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2 pounds ground beef
3/4 cup cooked rice
1 large egg
1 onion -- chopped fine
1/2 teaspoon salt -- or to taste
1/2 teaspoon freshly-ground black pepper -- or to taste
1 large cabbage head
1 can condensed tomato soup
1 can tomatoes - (16 oz)
1/4 teaspoon cinnamon - (to 1/2 tspn)
Salt -- to taste
Freshly-ground black pepper -- to taste
Remove leaves from head of cabbage gently, trying to keep whole. Scald these in boiling salted water just to wilt a bit. Take and set these on paper towels to cool.
Prepare meat mixture in a large bowl; add rice, onion, egg, salt and pepper; mix well. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat; secure with wooden toothpicks. Place in slow cooker.
Combine tomato soup, tomatoes, cinnamon, salt, and pepper; pour over cabbage rolls. Cover and cook on LOW for 7 to 9 hours.
This recipe yields 6 to 8 servings.
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