Friday, December 01, 2006

Cabbage Rolls

This is very popular with everyone I ever make it for. It's simple, and with the crockpot, makes for a nice hot meal at the end of a long day. As a side note, I've recently started using crockpot bags, from Reynolds, which makes clean up SUPER easy for this dish. Well worth every penny. I also double the sauce, because we like lots of sauce, and I don't like the top ones to get dry. You will need to check on the capacity of your crockpot to make sure there's room to double these.

  • 16-20 leaves cabbage
  • 1 cup cooked white rice
  • 1/4 cup milk
  • 1/4 cup finely chopped onion
  • 1 pound lean ground beef
  • 1 pound Italian sausage, ground
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons ground black pepper
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce


  1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
  2. In large bowl, combine 1 cup cooked rice, 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.
  3. In a small bowl, mix together tomato sauce, brown sugar, vinegar, and Worcestershire sauce. Pour over cabbage rolls.
  4. Cover, and cook on Low 8 to 9 hours.

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