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ITS ALL ABOUT THE CABBAGE FOR NEW YEARS DAY LUCK 5 Recipes
#cabbage #catherinesplates #newyears
Video Recipes
https://catherinesplates.com/one-skillet-cabbage-roll-casserole/
https://catherinesplates.com/garlic-parmesan-melting-cabbage/
https://catherinesplates.com/fried-cabbage-with-bacon-onion/
https://catherinesplates.com/cabbage-sausage-alfredo-low-carb-skillet/
https://catherinesplates.com/crockpot-cabbage-rolls/
Video Timestamps
00:00 One Skillet Cabbage Roll Casserole
06:39 Garlic Parmesan Melting Cabbage
14:46 Fried Cabbage with Bacon & Onion
23:10 Cabbage Sausage Alfredo Skillet
33:00 Crockpot Cabbage Rolls
Show More Show Less View Video Transcript
0:00
It's my one pot cabbage roll casserole. It has ground beef, fries, tomato soup,
0:06
cabbage, seasonings, rotel, and topped it with cheese. It's like taking cabbage
0:13
rolls, deconstructing them, cooking everything in one pot. This recipe can be found in my second cookbook. It's the
0:21
white one right here. So, if you want to check that one out, it's in my recipe blog, catherine'splates.com under the
0:28
cookbook tab. I've got two lbs of ground beef in my large Dutch oven, or you
0:33
could even use a large pot. We're going to turn this on and start browning it up. Got a large onion here. We're going
0:40
to take off both ends. Take off that outer layer. I'm going to cut the onion
0:45
in half. I'm going to cut strips and then cut those strips into dices. And then that's
0:51
as fast as you can cut an onion, let me tell you. While that is browning up, I'm
0:56
going to go ahead and add half of my onion here. I'm going to chop up the other half and
1:01
add that. I'm going to add the rest of the onion. This was a pretty large onion, but we're
1:07
doing two lbs of ground beef instead of the one and a half that was in the recipe. We're going to cook this down
1:13
until the ground beef is browned up and the onions are nice and softened. We'll drain it and then we're going to add a
1:19
lot of good stuff. I'm going to take a head of cabbage. I'm just going to cut off
1:24
everything on it. Just make slices. This will wilt down. We'll deal with that
1:29
right here. Then we're just going to take our cabbage that we've cut down. Just going to kind of make slices. You
1:34
want bite-sized pieces. And then I'll just turn that around and then go through it. You want it to be really
1:41
easy to eat. All right. I'm just going to place it into a bowl right now till we're ready for it.
1:49
This recipe calls for about 3 to four cups of chopped cabbage. I'm going to be wilting down a whole bunch of it. All
1:55
right, I've got some paper towels in there and I'm just going to drain any excess grease out of our ground beef and
2:03
softened onion. We're going to start adding the cabbage, wilting it down just a little bit to make room in the pot for
2:09
our other ingredients. So, I'm going to take some of my cabbage, add it in.
2:15
We're going to stir it up till it ws down just a little bit and then add the
2:20
rest. Now, if I think I don't have room for all of it, we can just use it. I can
2:27
shred it up even finer and make a co-law with it. So, I'm not worried about that.
2:33
Okay. What we're going to do now is add our two cans of tomato soup.
2:40
That's very typical in my cabbage rolls. And we're going to fill up, see, yep,
2:48
both cans with water. I'm going to pass that on to my husband. While he's doing that, we're going to add in one can of
2:55
Rotel tomatoes. Rotel tomatoes are diced tomatoes and
3:00
green chilies. Now, normally in a cabbage roll, I don't add this. It's not in the original recipe, but I put this
3:07
in there for flavor. If you don't want the green chilies in there, then just put in a can of diced tomatoes.
3:14
All right, we got our water.
3:20
On a good day, you can go in and swirl it and get any excess out if you want,
3:25
but that's good enough. And then we're going to add one can of
3:31
chicken broth. Oh, I showed you all that backwards. There we go. I'm going to
3:36
fill the can up. Now, chicken broth is kind of a subtle flavor inside of this dish. If you have beef broth and you
3:43
want to use that, you can do that. 10 oz. We're going to add that.
3:49
And then we're going to add in one tablespoon of minced garlic. I'm using my jarred garlic.
3:55
Go in with all of that. Yum. All right. I'm going to make sure that
4:01
my heat's on a high. We're going to go in with some pepper.
4:07
probably about half a teaspoon. And then we're going to add in
4:13
my salt. This is a Celtic salt that we're using, aka crunchy salt.
4:19
Some of y'all might know that and some of y'all don't. I'm going to go in with a little extra cuz we got all that
4:24
cabbage and the tomatoes in there. I think that'll be good. What we're going to do is stir this all together.
4:32
Give it a taste and make sure our seasonings are where
4:37
we want them. Okay, we got to add the rice.
4:43
One cup. Now, you want white long grain rice. You
4:51
can either use like a mahhatma or a bosmati rice, whatever you like. I've
4:56
got half a cup here. I'm going to go in twice because that fits in my container here.
5:04
Now, you want to make sure we're bringing this to a boil. We're going to stir the rice in to get into that liquid
5:10
so it can cook. Now, we do have something else that's going to happen to this.
5:17
Okay, I'm going to bring my lid over now that we had a boil on that. We're going to turn down the heat to a kind of a
5:24
medium medium low. We're going to cook this for 20 minutes
5:30
until that rice is nice and tender and the cabbage nice and tender and absorbed all of the liquid inside here. And I'm
5:37
going to show you how we're going to finish this off. You're not going to believe this one. All right, I'm going to be grating up one cup of cheddar
5:45
cheese. You know, when you make regular cabbage rolls, there's no cheese in it. But this
5:50
is a casserole one pot recipe. That's what we're going to do right there. All right, let's take the lid off. I want to
5:57
show y'all this. Look at that. Woo! Mhm.
6:06
Y'all know what's going to happen. We're going to take this cheese right here. We're going to sprinkle it all on top.
6:16
What we're going to do, we're going to place the lid on. That should take just a few minutes. All we want to do is melt
6:22
that cheese. We're going to take some fresh parsley, garnish it, make it look
6:28
nice. There we go. There is my one pot cabbage roll casserole.
6:39
Today we're going to make a garlic parmesan melting cabbage.
6:45
Another great lowcarb recipe. You need a head of cabbage and then a few simple
6:53
ingredients. All right, we're going to take off two layers of the top of the
6:59
cabbage here and take those off. Now, I'm going to rinse this off and then I'm just going to dry it off and then we're
7:05
going to come back. Now, you want to take a large sharp knife and what we want to do is just cut the core off down
7:12
here. Now, what we want to do is cut the whole
7:18
cabbage in half.
7:27
And we're going to make wedges.
7:34
You want to hold all of the leaves together just like that. And I'm going to keep them all the same size so they
7:42
cook all evenly. And then I'm going to do a few on this one here.
7:47
Now, you want to be in a very large skillet. Now, this is ovenproof. So, if you have that kind of skillet, that is
7:54
what you're going to need for this recipe. If not, once we prepare everything, you can do this in a 9 by13.
8:00
But we're going to start off in the skillet first. We're going to add some oil. Now, I'm
8:07
just using some olive oil, about two to three tablespoons. And then we'll get that nice and hot.
8:15
All right, we're going to put this on a medium heat.
8:22
Heat that up. Once the oil's hot, we're going to take our cabbage and we're going to lay it down
8:29
into the pan. We're going to get them all in there.
8:34
Cut just enough of them to get into your large skillet. Now, what we're going to do is allow
8:40
these to sear on the bottom until they're golden brown. All right, we're going to start flipping.
8:48
See what that looks like. Oo, right there. Look at that color.
8:54
All right, we're going to do the other side. All right, so the purpose of this is to give it a nice color,
9:01
which adds a nice flavor to the cabbage. All right, we're going to start pulling them out of the pan.
9:10
We're going to place them on a plate. All right, we're going to set that off to the side.
9:16
Now, I'm using a large yellow onion. We're going to take off both ends.
