Slow Cooker Tropical Stuffed Cabbage Rolls Recipes

SLOW COOKER CABBAGE ROLLS MAKE AHEAD MEAL IDEA

Steps:

• Cut approx 1/4 inch off the bottom of the cabbage head and place the whole head in boiling water. Then boil about 2 minutes. Peel off the leaves as they soften. This goes pretty quick.
• Place remaining head back in the boiling water and repeat until you have at least 8 large cabbage leaves.
• (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)
• In a large bowl, combine the ground beef, ground pork, uncooked rice, 1/4 cup tomato sauce, garlic powder, pepper, salt, onion.
• Stir in egg and combine well.
• Whisk together tomato sauce, paprika and Worcestershire sauce in another bowl.
• Place 1/4 cup meat mixture in center of leaf and roll up like a burrito.
• Pour enough sauce to cover the bottom of your slow cooker.
• Place cabbage rolls seam side down in slow cooker, in two layers so they are touching but not over crowded either.
• Mix all sauce ingredients together and pour over rolls.
• Cook on high for four hours or low for 8 hours.

SLOW-COOKER TROPICAL STUFFED CABBAGE ROLLS

Steps:

• In large bowl, cover cabbage leaves with boiling water. Cover; let stand about 10 minutes or until leaves are limp. Remove leaves from water; drain.
• Spray 3- to 4-quart slow cooker with cooking spray. In small bowl, mix coconut milk and preserves. Spread 1/2 cup of the mixture in bottom of slow cooker.
• In medium bowl, mix pasta, onion, raisins, 1/3 cup cashews, curry powder, garlic salt and beans. Place about 1/3 cup rice mixture at stem end of each leaf. Roll leaf around rice mixture, tucking in sides. Place as many cabbage rolls, seam sides down, that will comfortably fit in slow cooker. Cover with 1/3 cup of the coconut milk mixture. Repeat with remaining cabbage rolls. Pour remaining coconut mixture over rolls.
• Cover; cook on Low heat setting 7 to 9 hours (or on High heat setting 3 hours 30 minutes to 4 hours 30 minutes).
• With spatula, carefully remove cabbage rolls, one at a time, from slow cooker; place on serving platter. Sprinkle rolls with coconut and additional cashews.

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.

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.

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.

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.

SLOW COOKER STUFFED CABBAGE ROLLS

Steps:

• Bring a large pot of water to boiling.
• Take out the core of the cabbage head, then, submerge the cabbage in the boiling water for a few minutes until some of the leaves start to peel away and the leaves begin to soften, in a way that each leaf must be pliable enough for rolling later.
• Remove from water and cut off the thick part of the leaves to flatten it.
• Combine the "Cabbage Rolls" ingredients, except the cabbage, in a large bowl.
• Spray the slow cooker with cooking spray.
• Layer 3 cabbage leaves on the bottom of the slow cooker.
• Add the sauce ingredients to a bowl, stir to combine and transfer HALF to the slow cooker.
• Add about 2-3 tablespoons of filling inside a cabbage leaf and roll. Make sure to seal both ends. Repeat with the remaining leaves. Set aside.
• Layer the cabbage rolls in the slow cooker, and pour the remaining sauce on top.
• Cook on high for 4 hours or low for 8 hours.