Slow-Cooked Cabbage Rolls |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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I've worked full-time for more than 30 years, and this super slow-cooker recipe has been a lifesaver, writes Rosemary Jarvis of Sparta, Tennessee. It cooks while I'm away and smells heavenly when I walk in the door in the evening. Ingredients:
1 large head cabbage |
1 can (8 ounces) tomato sauce |
3/4 cup quick-cooking rice |
1/2 cup chopped green pepper |
1/2 cup crushed saltines (about 15 crackers) |
1 egg, lightly beaten |
1 ounce onion soup mix |
1-1/2 pounds ground beef |
1 can (46 ounces) v8 juice |
salt to taste |
grated parmesan cheese, optional |
Directions:
1. 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.
2. In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
3. 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.
4. 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. Yield: 6 servings.
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