Crock Pot Stuffed Cabbage Rolls Recipe 425

CROCK POT STUFFED CABBAGE ROLLS RECIPE - (4.2/5)

Steps:

• 1. Cut approx 1/4 inch off the bottom of the cabbage head and place the whole head in boiling water. 2. Boil about 2 minutes. Peel off the softened leaves. 3. Place remaining head back in the boiling water and repeat until all of the leaves are removed. 4. Remove any tough stems from cooked leaves. 5. (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll) 6. In a large bowl, combine the ground beef, ground pork, uncooked rice, 1/4 cup water/broth or tomato sauce, garlic powder,pepper, salt, sugar, onion. 7. Stir in egg and combine well. 8. Whisk together tomato sauce, tomato soup, paprika and Worcestershire sauce in another bowl. 9. Use the left over cabbage to cover the bottom of the slow cooker. 10. Place 1/3 cup meat mixture in center of leaf and roll up like a burrito. 11. Place cabbage rolls seam side down in slow cooker, in two layers so they are touching but not over crowded either. 12. Mix all sauce ingredients together and pour over rolls. 13. Cover and cook on low 7-9 hours, or on high for 4 to 5 hours. 14. Let cool 15 minutes before serving. 15. Garnish with chopped fresh parsley, and drizzle with tomato sauce. 16. * You can cook the rice prior to adding it to the meat mixture, 17. if desired (just follow the rice manufacturer's directions for cooking), 18. but raw rice is how my mother made it, and the rice has always cooked through perfectly for me.

SLOW COOKER STUFFED CABBAGE ROLLS

Steps:

• Pull off the larger outer leaves of the head of cabbage until you have about 12-15 of them. Bring a large pot of water to a boil and add the cabbage leaves. Cook until they are limp. Drain them and set aside until they are cool enough to handle. Combine the ground beef, rice, onion, egg, salt and pepper in a bowl. Mix well. Lay one cabbage leaf out on a work surface. Place a small amount of the beef mixture in the middle and carefully fold in the sides and then roll up from the bottom to form the cabbage roll. Place in the slow cooker and repeat with remaining cabbage leaves. Combine the hot pepper flakes, sugar, tomato sauce, and diced tomatoes until well mixed. Pour over the cabbage rolls. Cover the crock pot and cook on low for 6 hours or until cooked. Serve the cabbage rolls with the sauce from the crock pot.

SLOW-COOKED CABBAGE ROLLS

Steps:

• 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., 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. 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.

STUFFED CABBAGE ROLLS

Steps:

• In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
• In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
• Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
• In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

BEST STUFFED CABBAGE ROLLS

Steps:

• Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
• Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
• Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
• Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
• Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
• Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.

CABBAGE ROLLS IN THE CROCK POT

Steps:

• Remove leaves from cabbage (10+).
• Place these in kettle with small amount of boiling water.
• Cover and steam for 5 minutes.
• Mix sausage, beef, salt, egg, rice, and onion together.
• Shape into 10-12 balls and roll each on in a cabbage leaf.
• Place into crock pot, pour on the sauerkraut, tomatoes and water.
• Sprinkle on salt.
• Cover and cook on low 7-8 hours.
• Can be baked in a casserole dish in the oven for 2 hours at 300.

CROCK POT STUFFED CABBAGE

Steps:

• Wash cabbage leaves. Boil 4 cups of water. Turn heat off and soak the leaves in the water for 5 minutes. Remove, drain and cool.
• Combine remaining ingredients except tomato paste and water. Place 2 Tablespoons of mixture on each leaf and roll firmly. Stack in the crock pot.
• Combine tomato paste and water and pour over stuffed cabbage.
• Cover and cook on low for 8-10 hours.