9:21
Woo! Oh, that was slide right away, didn't it? And we're going to take off the outer layer. Cabbage and onions go
9:29
together. Okay, so we're going to cut our onion in half and we're going to make thin strips.
9:39
And we're going to make a delicious kind of an onion creamy gravy to go with the
9:45
cabbage. Y'all going to love this one. I know a lot of y'all like cabbage dishes.
9:50
Okay, we're back in our skillet now. I cooled it down just a little bit so we don't burn our butter. We're going to
9:55
put about four tablespoon of butter into our skillet. Let that melt. And then
10:01
we're going to add the onions. All right. So, I'm going to break up my onions.
10:07
Now, you can use as many onions as you want. I'm just doing a a medium onion here. You want to do two because you
10:13
like a lot of onions. These are going to soften down. Let's add that cabbage in. This was the
10:20
leftover cabbage left in the pan. So, I want to make sure we use everything. I
10:26
think this is like what fell off the wedges while we were cooking it.
10:32
All right. While the onions are finishing cooking, we're going to talk about the garlic. Now, I'm using three
10:38
garlic cloves, or you can use like two to three tablespoon of minced garlic. And I'm
10:45
just going to go into my garlic press here, put them in,
10:51
and get our minced garlic.
10:57
All right, we're ready for it. Right, our onions are almost done. We're going to go ahead and add the minced garlic.
11:03
And then we'll cook this down for 1 minute.
11:10
That'll wake up those flavors. Okay, that's looking good. Now, what
11:16
we're going to do is take four tablespoon of cream cheese. We're
11:22
going to add it. So, that's half a block. Already brought it to room temperature. We'll break it up and get
11:29
it nice and creamy in there. Okay, we're going to add some Parmesan
11:35
cheese. I say about a/4 cup. Woo! Get that cheese in there. It's what it's all
11:41
about. There we go. Let's get this all mixed in.
11:48
Oh yeah. We're going to add in some chicken broth.
11:56
about one cup. Get this all mixed together.
12:02
Now, we're going to start adding our seasonings. Whatever you like.
12:07
Black pepper. I'm going to put in some onion powder. We'll be able to enhance
12:13
the onions. Oh, you know, I'm going to go in with some garlic because we want to enhance that garlic we put in. And
12:20
then we're going to add a little smoked paprika. All right, let's mix this
12:25
together. Then we'll grab a spoon and give it a
12:30
try.
12:36
M. That is delicious. We're going to take our cabbage. We're going to place
12:41
it in. Now, if you're using an ovenproof skillet, you're still on the same path.
12:48
If you're going to use a 9 by13, you can go ahead and turn off your burner, place the sauce into the 9 by13, and then put
12:55
your cabbage on top of the sauce.
13:01
Squish them all in. Get them all in there.
13:07
Now, I did add a little extra broth in there. Mixed it in there. That way, I can have the sauce to pour over the
13:14
cabbage. Now, I've turned off my burner.
13:19
My oven's ready. We have it preheated at 350 degrees.
13:27
Let's line them all up. We want them to all cook evenly. Now, we're going to place our pan that's oven proof into our
13:35
oven that's preheated at 350° for 50 minutes. That's 50.
13:42
And then, y'all, it's going to be delicious. Now, if you want to check it around the 30 minute mark, 40 minute
13:48
mark, make sure it's not over browning or, you know, turning black on you, you can put some foil loosely over the top.
13:56
That way, it can finish cooking. I'll be back. I'm going to show you this. Look
14:02
at that. Yum. I'm going to go in with some extra cheese right on top. Let it
14:08
melt on in. See that color of that cabbage when you
14:13
sear it? Mhm. Change it up, you guys. Put a different cabbage dish on your
14:19
table. Doesn't always have to be just fried cabbage. I'm going to put some cracked
14:26
black pepper across the top. And then we're going to put a little bit of parsley. Give it a little color.
14:33
Pop that out there. All right, guys. What do you think of my Parmesan garlic
14:38
melting cabbage? Look at that.
14:46
Happy new year. Today I'm going to show you how to make fried cabbage with bacon
14:53
and onion. It's going to have a buttery texture to the cabbage. It's going to be
14:58
very delicious. The perfect side dish or main meal to start your new year with.
