These were the easiest & best tasting cabbage rolls I have ever eaten. I rolled the cabbage rolls, put them in the slow cooker, topped with the V8 juice and placed the crock in the refrigerator. The next morning, before church, I placed the crock in the cooker & turned it on. Easy, simple & delicious.
Ingredients
1 large head cabbage
1 can (8 ounces) Tomato Sauce
3/4 c quick-cooking rice
1/2 c chopped green pepper
1/2 c crushed saltines (about 15 crackers)
1 egg, lightly beaten
1 ounce dried onion soup mix
1-1/2 pounds lean ground beef (90% lean)
1 can (46 ounces) V8 juice
Salt to taste
Grated Parmesan cheese, optional
1 large head cabbage
1 can (8 ounces) Tomato Sauce
3/4 c quick-cooking rice
1/2 c chopped green pepper
1/2 c crushed saltines (about 15 crackers)
1 egg, lightly beaten
1 ounce dried onion soup mix
1-1/2 pounds lean ground beef (90% lean)
1 can (46 ounces) V8 juice
Salt to taste
Grated Parmesan cheese, optional
Directions
Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls (I needed a lot more than 12 leaves for the amount of meat mixture); 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 (see picture below). 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 (see pictures below). 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.
Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls (I needed a lot more than 12 leaves for the amount of meat mixture); 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 (see picture below). 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 (see pictures below). 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.
My notes: The meat mixture makes a lot & more than 12 cabbage rolls likes the instructions stated. I used all the leaves from my cabbage head (except for the really tiny ones in the middle of the head) & I still had meat left. I took the remaining meat & made tangerine sized meatballs. I put them in the crock pot on top of the cabbage rolls. They turned out great for the kids to eat. We had enough cabbage rolls for two dinners & even froze enough for one more meal. This recipe could easily be halved for smaller families or if you don't like to freeze meals.
Recipe adapted from: Simple & Delicious
1 comment:
Your photo presentation is stunningly beautiful.
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