BlueChillies-All the spice none of the mind blowing heat!
Sunday, July 23, 2006
Crockpot Cabbage Rolls
Serves 4.
8 large cabbage leaves
1/2 lb. ground beef
1/2 lb. ground pork
1 cup cooked rice
1/2 cup chopped onion
1 egg, beaten
1/4 cup milk
1 1/4 tsp. salt
1/4 tsp. pepper
1 8 oz. can tomato sauce
1 Tbsp. brown sugar
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
1 1/2 cups sauerkraut (you can really use more or less, depending on how much you liked it)
First, heat some water to boiling and cook the cabbage leaves.
I put them in about 2-3 at a time for about a minute.
You need them to be soft and pliable, but not falling apart.
When done set aside on a plate.
Mix together ground beef, pork, rice, onion, egg, milk, salt and pepper.
I find the best way is to mash it around with my hands, but this can get very messy.
Take about 1/4-1/3 cup at a time and place it in the center of the cabbage leaf.
Fold bottom up, then sides, then the top of the leaf, rolling it in a (hopefully) neat package
and trying to tuck in stray ends. Repeat until meat mixture is finished, and arrange in crockpot. Drain juices off sauerkraut and spoon over the top of the rolls.
Then mix together the tomato sauce, brown sugar, lemon juice and worcestershire sauce and pour it over the top.
Cover and cook on LOW for 7-8 hours.
Notes:
** Separating the leaves of the cabbage can be tricky. I try to slice off the bottom and slowly, carefully peel them off. If they tear, don't worry about it. You can "patch" any tears with stray bits of cabbage leaf, and no one can really tell when it's done, anyway.
** The cabbage rolls will create their own juices, but if you think it looks too dry, feel free to add a little bit of water, maybe 1/8 cup.
Posted by bluechillies ::
7:34 AM ::
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