Sunday, September 13, 2009

Cabbage Rolls

Before you totally ignore this recipe, think mini-meatloaf. That is what I told the hubby and girls. . . and they went for it. This was a recipe I found in my mother-in-law's old Presbyterian Cookbook. It can be cooked in the oven, but I made it the night before and cooked it in the crock-pot. Nothing like coming home to a meal that is ready to serve.

1 medium head of cabbage

Meat Filling
1 pound of ground chuck
½ cup of onion
½ cup of celery
½ cup uncooked rice
½ cup ketchup
1 egg


2 small cans of tomato sauce
½ cup of water
1 tsp of cinnamon
2 T of brown sugar

The night before (can do the day of):

Boil about 10 leaves of cabbage until translucent

Mix the beef, onion, celery, rice, ketchup, and egg in a bowl. Make about six to eight balls of the mixture, depending on the serving size you want. Place the round beef mixture into a cabbage leaf, roll, tuck, and fasten with a toothpick. Place in the fridge overnight.

Morning of:

Mix the wet ingredients in a small mixing bowl. Pour about a cup of the mix into bottom of the crock-pot. Remove the toothpicks from the cabbage/ beef rolls, and place in a single layer on the bottom of the crock-pot. Pour the rest of the mixture on top.

Place in crock-pot on low for 6 hours, or in the oven for 275 degrees for 2 to 3 hours.

Cooks Note: Clay does not care for the sweetness of the sauce, so next time I will half the cinnamon and brown sugar.

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