15:04
Now, it's very important that when you start this recipe that you already have your cabbage chopped, your onion diced,
15:12
and your bacon ready to go. It kind of comes together pretty quickly, but the
15:17
sauté part takes a little longer. I'm using a mediumsiz onion. We're going to
15:22
hold the plate off to the side because we'll use that to put the onion on after it's diced up. We're going to cut off
15:27
both ends. And then we're going to cut off that outer layer
15:33
and peel that right on off of there.
15:41
We're going to cut it in half. Now, I'm going to follow the lines of the onion.
15:51
As close to it as you can get. All right. Right, I've just turned the onion a quarter of the way. I'm going to
15:58
take my knife and then I'm just going to run through the slices to make our dices. Oh, y'all hear
16:04
thunder? I've realized that I've never made fried
16:10
cabbage for you guys. So, here we go.
16:18
Now, I've rinsed off my cabbage. And what I'm going to do is cut it along the
16:24
sides. Cut this in nice chunks. To get started
16:31
with, I'm going to take one of the quarters here that I've cut of the
16:36
cabbage. I'm going to cut it lengthwise about in half and then run my knife
16:43
through it. That'll make bite-sized pieces. This is a budget friendly dish using
16:51
simple ingredients. It's going to be very buttery, soft, and
16:58
delicious. Now, on this one, I'll just run my knife through it about
17:03
three times and then turn it and then run it through again. That's what you're looking for.
17:11
As this is a cheap economic dish, use it all. Next thing we're going to have
17:17
ready is the bacon. I'm going to use about six to seven pieces. You're going
17:23
to need the fat from the bacon to sauté your cabbage. So, you want to make sure you have enough bacon going in. We're
17:30
going to cut it into bite-sized pieces.
17:35
I'm just cutting it into one inch pieces.
17:40
Yeah, that's going to render out and give us that nice grease that we're going to need for our cabbage.
17:47
We're going to start in a very deep large skillet or you can use a large pot
17:53
and that's where we're going to end. I've got it on a medium heat. We're going to add the bacon in and then we're
18:00
going to start rendering it down. We want the bacon to be nice and crispy.
18:06
Now, I'm cooking it in the pan because we need that grease in there.
18:12
Plus, it saves us on dishes. We're almost there.
18:19
Okay, the bacon is nice and crisp, golden brown. Look at that. We're going to remove it. Place it onto our plate
18:26
that I've got lined with some paper towel so we can drain out the grease.
18:34
Okay, we're going to take that one onion that we diced up. We're going to add it to the bacon grease.
18:42
We're going to sauté the onion for one to two minutes till it gets nice and translucent.
18:49
Look at that bacon. Thomas is trying to steal a pieces. It's too hot.
18:57
Oh, don't those look good? What we're going to do now is add in some flavorings from over here. We got stone
19:04
ground mustard. Actually, this is whole grain. Going to
19:10
add in about a teaspoon. We can go back and adjust the flavorings. That's what's great about
19:15
it. We're going to add in minced garlic.
19:24
I got a new spoon here.
19:29
And then we're going to season with some salt.
19:36
I'm going to go in with that salt. We got a lot of cabbage.
19:42
Got about 1 and 1/2 teaspoon of salt there.
19:49
Half a teaspoon of black pepper. And some paprika.
19:57
Only about quarter of a teaspoon. There we go. We're going to stir this all
20:02
together. You want to cook it down for about one minute. Get all those flavors combined.
20:09
That garlic nice and fragranced in there. We're going to give this a taste.
20:18
It smells so good. Let's give it a try.
20:24
Mhm. That's delicious.
20:33
Now we're going to try the onion mixture. We're going to try for seasonings. Salt.
20:45
Wow. I like that crunchy salt in there.
20:53
We're going to add two tablespoon of butter.
21:00
Oversize.
21:05
All right, we're going to stir that butter in. This is fried buttery cabbage with bacon
21:13
and onions. We got to get that butter in there. For those of you that don't know,
21:19
crunchy salt is Celtic salt. Yeah, that's this right here.
