Crockpot Cabbage Rolls
Equipment
- 6 quart crockpot/slow cooker with lid
- large pot with lid
- sharp knife & cutting board
- medium pot with lid
- measuring cups & spoons
- large mixing bowl
- wooden spoon
Ingredients
- 1 cup uncooked, long grain white rice
- 2 cups water
- 1 TBS butter
- 1 head large green cabbage
- 1 lb ground beef
- 1 medium yellow onion, diced
- 1 large egg
- 2 (10 oz) cans tomato soup
- 1 (10 oz) water
- 1 TBS dried parsley
- salt & pepper
Instructions
- Prepare Rice: Bring 2 cups water & 1 TBS butter to a boil in a medium sauce pan over high heat. Add in 1 cup rice. Place lid on, lower heat to a low setting, cook for 20 minutes. Turn off heat. Place 1 1/2 cups of rice in a bowl to cool slightly.
- Fill large pot 1/4 of the way with water. Place on burner on high heat to bring to a boil. Peel off 2 layers of leaves and rinse off cabbage. Taking a paring knife, cut the core of the cabbage off about 2 inches into cabbage.NOTE: this will help the steam get into the cabbage.
- Place cabbage core side down into boiling water. Place lid on pot and allow to steam for 2-3 minutes. Using a fork and tongs, remove softened leaves and place onto a paper towel lined sheet pan to dry & cool off leaves.Keep steaming and removing as much of the leaves as you can. I usually get around 15-20 softened leaves.NOTE: Chop up the remainder of the cabbage.
- In a large mixing bowl place, ground beef, 1 1/2 cups cooked rice,, 1/2 of the diced onion, egg, 1/4 tsp salt, 1/4 tsp black pepper, and dried parsley. Combine until mixed well.
- Place 1 softened cabbage leaf on a clean work surface. Fill with 3 TBS or (ice cream scoop) of ground beef rice mixture and place in center of cabbage leaf. Pull both sides of the cabbage leaf up and over the mixture. Bring the bottom of cabbage leaf to the center and roll to close. Set off to the side. Complete rest of cabbage rolls.
- In the same bowl that had the ground beef rice mixture add in both cans of tomato soup, fill one can with water and pour in to bowl, add 1/4 tsp salt & 1/4 tsp black pepper. Add in rest of diced onion and mix everything well.
- Place 1 ladle full of the tomato mixture into bottom of crockpot. Place 7 cabbage rolls on bottom of crockpot. Ladle more tomato mixture on top of the cabbage rolls. Place more cabbage rolls for the 2nd row and over with more tomato mixture. Place remaining cabbage rolls for the 3rd row and cover with remaining tomato mixture.Place the chopped remaining cabbage in between the cabbage rolls in the center row.
- Place lid on crockpot. Cook on high for 4-4 1/2 hours or on low for 6-7 hours until cabbage rolls are cooked through.NOTE: pull one out and cut into it to check for doneness. Enjoy.
“Sweet Pepper” Carrots – Easter Appetizer
“Sweet Pepper” Carrots – Easter Appetizer
Equipment
- cutting board & small sharp knife
- medium mixing bowl
- fork
Ingredients
- 6-8 orange & dark yellow sweet peppers
- 1 pkg green onion & chive Boursin Cheese
- 3 TBS sour cream
- 6 sprigs fresh dill
Instructions
- Wash and dry sweet peppers. Cut peppers in half lengthwise. Cut off top stem. Remove seeds and membrane. Set peppers on platter.
- In medium bowl mix together Boursin cheese and sour cream. Fill each half of sweet pepper with mixture. Try to keep edges of pepper clean.NOTE: instead of making this mixture you can also use a spreadable dip from refrigerated section of store like a ranch, french onion, or other favorite that would taste good in a sweet pepper.
- Place stem of fresh dill into large top of pepper through the mixture to mimic a carrot top. Serve up on a platter.
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