Sweet and Sour Stuffed Cabbage Rolls |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 6 |
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The filling is prepared and mixed in the food processor. The actual cabbage rolls are made in the crockpot. Serve it over egg noodles. From Family Circle magazine. Ingredients:
1 small green cabbage head, cored |
1 tablespoon vegetable oil |
1 medium onion, chopped fine |
2 garlic cloves, minced |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
2 (8 ounce) cans tomato sauce |
2 tablespoons light brown sugar |
2 tablespoons red wine vinegar |
2 slices reduced-calorie whole wheat bread |
1/3 cup skim milk |
1 lb lean ground beef |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
6 cups egg noodles, cooked |
Directions:
1. Bring a large pot of salted water to a boil and cook cabbage about 15 minutes.
2. Peel off 9 leaves (they should be pliable); remove tough stems and cut each leaf in half.
3. Shred remaining cabbage and place in the bottom of the crockpot.
4. Meanwhile, in a large skillet, heat oil over medium heat and cook onion until it begins to soften, about 5 minutes: add garlic, cinnamon, and nutmeg, cook 1 minute.
5. Remove half of the onion mixture and set aside; turn off heat to the skillet and stir in tomato sauce, brown sugar, and vinegar.
6. In a food processor, pulse bread and milk to form a paste.
7. Add reserved onion, ground beef, salt and pepper; pulse to combine well.
8. On a work surface, place cabbage leaves with stem ends facing you.
9. Spoon 2 heaping tablespoons of the meat mixture and roll up; place roll, seam side down, in the crockpot.
10. Pour the sauce over top; cover and cook on LOW for 5 hours.
11. Meanwhile, cook egg noodles according to package instructions.
12. Serve cabbage rolls over the egg noodles.
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