Sunday, January 25, 2015

Slow Cooker Stuffed Cabbage Rolls {Galumpkis}

Slow Cooker Stuffed Cabbage Rolls {Galumpkis}
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


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)


Cut the core end out of the cabbage so that the leaves can be removed easily once they 

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 

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...

Read more and enjoy this amazing recipe and many more when visiting joyouslydomestic

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