Crock Pot Stuffed Cabbage Recipes

GRANDMA'S HUNGARIAN STUFFED CABBAGE, SLOW COOKER VARIATION

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.

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.

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.

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.

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.

CABBAGE ROLLS II

Steps:

• Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
• In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
• In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
• Cover, and cook on Low 8 to 9 hours.

STUFFED CABBAGE CASSEROLE IN THE CROCK POT

Steps:

• In a skillet, cook beef and onion over medium heat and drain.
• Transfer to crock pot and add slaw mix, green pepper and rice.
• In the microwave, dissolve bouillon cubes in water.
• In a bowl, combine the water and tomato paste and stir in the remaining ingredients.
• Pour over beef mixture and mix.
• Cover and cook on low for 4-5 hours or until rice and vegetables are tender.