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Cabbage Rolls and Sauerkraut

1 large cabbage
1 small onion -- chopped
1 pound lean ground beef
2 cloves garlic -- minced
1 cup cooked rice
1 tablespoon salt
1/2 teaspoon pepper
3/4 teaspoon thyme
1/2 teaspoon paprika
1 jar (1 LB) chopped tomatoes
3 tablespoons lemon juice
3 tablespoons brown sugar
1/4 cup vermouth
2 bay leaves
sour cream -- for garnish, opt.


Remove cabbage core with a sharp knife. Parboil cabbage, core cavity side down, for approximately 5 minutes to slightly wilt leaves and make them more pliable. Carefully separate leaves and cut out thickest part of stems with a small V-cut. Mix onion, beef, garlic, rice, salt, pepper, thyme and paprika together in a bowl until well combined. Pour undrained sauerkraut into slow cooker. Cup 1 cabbage leaf in your hand and fill with several tablespoons of meat mixture. Wrap leaf around meat m I NOTES : This is a fantastic recipe for a cabbage rolls with a slightly sweet and sour tomato based sauce.

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