef and onions until onions are soft and beef is browned (8 minutes).
• Drain off the fat, and add the tomatoes, bouillon, barley, splenda, paprika, garlic, pepper, and tabasco; mix well.
• Put the cabbage in the crock pot, and top with meat mixture (Do NOT stir); top with beef broth.
• Cover and cook on LOW for 9 hours.
• Stir soup well; continue to cook covered on LOW for another hour.

CROCKPOT LEBANESE MISHI MALFOOF/MALFOUF (STUFFED CABBAGE)

Steps:

• Prepare Cabbage: Wash and dry the cabbage, then wrap it tightly with Saran wrap. Place wrapped cabbage in tied grocery or ziploc bag and then freeze for 3 days.
• Remove cabbage from freezer the 1-2 days prior to using. The cabbage will still appear "frozen" after 1 day, so you can run under water to de-ice and loosen and separate the leaves for stuffing.
• Remove large vein from leaves (V-notch) and cut them in half to ready for stuffing.
• Take 5-6 of the smallest, inner-core leaves and flatten out and place them on the bottom of the crockpot as a barrier for the bottom layer of rolled leaves, covering the entire bottom.
• Prepare "Sauce": Saute garlic in olive oil until lightly brown and soft over medium heat.
• Add water and lemon juice and 1/2 tsp salt and stir for 1-2 minutes. Turn off heat and leave in pan.
• Prepare stuffing (mishi): Rince rice in fine colander and place in large bowl.
• Add 2 tsp salt and all of the allspice to rice and mix well. If using, add chopped onion and mix well.
• Add meat to rice mixture and mix with hands until rice and seasonings are thoroughly incorporated.
• Stuff the cabbage: take roughly 1/4 cup of meat/rice mixture and place on stem side of cabbage leaves and roll semi-loosely to allow room for rice to expand during cooking. Meat should not leak out the sides and should be fairly contained by the rolled cabbage.
• Neatly organize each roll into the crockpot, leaving no room in a layer, but not packing so tightly that there is no room for rice expansion. After the first layer is done, pour about ½ the sauce over that layer. Sprinkle with 1T of dried mint.
• Add the second layer of cabbage and pour the rest of the sauce over the top. Sprinkle with remaining mint.
• Cook on low: Make sure water "barely covers" the top of the cabbage - add more water, if needed, to cover. Place a small, round, flat microwave and heat-safe plate on top to keep the cabbage in place and to help them stay rolled.
• Cover and cook on low for 6-8 hours.