Experience the heartwarming nostalgia of slow cooker cabbage rolls, a cherished family recipe that combines tender cabbage leaves with a flavorful filling, creating a meal that speaks of love and tradition.
| Prep | Cook | Servings |
|---|---|---|
| 20 min. | 6 hours | 6 |
Ingredients:
- 1 large head cabbage
- 1 can (8 ounces) tomato sauce
- 3/4 cup quick-cooking rice
- 1/2 cup chopped green pepper
- 1/2 cup crushed saltines (about 15 crackers)
- 1 large egg, lightly beaten
- 1 ounce onion soup mix
- 1-1/2 pounds lean ground beef (90% lean)
- 1 can (46 ounces) V8 juice
- Salt to taste
- Grated Parmesan cheese, optional
Directions:
- 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.
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.
