Monday, July 19, 2010

Crockpot Cabbage Rolls

When I first tried making cabbage rolls I just threw stuff together and it never turned out well, in fact my first attempt was more like cabbage casserole instead of cabbage rolls. So I started searching for a recipe and found this one and it is a hit! We have made this recipe several times and it is always good, the leftovers even freeze well.

I believe the trick to good cabbage rolls is using savoy cabbage, the leaves separate easily from the head and after they are steamed, they still maintain their shape and can easily be filled. Once we made the rolls with ground turkey and the rolls were very moist and tasty, much better than made with ground beef. The best part of the recipe is the sauce, it is what makes the dish perfect.

Cabbage Rolls
  • 12 leaves cabbage - I recommend using savoy cabbage
  • 1 cup cooked white rice
  • 1 egg, beaten
  • 1/4 cup milk
  • 1/4 cup minced onion
  • 1 pound extra-lean ground beef or turkey
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons ground black pepper
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 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, egg, 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, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
  4. Cover, and cook on Low 8 to 9 hours.
Recipe from

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