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Recipe from: joyouslydomestic Image credit: Angela |
Slow
Cooker Stuffed Cabbage Rolls {Galumpkis}
“Cooking the
cabbage rolls in the slow cooker keeps them super moist and really allows time
for all of the flavors to meld together.” Angela
Ingredients:
1 large head
of cabbage
1 pound
ground beef
1/2 cup
crushed saltine crackers (about half of a sleeve)
1/2 large
onion, peeled and finely chopped
1/4 cup
finely chopped green bell pepper
2 garlic
cloves, peeled and minced
1 teaspoon
salt
1/2 teaspoon
pepper
3 tablespoons
Parmesan cheese (yes, the kind in the shaker canister)
1 egg,
slightly beaten
3/4 cup
quick-cooking rice (instant)
8 ounces
tomato sauce (1 small can)
46 ounces V8
juice (1 large can)
Additional Parmesan
cheese for time of service (optional)
Directions:
Cut the core
end out of the cabbage so that the leaves can be removed easily once they
cook.
Submerge the
whole head into a large pot of salted, boiling water.
Remove the
leaves using tongs as they separate from the head during the boiling
process.
You're just
looking for the leaves you'll be stuffing to be pliable.
Transfer
leaves as you remove them into a large colander to drain.
Do this until
you've retrieved 12 - 16 of the leaves and only a small part of cabbage
remains.
Be careful
during this process.
Obviously,
the water will be very hot.
Remove the
small part of the cabbage head that remains - it's okay if it's not cooked
tender.
Allow it to
cool for a few minutes, then use those small leaves that you won't be stuffing
to
line the bottom of your slow cooker.
This will
create a protective barrier on the bottom of the insert so that the stuffed
cabbage
rolls do not scorch or...
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