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 :
CABBAGE ROLLS
This is a family recipe that goes back more than 80 years. I have made modifications to this recipe to enhance the taste and flavor. These cabbage rolls freeze well.
Provided by William Anatooskin
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 2h30m
Yield 12
Number Of Ingredients 17
Steps:
- Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
- In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
- Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
- Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
- Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
- In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.
Nutrition Facts : Calories 441.3 calories, Carbohydrate 59.5 g, Cholesterol 43.4 mg, Fat 16 g, Fiber 8 g, Protein 18 g, SaturatedFat 6.4 g, Sodium 800.7 mg, Sugar 11.4 g
SLOW COOKER CABBAGE ROLLS
Make and share this Slow Cooker Cabbage Rolls recipe from Food.com.
Provided by CookingONTheSide
Categories Rice
Time 6h20m
Yield 6 serving(s)
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 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.
Nutrition Facts : Calories 399.9, Fat 13.3, SaturatedFat 5.1, Cholesterol 104.7, Sodium 1200.2, Carbohydrate 41.8, Fiber 8.4, Sugar 16.1, Protein 30.2
WE'LL BE MAKING SLOW COOKER CABBAGE ROLLS ALL WINTER LONG
Stuffed cabbage is an Eastern European favourite and depending on where you're from there will be tons of variations on this comforting, classic recipe. Some swear by a sweet sauce, or insist on using raisins while others follow the sweet and sour tradition. Some stuff with pork and beef, while others keep it simple and vegetarian. No matter how you make them, this classic dish will always satisfy, but our recipe means you can make-ahead. Come home to a meal that's been slowing cooking and will definitely warm you up in those colder months.
Provided by Tamara Green and Sarah Grossman
Categories comfort food,dinner,slow cooker,Winter
Time 8h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Boil a pot of water and toss in a little sea salt. Prepare a large bowl or pot of cold water.
- Turn your cabbage upside down, carefully slice around the core and pull it out. There may be some parts of the core still inside, do your best to cut them out so you have a hole in the bottom of the cabbage.
- Once the water is boiling, place the cabbage down into the water with the core-end down. After about a minute, use your tongs and begin turning the cabbage in the water. Allow to boil for 5 minutes and then plunge the whole head of cabbage into the bowl of cold water or simply run it under cold water from your tap.
- Once slightly cooled, gently remove 12 cabbage leaves, being careful not to break.
- Heat a pot on medium heat and drizzle oil. Add the onions cool until translucent, about 2-3 minutes. Add the garlic and saute for 30 seconds.
- Pour in the crushed tomatoes, sea salt and pepper. Cover and allow to simmer while you prepare the filling.
- Place all filling ingredients in a bowl and mix so everything is well combined.
- To assemble, place about ¼ to ⅓ cup of filling into each cabbage roll. Fold in the sides and end of the leaf and then continue to roll until it's closed. Repeat until all the leaves and filling have been used.
- Place a little bit of sauce on the bottom of the slow cooker and then place the cabbage rolls in, seam side down.
- Pour the rest of the sauce on top. Turn on low for 8 hours or high for 4 hours.
LAZY MAN'S CABBAGE ROLL
We LOVE cabbage rolls, sadly, I don't always have the time to make them the way Grandma always made them. This is the next best thing to them without all the work of making individual cabbage rolls.
Provided by Elcowgirl
Categories < 4 Hours
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Chop cabbage into large pieces.
- Put one layer into greased baking dish.
- You can use just hamburger if you prefer. Brown meat and onion.
- Add salt and pepper if desired.
- Mix rice into meat.
- Put meat mixture on top of cabbage layer.
- Mix the soup and water together and then pour on the top.
- Bake at 350F for at least 1 hour.
Nutrition Facts : Calories 329.4, Fat 12.4, SaturatedFat 4.6, Cholesterol 86.8, Sodium 463.5, Carbohydrate 22.4, Fiber 1.1, Sugar 5.8, Protein 30.5
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