21:27
I always call it crunchy salt. Okay, you guys, we're going to start
21:33
adding in some cabbage. A few handfuls at a time. Start stirring it in.
21:40
That's good. Get everything nice and coated.
21:48
We'll start wilting down. Yeah. At this point, we're going to
21:53
start using some tongs to help us get everything nice and coated.
22:01
All right. I'm going to add the rest in.
22:07
We're going to keep frying the cabbage. We're going to keep stirring it to get
22:13
it all mixed up. This is going to take about 12 to 15 minutes to get that cabbage nice and
22:21
buttery, nice and soft and delicious.
22:27
All right, we're halfway there. I love that whole grain mustard in
22:32
there. Gives it little specks. Nice flavor, too. It's been 12 minutes.
22:40
I am very happy with that buttery texture. It's nice and soft, full of
22:46
that flavor that we added. We got one more thing to do to it.
22:52
Remember the bacon? We're adding it. Might crush it up as I put it in so it
22:59
distributes all in there. Let's mix that in.
23:10
Today I'm going to show you how to make a cabbage and sausage Alfredo. Now this
23:17
is going to kind of mimic the chicken fetuccini alfredo that we all love, but
23:24
we're going to make it low carb for you today. We're not going to lose any of the flavor and that texture will be
23:31
there because we're still going to have our protein. We're going to change out the pasta for
23:38
cabbage and then we're going to make that delicious Alfredo sauce. We'll make it homemade and it'll be so easy to
23:44
make. So, the first thing we're going to do is we got to liven up the sausage.
23:49
You can use whatever sausage you want. I am using this chicken and apple sausage
23:56
links. There's four of them in here. Each link is four carbs. We're going to
24:01
go ahead and slice these up. Oo. Can y'all smell that? M. Smells delicious. I
24:08
love the chicken and apple, though. I do love a kbasa. Mhm. Now, we're going to
24:14
cut these into disc shapes.
24:22
All right. You can see the little bits of apple in there add a nice sweetness.
24:29
This was a 12 oz package and it had the four links in there. What
24:36
we're going to do is fry these up. Give them some nice color for sure and it'll waken up those
24:42
flavors in there. Get them nice and crispy. I like finding ways to turn regular dishes into a low carb recipe
24:49
for you guys. And sometimes I just make the full-blown recipe because we have
24:54
Joseph, Megan, Rihanna, and Chris who we like to give food to, make meals for cuz
25:01
they come over. All right, we got it on a medium high heat.
25:07
I'm going to add in one tablespoon of some cooking oil. Now, I'm using some olive oil
25:13
right in there. That'll help crisp up our sausage. Now, I'm going to wait for
25:18
that to get nice and hot, and then we'll add the sausage in there. Start getting
25:23
them nice and crispy on the edges and nice and brown on both sides.
25:29
Oo, that smells good. All right, y'all come on up.
25:39
Now, what I'm going to do is let them sit here for a few minutes on one side.
25:47
get nice and brown and crispy. And then we'll flip them over.
25:54
All right. Now, let's multitask. While those are cooking, we're going to go ahead and take a yellow onion.
26:01
I'm going to do the whole onion. And I'm just going to take off the ends, that outer layer,
26:07
and then we'll dice it up. Cut your onion in half. Slice it. And then we'll turn it around.
26:14
And then we'll dice it. Oo, that sausage smells good. Those apples in there, the
26:20
sweetness. M. All right, we got these nice and ready.
26:27
These will cook down, get nice and soft. Oh, yeah.
26:34
All right, we're going to turn these over. We're going to cook these for another few minutes until they're nice and golden brown on the back side.
26:41
Nice and crispy. Now,
26:50
grab a plate. Once these are nice and browned on the other side, we're going to remove these.
26:56
Now, you want these to be heated all the way through because we're going to remove them from the pan and they'll come back at the end of the recipe
27:05
and they'll just absorb into that delicious cheesy sauce that we're going to make.
27:12
the Alfredo one. These look good. All right, let's take
27:18
them out.
27:24
That'll add a nice contrast to our dish. Give us a nice color,
27:32
nice flavor. There we go.
