Rice Cooker Cabbage Recipes

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RICE COOKER CABBAGE CASSEROLE



Rice Cooker Cabbage Casserole image

Printed from Cooks.com. Found in my search for rice cooker recipes. All times are estimates, depending on your type of rice cooker.

Provided by Nana Lee

Categories     One Dish Meal

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 medium head of cabbage, chopped
1 lb ground meat, brown & drain before mixing
1 lb sausage, sliced
1 (6 ounce) can tomato sauce
2 -3 whole tomatoes, cut up
1/2 cup onion, chopped
1/2 cup onion tops or 1/2 cup parsley
1 small bell pepper, chopped
1 cup uncooked rice
2 cups water
salt & pepper

Steps:

  • Mix all ingredients together in rice cooker.
  • Serve when rice cooker goes off.

RICE COOKER CABBAGE



Rice Cooker Cabbage image

Provided by Cajun Country Rice

Categories     Main Course

Time 1h15m

Number Of Ingredients 12

1 cup uncooked Cajun Country Rice
1 lb ground beef
1 lb sausage, (in bite size pieces)
1 small head of cabbage, (chopped)
1 cloves garlic
1 medium onion, (chopped)
1 medium bell pepper, (chopped)
1 bunch of green onions
1 can Rotel tomatoes
1 tsp salt
Cajun/Creole Seasoning to taste
2 cups water

Steps:

  • Brown ground beef, season to taste with Cajun/Creole Seasoning.
  • Drain beef and add to a 10-cup rice cooker with all other ingredients.
  • Turn cooker on and, after it is finished, stir and leave on warm for one hour before serving.

PRESSURE-COOKER BEEF AND RICE CABBAGE ROLLS



Pressure-Cooker Beef and Rice Cabbage Rolls image

My family can't wait for dinner when I serve my tasty cabbage rolls. The dish comes together in a pinch and always satisfies. -Lynn Bowen, Geraldine, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 14

1 small head cabbage
1 cup cooked brown rice
1/4 cup finely chopped onion
1 large egg, lightly beaten
1/4 cup fat-free milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
1/2 cup plus 2 tablespoons water, divided
1 can (8 ounces) tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 tablespoons cornstarch

Steps:

  • Core cabbage head. Cook cabbage, stem side down, in boiling water to cover just until outer leaves separate easily from head without tearing. Reserve 12 large leaves for rolls (refrigerate remaining cabbage for another use). Trim the thick vein from the bottom of each leaf, making a V-shaped cut. , In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef, mix lightly but thoroughly. Place about 1/4 beef mixture on each leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up. , Place trivet insert and 1/2 cup water in a 6-qt. electric pressure cooker. Set 6 rolls on trivet, seam side down. In a bowl, mix tomato sauce, brown sugar, lemon juice and Worcestershire sauce; pour half the sauce over cabbage rolls. Top with remaining rolls and sauce. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. A thermometer inserted in beef should read at least 160°., Remove rolls to a serving platter; keep warm. Remove trivet. In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rolls.

Nutrition Facts : Calories 219 calories, Fat 8g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 446mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

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