CROCK POT SWEDISH CABBAGE ROLLS (THE BEST!!!!!!)
My husband has tried many different recipes for cabbage rolls and swears these are the best he has ever had.
Provided by soulmatesforever
Categories One Dish Meal
Time 7h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain.
- Combine egg, 1/4 cup of sauce, onion, salt, pepper, beef, and cooked rice.
- Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat.
- Place in slow-cooking pot.
- Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce.
- Pour over cabbage rolls.
- Cover and cook on low 7-9 hours.
CONTEST-WINNING CAJUN CABBAGE
Looking for a different treatment for cabbage? Try this spicy cheese-topped dish that I adapted from a friend's recipe. I added a little of this and that until it tasted the way I wanted. Not only do my husband and kids like it, I get rave reviews when I make it for company or church functions. -Bobbie Soileau, Opelousas, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato sauce, rice, seasonings and hot sauce. , Spread into an ungreased 13x9-in. baking dish. Top with the cabbage and cheese. Cover and bake at 350° for 65-75 minutes or until the rice is tender. If desired, garnish with basil.
Nutrition Facts : Calories 235 calories, Fat 10g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 708mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein.
SIMPLE CROCK POT CABBAGE ROLLS
Steps:
- In a large bowl, combine the ground beef, rice, beaten egg, finely chopped onion, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix until thoroughly blended.
- Remove leaves from the head of cabbage gently, taking care not to tear them. Scald the leaves in boiling salted water just long enough to wilt. Alternatively, place the whole head of cabbage in a microwave-safe dish with about 1/4 cup of water. Cook it on 100 percent power for about 12 to 15 minutes. The leaves should peel off easily.
- Place about 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends over meat, burrito-style; secure with wooden toothpicks.
- Place the cabbage rolls in the crock pot .
- In a bowl, combine the tomato soup, diced tomatoes, and cinnamon. Add salt and pepper to taste and pour the sauce over the cabbage rolls.
- Cover and cook on low for 7 to 9 hours. You can add the leftover cabbage leaves to the pot.
Nutrition Facts : Calories 589 kcal, Carbohydrate 54 g, Cholesterol 214 mg, Fiber 12 g, Protein 44 g, SaturatedFat 9 g, Sodium 311 mg, Fat 22 g, ServingSize 6 to 8 servings, UnsaturatedFat 10 g
GRANDMA'S HUNGARIAN STUFFED CABBAGE, SLOW COOKER VARIATION
This is a recipe passed down from my great-grandmother, with a few shortcuts she approved of.
Provided by Locally Grown
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 7h44m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.
- Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.
- Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.
- Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.
- Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.
- Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.
Nutrition Facts : Calories 403 calories, Carbohydrate 30.6 g, Cholesterol 91.2 mg, Fat 21.7 g, Fiber 4.9 g, Protein 22.4 g, SaturatedFat 7.5 g, Sodium 884 mg, Sugar 10.1 g
CROCK POT SWEDISH CABBAGE ROLLS
This is an easy to prepare slow-cooker meal. Delicious and filling it is meaty and with sufficient vegetables to give one that really satisfied feeling. Prepare it the evening before and refrigerate, then slip it into the Crock pot when leaving for work the next morning. Yum it's soooooo good!
Provided by George Clement
Categories Meat
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Immerse cabbage leaves in a kettle of boiling water for about 3 minutes or until limp, drain.
- Combine egg, milk, onion, salt, pepper beef and cooked rice.
- Place about 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends over meat.
- Place in crock pot.
- Combine tomatoes sauce with brown sugar, lemon juice and Worcestershire sauce.
- Pour over cabbage rolls.
- Cover and cook on low 6 to 7 hours.
CROCK POT STUFFED CABBAGE ROLLS
Steps:
- Place the head of cabbage in a microwave-safe dish. Microwave the cabbage on high for about 14 minutes. When the cabbage is cool enough to handle, peel off the leaves.
- Fry the salt pork or bacon pieces and set aside.
- Combine beef, pork, egg, milk, onion, rice , salt, and pepper; mix well. Place 1/4 cup meat mixture onto a cabbage leaf. Roll it up burrito-style and put it into the crock pot (fasten with toothpicks if desired). Repeat with the remaining leaves and meat mixture.
- In a small bowl, combine tomato sauce, lemon juice, brown sugar , and Worcestershire sauce; pour over leaves. Add salt pork or bacon and drippings. Cook on low 7 to 9 hours, or on high for 4 to 5 hours.
Nutrition Facts : Calories 554 kcal, Carbohydrate 29 g, Cholesterol 174 mg, Fiber 5 g, Protein 48 g, SaturatedFat 10 g, Sodium 951 mg, Sugar 13 g, Fat 28 g, ServingSize 6 servings, UnsaturatedFat 0 g
INSTANT POT® BASIC CABBAGE ROLLS
Cabbage leaves stuffed with meatloaf mix, onion, and rice, cooked in the Instant Pot®.
Provided by Bren
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Cabbage
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Pour 1 1/2 cups water into a multi-functional pressure cooker (such as Instant Pot®). Insert the trivet.
- Remove tough outer leaves and core from the cabbage. Place cabbage, core-side down, on the trivet.
- Close and lock the lid, and set vent to sealing. Select Manual function according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
- While cabbage is cooking, combine rice and 1/2 cup water in a small bowl. Combine beef, pork, veal, 1/3 cup tomato sauce, onion, garlic, parsley, salt, and pepper in a separate bowl.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer cabbage to a plate. Drain water from pot insert. Add remaining tomato sauce from the opened can and 1 teaspoon salt. Replace the trivet in the pot.
- Drain rice and add to the bowl with the meat mixture.
- Separate cooked cabbage leaves carefully and shave off the tough veins. Place a cabbage leaf on a work surface; fill with 2 tablespoons meat mixture and roll up, tucking in the sides. Place rolled leaf on the trivet in the pot. Continue with remaining leaves and filling, placing the first layer facing the same way and the second layer facing the opposite way. Pour the remaining can of tomato sauce over the rolls.
- Close and lock the lid. Select the Stew/Meat function according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 42.2 g, Cholesterol 49.8 mg, Fat 8.8 g, Fiber 11.2 g, Protein 22.3 g, SaturatedFat 3.2 g, Sodium 2253.4 mg, Sugar 16.2 g
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