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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