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Cabbage Rolls

1 lg Cabbage head
2 lb Beef; ground
1 ts Salt
1/4 ts Pepper
1 cn Tomatoes; whole in puree, 1 lb. 12 ozs.
1 c Rice; cooked
1/3 c Brown sugar
2 Beef bouillon cubes
1/4 ts Pepper
2 tb Mixed pickling spice


To soften cabbage, remove core and steam 20 to 30 minutes; cool; separate leaves from head. Season meat with salt and pepper and 1/2 cup tomato liquid; add rice and mix well. Place tomatoes and remaining tomato liquid into removable liner; add sugar, then bouillon cubes, pepper and the pickling spices tied in a square of cheesecloth. Place 2 to 3 tablespoons meat mixture into center of each cabbage leaf; fold leaf, envelope style, over meat mixture. Place cabbage rolls in tomato sauce in liner. Place liner in base. Cover and cook on auto 7 to 8 hours; or low 9 to 11 hours or on high 5 to 6 hours. Remove pickling spices.

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