Crock Pot Stuffed Cabbage Rolls

• Meat

  • 1/2 lb Ground beef
  • 1/2 lb Ground pork

• Produce

  • 1 4 cup finely chopped onion
  • 12 Cabbage, leaves
  • 1 tsp Garlic powder

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 can Tomato soup

• Ingredients

  • 1 For the Sauce:

• Condiments

  • 1 (15 ounce can Tomato sauce
  • 2 tsp Worcestershire sauce

• Pasta & Grains

  • 1 cup Rice

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Paprika
  • 1 1/4 tsp Salt
  • 1/2 tsp Sugar

• Liquids

  • 1/4 cup Water

Found on sugarapron.com

Description

Ingredients

• For the cabbage rolls
• 12 cabbage leaves + leftover
• 1 egg, beaten
• 1/4 cup water, broth or tomato sauce
• 1?4 cup finely chopped onion
• 1 tsp. garlic powder
• 1/4 tsp. black pepper
• 1 1/4 tsp. salt
• 1/2 tsp. sugar
• 1/2 lb ground beef
• 1/2 lb ground pork
• 1 cup uncooked rice
• For the sauce (If you like lots of sauce, feel free to double this, I’ve done it both ways)
• 1 (15 ounce) can tomato sauce
• 2 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 1 can tomato soup

Directions

• Cut approx 1/4 inch off the bottom of the cabbage head and place the whole head in boiling water.
• Boil about 2 minutes. Peel off the softened leaves.
• Place remaining head back in the boiling water and repeat until all of the leaves are removed.
• Remove any tough stems from cooked leaves.
• (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)
• In a large bowl, combine the ground beef, ground pork, uncooked rice, 1/4 cup water/broth or tomato sauce, garlic powder,pepper, salt, sugar, onion.
• Stir in egg and combine well.
• Whisk together tomato sauce, tomato soup, paprika and Worcestershire sauce in another bowl.
• Use the left over cabbage to cover the bottom of the slow cooker.
• Place 1/3 cup meat mixture in center of leaf and roll up like a burrito.
• Place cabbage rolls seam side down in slow cooker, in two layers so they are touching but not over crowded either.
• Mix all sauce ingredients together and pour over rolls.
• Cover and cook on low 7-9 hours, or on high for 4 to 5 hours.
• Let cool 15 minutes before serving.
• Garnish with chopped fresh parsley, and drizzle with tomato sauce.
• * You can cook the rice prior to adding it to the meat mixture,
• if desired (just follow the rice manufacturers directions for cooking),
• but raw rice is how my mother made it, and the rice has always cooked through perfectly for me.