Post by April B. on Apr 1, 2004 12:40:07 GMT -6
Crockpot Stuffed Cabbage Rolls
1 medium head of cabbage
1 lb. (2 cups) cooked hamburger
1/4 cup raw rice
1 egg, slightly beaten
1 medium onion, peeled & grated
1 medium carrot, grated
1 tsp. salt
1/4 cup malt vinegar
1/2 cup tightly packed lt. brown sugar
1 cup canned tomato sauce (small?)
Drop cabbage into large kettle of boiling water & cook for 4 to 8
minutes or until the outer leaves come off easily. Drain & cool. Remove
8 large outer leaves. Discard the inner core & chop up the rest. Spread
the chopped cabbage over the bottom of the slow cooker. In a bowl,
combine the meat, raw rice, egg, onion, carrot & salt. Spread a portion
of this mixture in the center of each of the large cabbage leaves,
leaving a generous flap on either side. Roll up the leaves, sausage
fashion.
Place the rolls in a slow cooker, tucking flap ends in neatly as you
set
the rolls down.
In small bowl, combine the vinegar, brown sugar, & tomato sauce & pour
over the rolls.
Cover & cook on low for 6 to 8 hours.
You may use chopped, cooked beef, veal or pork. I've never tasted
carrots in cabbage rolls, but I assume it would add quite a bit of good
flavor.
Serves 4 to 6
1 medium head of cabbage
1 lb. (2 cups) cooked hamburger
1/4 cup raw rice
1 egg, slightly beaten
1 medium onion, peeled & grated
1 medium carrot, grated
1 tsp. salt
1/4 cup malt vinegar
1/2 cup tightly packed lt. brown sugar
1 cup canned tomato sauce (small?)
Drop cabbage into large kettle of boiling water & cook for 4 to 8
minutes or until the outer leaves come off easily. Drain & cool. Remove
8 large outer leaves. Discard the inner core & chop up the rest. Spread
the chopped cabbage over the bottom of the slow cooker. In a bowl,
combine the meat, raw rice, egg, onion, carrot & salt. Spread a portion
of this mixture in the center of each of the large cabbage leaves,
leaving a generous flap on either side. Roll up the leaves, sausage
fashion.
Place the rolls in a slow cooker, tucking flap ends in neatly as you
set
the rolls down.
In small bowl, combine the vinegar, brown sugar, & tomato sauce & pour
over the rolls.
Cover & cook on low for 6 to 8 hours.
You may use chopped, cooked beef, veal or pork. I've never tasted
carrots in cabbage rolls, but I assume it would add quite a bit of good
flavor.
Serves 4 to 6
