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Enjoy this recipe from Busy-Day Slow Cooking.
Submitted by: Ida Mannion from North Chelmsford, MA
1 head cabbage, cored
3/4 c. quick-cooking rice, uncooked
1 egg, lightly beaten
1/2 c. onion, diced
salt to taste
1-1/2 lbs. lean ground beef
46-oz. can cocktail vegetable juice
Add cabbage to a large pot of boiling water. Cook just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. In a large bowl, combine uncooked rice, egg, onion, and salt. Crumble uncooked beef over mixture and mix well. Place 1/3 cup beef mixture on each cabbage leaf; overlap ends of leaf and fold in sides. Roll up completely to enclose filling; secure with wooden toothpicks, if desired. Place cabbage rolls in a slow cooker. Pour vegetable juice over rolls. Cover and cook on low setting for 6 to 7 hours. Makes 12 servings. | |
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Add cabbage to a large pot of boiling water. Cook just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. In a large bowl, combine uncooked rice, egg, onion, and salt. Crumble uncooked beef over mixture and mix well. Place 1/3 cup beef mixture on each cabbage leaf; overlap ends of leaf and fold in sides. Roll up completely to enclose filling; secure with wooden toothpicks, if desired. Place cabbage rolls in a slow cooker. Pour vegetable juice over rolls. Cover and cook on low setting for 6 to 7 hours. Makes 12 servings. |
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