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1 pound ground beef
1/3 cup flour
1 1/2 teaspoons salt
1/4 teaspoon freshly-ground black pepper
1 cup milk
2 tablespoons grated onion
1 large cabbage
1 cup boiling water
Combine ground beef, flour, salt, pepper and egg in a large bowl. Beat at medium speed until blended, then gradually beat in milk a little at a time, until smooth and paste-like; stir in onion.
Trim off outside leaves of cabbage. Cut off a slice about an inch. Cut core from cabbage with a sharp knife, then hollow out cabbage. Chop cut out pieces coarsely and cook as a vegetable for another day.
Spoon meat mixture into shell; fit cut slice back into place; tie with string. Place stuffed cabbage, core-end down, in slow cooker; add boiling water. Cook on LOW for 8 hours or on HIGH for 4 hours or until cabbage in tender.
Turn heat control to HIGH. Combine 3 tablespoons flour and 1/3-cup cold water in a cup. Pour into pot. Season to taste with salt and pepper. Darken with a few drops of bottled gravy maker.
Place stuffed cabbage on a heated serving platter; remove string. Cut cabbage into wedges; spoon gravy over all.
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