Slow Cooker Cabbage Roll Meatballs Food

MEATBALL CABBAGE ROLLS

Steps:

• In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut. , In a large bowl, combine tomato sauce, onion, rice, chili powder, garlic powder and salt. Crumble beef over mixture; mix well. Shape into 12 balls. Place 1 meatball on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose meatball. Secure with toothpicks. , Place in a 5-qt. slow cooker. Pour remaining tomato sauce over cabbage rolls. Cover and cook on low for 8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks.

CABBAGE & MEATBALLS

Steps:

• Place cabbage in a large saucepan; add tomato juice. Cover and simmer over low heat. Meanwhile, combine the egg, onion, chili powder, vinegar, pickle, salt and pepper. Crumble beef over mixture and mix well. Shape into 2-in. balls. Add to cabbage mixture., Cover and cook over low heat for 15-20 minutes or until meat is no longer pink, stirring occasionally.

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.

SLOW COOKER CABBAGE ROLL MEATBALLS

Steps:

• Heat the oil in a large skillet.
• Add the shredded cabbage and onion with 1 teaspoon of the salt to the skillet and cook down for 15-20 minutes until it's completely wilted. Remove from the heat and let cool.
• Add the meat, egg, breadcrumbs, the remaining salt, Italian seasoning, Worchestershire sauce and the cabbage to a large mixing bowl.
• Stir or use your hands to mix well, then form into golf ball sized meatballs (about 2 " in diameter).
• In the same skillet you cooked the cabbage in, heat another tablespoon of oil over medium-high heat then add in the meatballs to brown. Cook for 4-5 minutes while turning the meatballs carefully so they brown on all sides.
• While the meatballs are browning, stir together the ingredients for the sauce in a bowl.
• Once the meatballs are browned, place them into your slow cooker and cover them with the marinara sauce.
• Set your slow cooker to low and cook for 6-8 hours. They'll be ready after 6, but if you're not home you can leave them cook for up to 8 hours.

YUMMY MEATBALL CABBAGE ROLLS (CROCK POT)

Steps:

• Cook cabbage in boiling water only until the outer leaves fall off the head, about 3 minutes.
• Remove cabbage from water and removed as many leaves as will come off easily.
• Reserve 14-16 large leaves for rolls. Return cabbage to water if more leaves are needed.
• Remove the thick vein from each leaf.
• In a bowl, combine 8 oz. of tomato sauce, onion, rice, chili powder, salt and garlic powder.
• Crumble beef over mixture; mix well.
• Shape into 2 inch balls.
• Place one meatball on each cabbage leaf; fold in sides.
• Starting at an unfolded edge, roll up leaf to completely enclose meatball.
• Secure with toothpicks. Place in a 5 quart slow cooker.
• Pour remaining tomato sauce over rolls; cover and cook on low for 7-8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks.

DECONSTRUCTED CABBAGE ROLLS

Steps:

• 1. To make the meatballs, hand mix the first five ingredients in a medium size bowl. Form the mixture into 11 - 13 meatballs, about 2 inches round. Refrigerate while preparing the other ingredients.
• 2. In a medium size pan, heat 1/8" olive oil over medium high heat. When the oil starts to shimmer, add half the meatballs, do not overcrowd. Brown the meatballs on all sides using a spoon to turn, 6 - 8 minutes. Remove the browned meatballs and brown the remainder. .
• 3. In a 2 quart pot over medium high heat add 1/2 tablespoon olive oil. Add the onion, carrot and celery. Stir until the vegetables become soft, about 5-6 minutes. Add the garlic, stir until brown, about 30 seconds. Add the remaining ingredients, except beef broth and meatballs. Stir throughly to combine, cover and simmer for 10 minutes. .
• 4. Stir in the meatballs, cover and simmer for 20 minutes. Stir well, and remove the bay leaves. The casserole is intended to be thick. However, if to thick for your liking, stir in some beef broth.

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.