Slow Cooked Cabbage Rolls Food

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.

SLOW COOKER CABBAGE ROLL CASSEROLE

Steps:

• Spary crock pot with nonstick cooking spray.
• Crumble the raw ground turkey (or beef) and spread along bottom of crock pot.
• Add the onions, green pepper, garlic, salt, pepper, thyme and cabbage.
• Pour the diced tomatoes over top.
• Mix the sugar into the tomato sauce and pour over everything. If you like more sauce, add another 8-oz or 15-oz can of tomato sauce.
• Cover and cook on low for about 8 hours or on high for about 4 hours.
• When done, remove lid and stir to mix well.

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 COOKER 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 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 quart slow cooker.
• Pour V8 juice over rolls.
• Cover and cook on low for 6-7 hours or until filling reaches 160 degrees F.
• Just before serving, sprinkle with salt and cheese, if desired.

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.

MOCK CROCK POT CABBAGE ROLLS

Steps:

• Brown ground beef until no longer pink, drain.
• Add diced onions; cook until tender.
• Place in the crock pot.
• Add other ingredients, except rice, and combine well.
• Cook on low for 4-6 hours.
• Notes:.
• * I prefer to serve over rice.
• * Crock pot or stove top works; adjust cooking time accordingly.