Musings from the Kitchen Muse – Slow Cooker Stuffed Cabbage Rolls
Musings from the Kitchen Muse (AKA Lori Cumberledge)
I have been cooking and baking for as long as I can remember, and each “season” in Florida would bring out different favorite dishes. The slight chill in the air gives me a legitimate excuse to use the slow cooker and create something wholesome, hearty and homemade. My new favorite is: “Slow Cooker Stuffed Cabbage Rolls”. This recipe is fairly easy to prepare and once in the slow cooker you can “set it and forget it” for a few hours at least!
Ingredients:
12 leaves cabbage
1 cup cooked white rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 pound extra-lean ground beef
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
Directions:
Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
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.
In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
Cover, and cook on Low 8 to 9 hours.
(http://allrecipes.com/recipe/cabbage-rolls-ii/)
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Lori Cumberledge (aka The Kitchen Muse)
