May 21, 2009

Crock-Pot (Slow Cooker) Stuffed Cabbage Rolls

Slow Cooker Stuffed Cabbage Rolls with Tomatoes
This is so easy and it would be great for having guests over. It looks like you spent all day in the kitchen, but it really goes fast once you get it down.

INGREDIENTS:

1 Large Head of Green Cabbage
Meat/Rice Mixture:

*½ lb pork and ½ lb ground lean ground beef ( OR...1 lb turkey)
2 cloves garlic, chopped
1/2 medium onion, chopped
**1 Cup Rice, cooked
1 tsp salt
1/4 tsp dried thyme
10 twists fresh pepper or 1/8 tsp ground black pepper

Ingredients for topping:
1 - 28 oz Large Can Diced Tomatoes or 2 small cans
1/2 tsp dried basil
1/2 tsp dried thyme
1 bay leaf
1 tsp salt

In a large bowl mix together uncooked pork, ground beef or turkey, rice, salt, pepper, onion and garlic. Use hands to really mix well.

 Bring a large pot of water and 1 Tbsp salt to a boil. Rinse cabbage and carefully peel leaves and set aside.  Drop in a few cabbage leaves at a time into boiling water - allow to soften for about 30 - 45 seconds - just until pliable. Remove cabbage leaves from water and set aside.
Open one cabbage leaf and place about 2 Tbsp in each leaf; roll up like an egg roll (Use a large cookie scoop to drop filling onto cabbage leaves) Set rolls in the bottom of a large Slow Cooker.


Dump tomatoes on top of cabbage rolls, sprinkle with 1 tsp salt, 1/2 tsp basil, 1/2 tsp thyme, 1 bay leaf, and a few twists of fresh black pepper on top of cabbage rolls. *Optional: Add a 1/4 tsp hot chili flakes for a little heat. 

Put the lid on and let it cook on low for 6-8 hours, or on high for 4 hours.
*Can use turkey and ground beef, or just 1.25 lb turkey. 2/3 lb is usually a little more than half of the standard meat packages at the store. Measurements do not have to be exact. This recipe is easily adapted. Use the leftover meat; brown with onions and garlic; freeze for later use.

**To cook rice: Bring 2 cups of water and ½ tsp salt to a boil. Stir in rice. Cover, reduce to simmer, cook for 18 – 20 minutes. Remove from heat. Let sit covered for 5 minutes. Can be made the day before and refrigerated.

TIP: Make a double batch and freeze the meat mixture for later use. So you would use 1 lb ground beef, 1 lb pork, and 1 ½ cups of cooked rice. Place meat into a freezer bag, label. When ready to use, thaw in the refrigerator and then stuff the cabbage, or you could also make stuffed bell peppers with it.

2 comments :

  1. GREAT!!! recipe. I like the idea of pork in this recipe. My recipe only calls for hamburger, your way sounds better. THANKS!!! Geri

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  2. It is pretty tasty, but I know the pork isnt that good for you. I had a friend say she uses turkey in hers. My husband enjoys this so much, I have to make him stop eating it so we can have leftovers the next day...lol.

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