Mock Crock Pot Cabbage Rolls Recipes

Steps:

• Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

Steps:

• 1. Wash the cabbage leaves.
• 2. Boil 4 cups water.
• 3. Turn off the heat. Soak the leaves in water for 5 minutes. Remove, drain and cool.
• 4. Combine the meat, cooked rice, salt, pepper, thyme, nutmeg and cinnamon.
• 5. Place 2 tbsp. of mixture on each leaf and roll up firmly.
• 6. Stack in your slow cooker (crock).
• 7. Combine tomato paste and water and pour over the cabbage rolls.
• 8. Cook on low for 8-10 hours.
• 9. Serve with sour cream.
• 10. Enjoy!

Steps:

• Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside., In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well. , Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired., Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired.