SLOW-COOKER TROPICAL STUFFED CABBAGE ROLLS
If you enjoy cabbage rolls, give this meatless slow-cooked version a try. Orzo, black beans, pineapple preserves and curry add a tropical touch to suppertime.
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h40m
Yield 4
Number Of Ingredients 12
Steps:
- In large bowl, cover cabbage leaves with boiling water. Cover; let stand about 10 minutes or until leaves are limp. Remove leaves from water; drain.
- Spray 3- to 4-quart slow cooker with cooking spray. In small bowl, mix coconut milk and preserves. Spread 1/2 cup of the mixture in bottom of slow cooker.
- In medium bowl, mix pasta, onion, raisins, 1/3 cup cashews, curry powder, garlic salt and beans. Place about 1/3 cup rice mixture at stem end of each leaf. Roll leaf around rice mixture, tucking in sides. Place as many cabbage rolls, seam sides down, that will comfortably fit in slow cooker. Cover with 1/3 cup of the coconut milk mixture. Repeat with remaining cabbage rolls. Pour remaining coconut mixture over rolls.
- Cover; cook on Low heat setting 7 to 9 hours (or on High heat setting 3 hours 30 minutes to 4 hours 30 minutes).
- With spatula, carefully remove cabbage rolls, one at a time, from slow cooker; place on serving platter. Sprinkle rolls with coconut and additional cashews.
Nutrition Facts : Calories 670, Carbohydrate 91 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 16 g, Protein 16 g, SaturatedFat 19 g, ServingSize 1 Serving (2 Cabbage Rolls), Sodium 620 mg, Sugar 36 g, TransFat 0 g
GRANDMA'S HUNGARIAN STUFFED CABBAGE, SLOW COOKER VARIATION
This is a recipe passed down from my great-grandmother, with a few shortcuts she approved of.
Provided by Locally Grown
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 7h44m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 403 calories, Carbohydrate 30.6 g, Cholesterol 91.2 mg, Fat 21.7 g, Fiber 4.9 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 884 mg, Sugar 10.1 g
SLOW-COOKED CABBAGE ROLLS
I've worked full time for more than 30 years, and this super slow-cooker recipe has been a lifesaver. It cooks while I'm away and smells heavenly when I walk in the door in the evening. -Rosemary Jarvis, Sparta, Tennessee
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
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