Crock Pot Cabbage Rolls (3 recipe variations)

[Olga Drozd]

Crock Pot Cabbage Rolls

1 head of cabbage
2 eggs, lightly beaten
1/2 cup milk
2 lb lean ground beef
2/3 cup uncooked rice
1 small finely chopped onion
2 teaspoons salt
1/2 teaspoon pepper

SAUCE:

1 large can tomato sauce
2 1/2 tablespoons brown sugar
2 1/2 teaspoons Worcestershire sauce
2 1/2 tablespoons lemon juice

Remove core from cabbage and about 1/2 inch of surrounding leaf stems.  Put cabbage, core side down, into Dutch oven. Cover with boiling water.  Cover.  Simmer for about 30 minutes until leaves begin to soften and loosen.  Peel leaves, layer by layer, using tongs.  Place on tea towel to drain.  If leaves are too soft, run under cold water to stop cooking process. Place leave on cutting board.  

Remove hard centre ribs by cutting long, narrow "V" from larger leaves. Cut large leaves into 3 equal pieces and smaller leaves into 2 equal pieces, keeping size of pieces uniform.  You should end up with 4 to 4 1/2 inch pieces. Stack leaves on plate.  Line bottom of greased slow cooker with some of very small and torn leaves.

NOTE:  If cabbage leaves are especially white and seem tough, arrange in layers on baking sheet after steaming. Cover. Freeze overnight.  Thaw completely before using.

In a large bowl, combine the ground beef with egg, milk, salt, pepper, rice and onion. Place a tablespoons or so of the meat mixture in center of each cabbage leaf, fold the sides and roll. Place into the slow cooker, seam side down. Repeat process until all meat mixture is used.

In another bowl, combine the tomato sauce, brown, sugar, lemon juice and Worcestershire sauce and pour over the cabbage rolls. Cover and cook on LOW for 8-10 hours. Serve with sauce. Serves 6 to 8.

[Olga Drozd]

Cabbage Rolls - Slow Cooker

A popular recipe around the world, this easy dish combines interesting flavours with a fun presentation. For a 5 , 6 or 7 quart Crock pot slow cooker, you may double all ingredients, except for the tomato paste and white wine.

1 pound ground beef
1/2 cup cooked rice
1 tsp. salt
1/2 tsp. freshly ground black pepper
2 tsp. fresh thyme, minced
2 tsp. fresh Italian parsley, minced
1/4 tsp. nutmeg
1/4 tsp. cinnamon
12 large cabbage leaves, blanched until pliable

1 (6 ounce) can tomato paste
3/4 cup dry white wine

In a mixing bowl, combine all the ingredients, except for the cabbage leaves, tomato paste and white wine. Place 2 Tablespoons of the meat mixture in each cabbage leaf and roll to form a package. Place each roll into the crock pot slow cooker. In a small mixing bowl, whisk together the tomato paste and white wine. Pour over the cabbage rolls. Cover; cook on Low 8 to 10 hours or on High for 4 to 5 hours. Makes 4 servings.

[Olga Drozd]

CLASSIC CABBAGE ROLLS WITH GROUND LAMB:

6 cups water bring to a boil
12 large cabbage leaves

1 pound lean ground lamb
1/2 cup cooked rice
1 teaspoon salt
1/4 teaspoon dried oregano leaves
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1 1/2 cups tomato sauce

Bring water to a boil in large saucepan.  Turn off heat.  Soak cabbage leaves in water 5 minutes; remove, drain and cool.

OR-- Remove core from cabbage and about 1/2 inch of surrounding leaf stems.  Put cabbage, core side down, into Dutch oven. Cover with boiling water.  Cover.  Simmer for about 30 minutes until leaves begin to soften and loosen.  Peel leaves, layer by layer, using tongs.  Place on tea towel to drain.  If leaves are too soft, run under cold water to stop cooking process.

NOTE: If cabbage leaves are especially white and seem tough, arrange in layers on baking sheet after steaming.  Cover. Freeze overnight.  Thaw completely before using.

Combine lamb, rice, salt, oregano, nutmeg and pepper in large bowl.  Place 2 Tablespoonfuls mixture in center of each cabbage leaf; roll firmly.  Place cabbage rolls in slow cooker, seam-side down.  Pour tomato sauce over cabbage rolls. Cover and cook on LOW 8 to 10 hours.  Makes 6 servings.

FOOD FACT: Once your dish is cooked, don't keep it in the slow cooker too long.  Foods need to be kept cooler than 40º F. or hotter than 140º F. to avoid the growth of harmful bacteria.  Remove food to a clean container, cover and refrigerate as soon as possible.  Do not reheat leftovers in the slow cooker.  Use a microwave oven, the range top or the oven for reheating.