| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Crockpot | 6 | Servings | |
INGREDIENTS
| 1 | lg | Cabbage head |
| 2 | lb | Beef; ground |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | cn | Tomatoes; whole in puree, 1 lb. 12 ozs. |
| 1 | c | Rice; cooked |
| 1/3 | c | Brown sugar |
| 2 | Beef bouillon cubes | |
| 1/4 | ts | Pepper |
| 2 | tb | Mixed pickling spice |
INSTRUCTIONS
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. Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on Feb 3, 1998
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