So today I’m gonna share with you guys a super easy recipe for Cabbage Rolls, that you can do in your crock pot! I don’t know if I’ve shared this with you guys before, but I’m a HUGE fan of crock pot cooking because of the time it saves, and how easy it is. We recently got The Great American Slow Cooker book to review here on the blog, and while looking through the cookbook, this recipe (Stuffed Cabbage in Tomato Sauce) really jumped out to me because of all of the fresh cabbage we had on hand from our garden. So I decided to make these cabbage rolls (with my own twist of course).

Here’s what you need:
For the Stuffed Cabbage-
 
Cabbage Leaves
1 1/2 lbs Venison(recipe calls for ground beef but I decided to spice it up and use some ground venison I had)
1/3 cup Minced Onion
1/3 cup Uncooked Rice
1 Tbsp Minced Garlic
1/4 Tbsp Minced Ginger
3/4 tsp Thyme
3/4 tsp Ground Black Pepper
1/4 tsp Salt
For the Sauce-
2 Large Cans Crushed Tomatoes
1/4 cup apple cider vinegar
2 Tbsp Light Brown Sugar
2 Tbsp Tomato Paste
1/2 tsp Dill
1/4 tsp Salt
1/4 tsp Ground Black Papper
The first thing that you want to do is you want to measure out all of your ingredients for the cabbage stuffing (minus the leaves) and you want to mix it all into your venison (or beef) really well so that its mixed throughout, then set is aside.
Mix your sauce up for the cabbage rolls the same way. Whisk all of the ingredients in a bowl and make sure that it is mixed up thoroughly(until the brown sugar dissolves).
Once you have your stuffing and sauce made up its time to make your “rolls”. To do this you first want to heat up some boiling water and basically blanch your cabbage leaves. You do this by sticking the cabbage leaves(after you’ve cut the hard part out) in the boiling water for 3 minutes and then draining them in a colander. Once they’re drained, you can run a bit of cool water on them so they aren’t too hot anymore. The leaves will be slightly cooked, and slightly translucent. After you blanch your leaves you want to take a bit of your meat mixture and roll it into a ball, then put the ball of meat in the cabbage, roll it up. and place it in your crock pot (making sure to put them in seam side down). That’s all there is to it! Repeat these steps until you’ve used all of your meat.
After you’ve rolled all your little cabbage rolls its time to add the sauce! Just pour the sauce in your slow cooker after you have your cabbage rolls in. Yep. It’s that easy.
Cover your crock pot and cook on low for 8 hours, or until rice is tender and the meat in your rolls are cooked through.
Serve with lots of sauce! I also added some parmesan and garlic bread to mine, which definitely complimented the flavors.
There you have it folks, a quick easy recipe for Crock Pot Cabbage Rolls!!

 

Crock Pot Cabbage Rolls!

Ingredients

  • For the Stuffed Cabbage-
  • Cabbage Leaves
  • 1 1/2 lbs Venison(recipe calls for ground beef but I decided to spice it up and use some ground venison I had)
  • 1/3 cup Minced Onion
  • 1/3 cup Uncooked Rice
  • 1 Tbsp Minced Garlic
  • 1/4 Tbsp Minced Ginger
  • 3/4 tsp Thyme
  • 3/4 tsp Ground Black Pepper
  • 1/4 tsp Salt
  • For the Sauce-
  • 2 Large Cans Crushed Tomatoes
  • 1/4 cup apple cider vinegar
  • 2 Tbsp Light Brown Sugar
  • 2 Tbsp Tomato Paste
  • 1/2 tsp Dill
  • 1/4 tsp Salt
  • 1/4 tsp Ground Black Papper

Instructions

  1. The first thing that you want to do is you want to measure out all of your ingredients for the cabbage stuffing (minus the leaves) and you want to mix it all into your venison (or beef) really well so that its mixed throughout, then set is aside.
  2. Mix your sauce up for the cabbage rolls the same way. Whisk all of the ingredients in a bowl and make sure that it is mixed up thoroughly(until the brown sugar dissolves).
  3. Once you have your stuffing and sauce made up its time to make your “rolls”. To do this you first want to heat up some boiling water and basically blanch your cabbage leaves. You do this by sticking the cabbage leaves(after you’ve cut the hard part out) in the boiling water for 3 minutes and then draining them in a colander. Once they’re drained, you can run a bit of cool water on them so they aren’t too hot anymore. The leaves will be slightly cooked, and slightly translucent.
  4. After you blanch your leaves you want to take a bit of your meat mixture and roll it into a ball, then put the ball of meat in the cabbage, roll it up. and place it in your crock pot (making sure to put them in seam side down).
  5. That’s all there is to it! Repeat these steps until you’ve used all of your meat.
  6. After you’ve rolled all your little cabbage rolls its time to add the sauce! Just pour the sauce in your slow cooker after you have your cabbage rolls in.
  7. Cover your crock pot and cook on low for 8 hours, or until rice is tender and the meat in your rolls are cooked through.
  8. Serve with lots of sauce! I also added some parmesan and garlic bread to mine, which definitely complimented the flavors.
http://www.myperfectstormblog.com/2014/09/crock-pot-cabbage-rolls.html