27:37
Now, set those aside. I'm going to add some additional oil to the pan and we're going to add our diced onion. And then
27:43
we're just going to brown these up to get them nice and soft.
27:50
Yeah. We'll turn down the heat just a little bit so we don't burn our onions.
27:55
All right. Now, while these cooking down, let's chop up our cabbage.
28:02
Okay. We got a nice head of cabbage here. Very small. It's not a big one. We need about four to five cups of shredded
28:08
cabbage. I'm cutting off all four edges here and the top part of this. We'll set this off
28:14
to the side. And then what we're going to do,
28:20
start right here on this side. And we're just going to cut it into strips
28:27
to mimic a fetuccini noodle.
28:32
Keep an eye on your onions. That's why I turned them down. Give myself some time to get these get the cabbage cut up.
28:42
Yeah, this will wilt down. I love cabbage dishes. If you haven't
28:48
seen my melting cabbage, y'all go check that one out, too. That was cooked in the oven.
28:55
This is kind of an all in one skillet meal here. Everything is cooked in here.
29:02
All right. Now, what we're going to do is add in six tablespoon of butter.
29:09
1 2 3 4 5 six. We'll melt that into the onions.
29:20
Yeah. Now, once you get the butter all melted into the onions,
29:27
that's going to help make our Alfredo sauce. But in the meantime, we're going
29:33
to add our cabbage that we just shredded up. And then we'll stir that in till it gets
29:39
nice and soften down. Then we're going to give it some flavor.
29:47
All right, I'm going to put my heat back on to a medium high. All that in there.
29:55
Now, we're going to add some flavor to it. I'm going to be using this right here, butter steakhouse by Kinder. We're
30:03
going to shake it in. Give it some flavor.
30:08
That looks good right there. All right, we're going to start stirring this around and keep doing this until the
30:13
cabbage is nice and wilted into that butter and the onion.
30:24
Now, this step will take a few minutes. All right, it's looking really nice and
30:31
wilted in there. You want to wilt it too much. We got a lot of stuff to do to it. Well, just a little bit more. We're
30:37
going to add half a cup of chicken broth. That's the flavor in a fetuccini,
30:42
right? And then I'm going to add in half a block of cream cheese.
30:50
We're going to want that to melt in. And then what we're going to do is add in one cup of some heavy whipping cream.
31:02
And then we're going to take some Parmesan cheese and we're going to grate some in. I love to grate until I can't
31:09
grate anymore. You want about half a cup.
31:15
Oh, just get that parm in there. Get it in there. Get some black pepper in there. I like
31:22
the cracked black pepper.
31:27
There we go. We're going to stir this
31:32
until the cream cheese is all melted. Everything is nice and incorporated.
31:40
Brought my sausage over here. Oh, look how creamy this looks. [Music]
31:46
Yes. I can see the little bits of onion in there that browned up. M.
31:53
Let me try this sausage for you.
32:00
Wow. Try something new, you guys. Different flavors.
32:07
Let's add in the sausage.
32:17
Right, let's stir that all in. Smells delicious in there. Let's grab a
32:23
spoon and let's taste that sauce. That Alfredo sauce, right? Let's give
32:30
that a try.
32:38
That is delicious. Make sure you put that cream cheese in there. Gives it a nice little tanginess,
32:45
creaminess to it. I don't need to add anything else. I'm not even going to put any salt in here.
32:52
I promise I'll get a smaller utensil to try this with.
32:58
What do y'all think? Today I am going to show you how to make cabbage rolls in
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the crock pot. The flavors are all going to be there. If you don't know what a cabbage roll is, you take cabbage
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leaves. We're going to soften them down. We're going to stuff them with a ground beef, rice, tomato mixture. We're going
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to let them steam in the crock pot for hours with a delicious tomato kind of a
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gravy inside of there. If y'all are ready, I'm on the back burner back here because we got a lot going on. First
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off, we need to steam our cabbage. And then, of course, we've got to make the
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rice right there. You're going to take your cabbage head.
