Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Friday, August 3, 2007

Crock Pot Cabbage Rolls


To whet your appetite for Crock Pot recipes, and provide another opportunity to call for recipes, I took pictures of Sunday's dinner -- Crock Pot Cabbage Rolls. Now, Cabbage Rolls are something you either love, or can't stand. If you love them -- stick close. If you can't stand them -- stop by another day :o).

I happen to love them, and so does my husband. My kids (three of them) are lukewarm to them, and will eat the stuffing but not the cabbage, and one just can't stand being in the same room with them. He has to eat mashed potatoes when I make Cabbage Rolls. Sorry, Charlie.

Now, these are not the stuff of culinary school (not that I have ever claimed to be an educated chef). These have canned tomato soup in them. It's the way my mother made Cabbage Rolls, and you know how that is. It's just the way they have to be. They are much like my Porcupine Meatballs, but with cabbage. And the Crock Pot made them ten times easier.




Before cooking in the Crock Pot.

Six hours, and not a bit of fussing later -- finished.


Crock Pot Cabbage Rolls

1 head cabbage
1 - 1/2 pounds ground chuck
1/3 c. brown or long-grain white rice
1 egg
1/2 yellow onion, minced
generous sprinkling of salt and pepper
2 cans condensed tomato soup
2 t. Worcestershire
2 c. water

Bring a large pot of water to boil. Cut core out of cabbage head and remove tough outer layers. Drop cabbage head in boiling water and boil for 5 to 10 minutes, until outer layers begin to peel off.

While cabbage is boiling, combine beef, rice, egg, onion, and salt and pepper.


Remove cabbage head from water and cool for a few minutes. Begin peeling outer leaves off, dropping head back into water to continue softening, if necessary. When the large, flat leaves have all been removed (around 15-17), cut the rest of the head into large pieces and place in the bottom of the Crock Pot. Take large flat leaves and place a few
tablespoons of meat in the center. Roll the leaves around the meat (burrito style), securing with toothpicks if necessary. Place seam side down on top of cabbage in Crock Pot. When all meat has been used, mix tomato soup, Worcestershire, and water in a bowl. Pour over cabbage rolls and cook for 6 hours on low. Serve extra sauce in a bowl.

Serving suggestions: mashed potatoes, rolls, and fruit.

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3 comments:

Deborah said...

Yum yum yum and more yum! I've only had these once and adored them! Two questions - is the rice cooked? And how do you do it sans crockpot? :-) Will have to try this soon!

scmom said...

Deborah-- the rice is not cooked. It will cook in the liquid and puff up and fill out the cabbage "shells" nicely. I've only made these in the Crock Pot once -- all my married life I've been making them on the stove. Just follow the instructions the same -- but place every thing in a stock pot or large dutch oven. I would add about a 1/2 cup more of water to the sauce. Bring the sauce to a boil and then simmer it on low for about two hours, add more water if necessary to keep everything nice and wet. Everything should look very well-cooked when it's done. Nothing al dente about this recipe. Enjoy. Good homey food.

Abby said...

I actually REALLY like cabbage, but I've never had cabbage rolls. I'm a big fan of crock-pot food during the week because I'm so busy so I look forward to trying this one!