While you can certainly make cabbage rolls after you get home on a weeknight, cabbage rolls can also be simmered until deliciously tender in the slow cooker all day long and welcome you home with their enticing aroma. With a no-cook beef-and-rice filling and no-cook tomato sauce, these cabbage rolls are easy to throw together in the morning so that dinner’s cooking away while you’re at work.
Many recipes for stuffed cabbage blanch a whole cabbage to soften the leaves, but I’ve found it easier to cut off the large, outer leaves and just blanch those quickly instead. You can even blanch the cabbage leaves and stuff them the night before if you want to make things easier in the morning. Then you just have to stir together the sauce and do the final assembly in the slow cooker, which will only take a few minutes so that you can get on with the rest of your day.
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 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
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Direction
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
Source : spicetwist
Please let me know how this recipe turns out for you in the comments! Your feedback means the world to me, and your star ratings encourage other readers to make the recipe. Thank you!
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