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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 4 |
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My mother would often have these cabbage rolls simmering in her slow cooker when my family and I arrived at her house for week-end visits. The mouthwatering meatballs tucked inside made these stand out from any other cabbage rolls I've tried.Betty Buckmaster, Muskogee, Oklahoma Ingredients:
1 large head cabbage |
2 cans (one 15 ounces and one 8 ounces) tomato sauce, divided |
1 small onion, chopped |
1/3 cup uncooked long grain rice |
2 tablespoons chili powder |
salt and garlic powder to taste |
1 pound ground turkey or beef |
Directions:
1. In a Dutch oven, cook cabbage in boiling water just until leaves fall off head. Set aside 14-16 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.
2. In a large bowl, combine 8 oz. of tomato sauce, onion, rice, chili powder, salt and garlic powder. Crumble beef over mixture; mix well. Shape into 2-in. balls. Place one 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.
3. 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 Yield: 4-6 servings.
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