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It's going to have a core on the bottom. And we got to get that core out because we want the steam from the water to get
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up in there and loosen these leaves up. So, what I'm going to do is take a very sharp knife. I'm going to cut off the
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bottom. Now, I've already taken off two leaves
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off the top here. Got to clean it up a little bit. Give it a nice wash. All
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right. All right, there's the core. So, I'm just going to take my sharp knife and be careful with it. Okay, we're just
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going to go in and then I'm just going to keep doing that
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till I get all the way around. Then we're going to pop it out. So, as you're cutting the core, kind of go inward.
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Okay, right there. I'm going to get a spoon, heavy duty
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spoon. I'm just going to go in
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and pop that core out. There we go.
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Okay, we're going to put our cabbage in a large pot. Now, I've only got it filled about a quarter of the way up
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with water because we want to be able to steam the leaves off of it. We don't want it floating in there. I'm going to
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put this on a high heat and we're going to get this boiling. Now, you can do this step while you're working with your
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cabbage. In the meantime, while we're bringing that to a boil, we're going to bring another pot of water to a boil. Now, I'm
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just using a medium saucepan back here. I'm going to place two cups of water in
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it because we're going to cook our rice alongside the cabbage. And those two
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will be done. We're going to cook that on a high heat and bring it to a boil. Okay, the water
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is boiling for our cabbage. So, I'm going to place it in. Make sure you put it core side down. And be very careful
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when you do this step. You don't want to splash the hot water on yourself.
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Just like that. Now, if you have room at the top to put a lid, that'll help
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really steam that cabbage. If your lid doesn't fit well on there, you can get some foil and put it around and then
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just kind of lay the lid on that. We really want that to steam. Now, as you can see over here, I'm going to be ready
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with a sheetpan that I've lined with some paper towels so that when the
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leaves start coming off, we can lay them on our sheet pan right here. Okay, the
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medium pot with the two cups of water is coming to a boil. So, we're going to go ahead and get ready one cup of long
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grain white rice. Get that lid off.
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We're going to add it to the pot.
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We're going to add in one tablespoon of butter. We're going to give it some
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flavor. Now, this butter already has salt in it,
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so that's going to be plenty. Plus, we're going to be mixing the rice with other things.
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Going to give that a stir. We're going to lower the heat to a low setting.
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We're going to place the lid on. We're going to cook for 20 minutes.
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Let's check out our cabbage leaves.
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All right. Use a fork and some tongs. See, that's peeling off really good.
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It's very soft. There we go. That's a whole piece. So, I'm going to lay it on my sheetpan here.
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We're going to keep doing this until we get all of the leaves off of the cabbage as much as we can. But, I'm going to
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keep steaming it until the rice is done.
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Make sure you use your fork to help so you don't burn your hands.
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Well, those look good. Okay, this is the 14th leaf that I have
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right here.
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I'm going to keep going. We've got all of our leaves. I'm just
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cooling them down a little bit. We're going to make the mixture for the inside. Now, for the last little piece
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right there, what I'm going to do is just chop it up and put it into the crock pot with the cabbage rolls. That
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way we don't go to waste. We're going to measure out one cup of
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the cooked rice. It's nice and fluffy.
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Just going to spoon it into my one cup measuring tool here.
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Pack it down. I'm just going to put it in a bowl. Cool
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it down just slightly.
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Got one pound of ground beef in a mixing bowl. Large size here. We're going to
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crack in one egg.
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There we go. Put it on in. We're going to dice up one onion.
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We're going to give it lots of flavor to these cabbage rolls. Now, this is the same recipe that I use when I cook these
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in a pan in the oven. I grew up with this flavor profile. My
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mom made these all the time. Pass that recipe on to me.
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We're going to cut the onion in half. I'm going to follow the lines of the onion
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and then we'll just dice them.
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I'm going to place half of the onion into the meat mixture.
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We're going to save the rest.
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It'll be coming soon. Some salt.
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Some black pepper. We're going to add in some parsley. one
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tablespoon. All right, we're going to add in the rice. Now,
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I added a little extra rice to that because I had a lot of cabbage leaves going on.
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So, another half a cup went in. Going to add this all in.
