SLOW COOKER CABBAGE ROLLS
1 Large head cabbage
1 Can (8 ounces) tomato sauce
3/4 C. quick-cooking rice
1/2 C. chopped green pepper
1/2 C. crushed saltines (about 15 crackers)
1 Egg, lightly beaten
1 Oz. onion soup mix
1-1/2 Pounds lean ground beef (90% lean)
1 Can (46 oz.) V8 juice
Salt to taste
Grated Parmesan cheese, optional
HOW TO MAKE:
1-Cook cabbage in boiling water just until leaves fall off head.
2-Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.)
3-Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
4-In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. 4
5-Crumble beef over mixture and mix well.
6Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf.
7-Fold in sides, beginning from the cut end.
8-Roll up completely to enclose filling. Secure with toothpicks if desired.
9-Place cabbage rolls in a 3-qt. slow cooker.
10-Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. J
11-ust before serving, sprinkle with salt and cheese if desired
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