Cabbage Rolls 3
Categories: Tomato, Rice, Cabbage, Slow cook, Beef
1 large Cabbage head
2 pounds of beef, ground
1 teaspoon of salt
1/4 teaspoon of pepper
1 can of Tomatoes, whole in puree,
1 cup of rice, cooked
1/3 cup of brown sugar
2 Beef bouillon cubes
1/4 teaspoon of pepper
2 tablespoons of mixed pickling spice |
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To soften cabbage, remove core and steam 20 to 30 minutes; cool; separate leaves from head. Season meat with salt and pepper and 1/2 cup tomato liquid; add rice and mix well. Place tomatoes and remaining tomato liquid into removable liner; add sugar, then bouillon cubes, pepper and the pickling spices tied in a square of cheesecloth. Place 2 to 3 tablespoons meat mixture into center of each cabbage leaf; fold leaf, envelope style, over meat mixture. Place cabbage rolls in tomato sauce in liner. Place liner in base. Cover and cook on auto 7 to 8 hours; or low 9 to 11 hours or on high 5 to 6 hours. Remove pickling spices. Serving Size: 6 Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Feb 3, 1998
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