Cabbage Rolls II

SUBMITTED BY: BJ PHOTO BY: Dasha

"Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato sauce and cooked in a slow cooker."

PREP TIME	30 Min
COOK TIME	9 Hrs
READY IN	9 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

READ REVIEWS (221)

DIRECTIONS

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.

Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.

ADVERTISE WITH US

REVIEWS

MORE MEMBER REVIEWS

Reviewed on Sep. 30, 2003 by PATSY HENNESSEY

This recipe is really just okay, but could be tweaked to make it better. The sauce recipe needs to be quadrupled, because even a double batch leaves the rolls pretty dry. I would also add a little tomato sauce to the ground beef mixture, and a little garlic and maybe a little mustard powder. Also, you should know that the easiest way to prepare your cabbage is to core the head, and steam the entire thing. If you try to peel the unsteamed leaves, you are going to tear them.

24 users found this review helpful

Reviewed on Oct. 7, 2003 by Shelly

THEY WERE AWESOME, I THINK THE BEST I EVER MADE. I FOLLOWED MOST OF THE REVIEWS, AND MADE MY OWN ADJUSTMENTS. I DOUBLED THE RECIPE ADDED 4 CLOVES OF GARLIC AND USED A COUPLE OF SHALLOTS INSTEAD OF THE ONION. THE SAUCE I MADE WAS 1 28 OZ CAN OF DICED TOMATOES AND 1 28 OZ CAN OF CRUSHED TOMATOES, WITH 3 TBSP OF BROWN SUGAR, 3 TBSP OF LEMON JUICE AND 1 TSP OF WORCESTERSHIRE. I COOKED SOME IN MY CROCK POT AND SOME IN THE OVEN. THE ONES FROM THE OVEN TURNED OUT THE BEST. THIS RECIPE IS A DEFINTE KEEPER.

19 users found this review helpful

Reviewed on Jan. 14, 2006 by NANCYSELL123

We all really enjoyed these! My kother-in-law gave me a great tip to make this recipe easier: Put you cabbage head in the freezer, and freeze completely. When you take it out and it thaws, the leaves will be wilted and very easy to work with, eliminating the process of boiling the cabbage---one less step!

17 users found this review helpful

MORE MEMBER REVIEWS