Healthy Stuffed Crock Pot Cabbage 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.

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.

GRANDMA'S HUNGARIAN STUFFED CABBAGE, SLOW COOKER VARIATION

Steps:

• Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.
• Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.
• Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.
• Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.
• Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.
• Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.

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.

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

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.

HEALTHY STUFFED CABBAGE

Steps:

• Bring large pot of water to a boil. Cut the stem from the head of the cabbage deep enough to start a separation of the very outer leaves from the core. Using tongs dip the head in boiling water. This will loosen three or four loosened leaves. Dip again and continue to remove the leaves. You will need to cut the stem as you go, until you have 18 leaves.
• Boil the leave about 2 minutes until softened. Place on clean towel.
• Put olive oil, onions and mushrooms in large saute pan. Saute until most of the liquid is gone about 10 minute add the garlic and ground turkey cook until turkey is brown and no longer pink.
• Remove from heat and add breadcrumbs, salt pepper and parsley mix well.
• Spray 9x13 inch casserole with Pam. Put 1/4 cup meat mixture in each cabbage leaf and roll. To roll put the meat mixture at the steam end of the leaf, fold the stem up a little then each side and roll. place in casserole dish seam side down.
• mix the remainder of ingredients in bowl and pour over cabbage rolls. Cover with foil.
• Bake at 375°F about 50 minutes.
• Serve with mashed potatoes.

CROCK POT CABBAGE ROLLS

Steps:

• Wash cabbage leaves.
• Boil 4 cups water.
• Turn off heat. Soak leaves in water for 5 minutes. Remove, drain and cool.
• Combine ground meat; rice, salt, pepper, thyme, nutmeg and cinnamon.
• Place 2 tablespoons meat mixture on each leaf and roll firmly.
• Stack in electric slow cooker.
• Combine tomato paste and water; pour over stuffed cabbage. Cover.
• Cook on low setting for 8-10 hours.