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There we go. Let's mix this all together. Want it
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well combined. Okay, look at that mixture. That is what
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we're looking for right there. We're going to start
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filling up our cabbage leaves. We're going to lay it on our clean work surface. Just pull it out. Now, I'm
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using a scoop. Looks like an ice cream scoop. I'm just going to go in,
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fill it up about 3/4 of the way on the small leaves, and then we'll fill it up on the bigger leaves.
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We're going to put it right in the center. Nice scoop. Bring in the sides.
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We're going to bring in the bottom. We're going to tuck it to the center. And then we're going to roll
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while we keep those leaves pushed to the middle there.
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Just like that. We're going to lay it off to the side. Same side down. Take a
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nice leaf here. scoop. It's going to be about three tablespoons
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right in the center there. We're going to bring one side of the leaf over. We're going to bring this side of the
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leaf over. Bring the bottom edge up and over.
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And we're just going to roll. Tuck it in. Tuck everything in. Just
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like that. There we go.
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Make sure it's nice and tight.
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Okay, this is how many we have. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19
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20 of them off that one head of cabbage.
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In the same mixing bowl where I had some little bit of the meat mixture left over, but there's flavor in here also.
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We're going to add two cans of tomato soup. These are 10 oz each.
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We're going to go ahead and add those. I'm going to fill one can up with water and we're going to get all that out and
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put that in there. Also, we're just going to go back and forth.
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There we go. We're going to season with some salt,
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some black pepper. We're going to mix this together.
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We want to get all that stuff on the sides into it. It's all flavor.
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Got my sixQ crock pot ready to go right here. I'm going move this off to the side.
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I'm bring it on over. We're going to be layering. We're going to take one ladle of the tomato sauce and place it into
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the crock pot. Then just kind of loo it around.
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Just kind of cover the bottom. We're going to take some of the cabbage
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rolls. We're going to place them down in the bottom.
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Let's see. We got 20. So, I'm probably going to go seven. Here we go. Now, what we're going to do
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is ladle some more sauce across these. Now, we're going to have three layers. So, keep that in mind with your sauce.
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Putting the sauce between the layers will help it not stick to the other cabbage rolls going on top of these.
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Another layer of the cabbage rolls.
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I'll save the rest for the top of it. More sauce.
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Sure to get them nice and coated. Now I'm going to take the rest of that
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cabbage that I couldn't get any more leaves off and I'm just going to poke I just chopped it up and I'm just going to
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poke it around the sides here. We don't want to waste that at all.
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Plus, I know y'all realized I forgot my onion to put into the sauce. So, we'll put it on top here before we put the
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final layer on the onion.
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We'll just put them on top like that. They will melt down into this dish. All
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right, I'm going to lay the rest of the cabbage rolls on top.
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We're going to add the rest of the sauce.
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We just want to make sure that we pour them on top of the cabbage rolls.
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Go down the sides. It'll all melt in there.
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We're going to place the lid on. We're going to cook this on high
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for 4 and 1/2 hours.
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And then we are going to we're going to give these a check. You can also cook these on low for about 7 to eight hours.
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Also, if you have an all day thing, I have errands to go run, which will give me plenty of time before these are done.
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I'm going to come back. We are going to try these. I cannot wait. This is one of
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my favorite childhood recipes that I used to love that my mom made.
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These are done. Took four hours on high.
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Look at that. I'm going to plate some up. You know, I'm going to give one a try for you.
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Look at those. Plate them up. Make sure you put some of that tomato
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gravy on top. Let's cut into one
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while they're nice and tender. Look at that. Cooked through.
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That's a big bite. I'm going to give it a try. [Music]
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That is so delicious. That takes me back. That cabbage is nice and tender.
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The beef, the rice, and the tomato. All goes together. It's so delicious. All
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right, you guys. Make sure you give me a thumbs up on this one. Are you making some cabbage rolls in the crock pot?
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Now, like I said, I have a cabbage rolls that I've baked in the oven. And I've
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also made a cabbage roll casserole, a one skillet, and also cabbage roll soup.
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Go check out all of those on my recipe blog, katherine'splates.com, where you'll find this recipe here.
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Making them in the crock pot. All right, you guys. I'll see y'all on the next episode. Bye.