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How To make Crockpot Swedish Cabbage Rolls
Ingredients
12
each
large cabbage leaves
1
pound
lean ground beef
1
each
egg, beaten
1
cup
rice, cooked
1/4
cup
milk
8
oz
tomato sauce
1/4
cup
onions, finely chopped
1
teaspoon
brown sugar
1
teaspoon
salt
1
teaspoon
worcestershire sauce
1/4
teaspoon
pepper
1
tablespoon
lemon juice
Directions:
Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain. Combine egg, milk, onion, salt, pepper, beef, and cooked rice. Place about 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends over the meat. Place in a crock-pot. Combine tomato sauce with brown sugar, lemon juice, and worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 7 to 9 hours.
Makes 6 servings.
How To make Crockpot Swedish Cabbage Rolls's Videos
The tastiest cabbage that you have ever eaten! Perfect even for your guests
The tastiest cabbage that you have ever eaten! Perfect even for your guests
Ingredients:
cabbage - 1 piece
minced meat - 1.5 kg
salt - 15 g
black pepper - 7 g
eggs - 2 pieces
hard cheese - 100 g
bacon - 350 g
Tray diameter 25 cm
IN THE OVEN 160 °C/2 HOURS
for the sauce:
cheese cream - 100 g
sweet cooking cream - 120 g
dill - 7 g
salt - 5 g
pickled cucumbers - 70 g
garlic - 4 cloves
mustard - 20 g
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Instant Pot Grandma Lil's Stuffed Cabbage
Written recipe here!:
When certain foods enter our mouths, they are so much more than just the delicious flavors we are tasting - they are also about nostalgia, family and love. One bite of my beloved Grandma Lil’s old-school, delicate and outrageous stuffed cabbage does that to me every time.
From our family to yours, we hope you enjoy it as much as we do!
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Ham&Cabbage Slow Cooker Comfort Food
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Deconstructed Cabbage Rolls, another one pot meal
How about another one pot meal? You just found it, the best cabbage roll recipe you will ever have and it is deconstructed. This means no par-boiling the cabbage leaves, mixing the meat, rolling it up and then cooking. No, this one, you mix the beef, cut up the cabbage and throw it all in a slow cooker. I used my Instapot but used the slow cooker setting. I hope you will give this a try. I'm sure you will agree with me if you do, one pot meals are the best.
Recipe below.
Correction:
Slow cook 6 hours or so, I said 4, that was a mistake.
Enjoy!
Karen, Stephanie, & Paul
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Rada Knives:
Ingredients:
1 1/2 pounds ground chuck
1 small cabbage, rough chopped
1 small onion, diced
1 28 oz can crushed tomatoes
1 Tbsp parsley
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1/4 tsp cayenne pepper
salt & pepper to taste
1/4 cup water
1/2 cup white rice
Rough chop cabbage and add to slow cooker. Combine ground chuck, onion, and seasonings. Roll into meatballs. Put on top of cabbage. Add any onions that may not have combined with the ground meat. Pour over tomatoes and water. Slow cook 6 or so hours on high.
Crockpot Cabbage Rolls
Crockpot Cabbage Rolls - try my traditional cabbage rolls with ground pork, rolled in sour cabbage leaves and slowly cooked in a crockpot. So simple and a definitely a favorite!
RECIPE:
Un-Stuffed Cabbage Casserole! Noreen's Kitchen
Greetings! A couple weeks ago I made a crock pot full of regular stuffed cabbage rolls. I had made double the amount of meat mixture I needed so I froze it to use later. The time has come to use that meat filling.
I thought about making this layered unconstructed stuffed cabbage recipe and decided to give it a go. This was really simple and it gave me the flavors I was looking for in my regular stuffed cabbage recipe but without all the steaming and rolling and burnt fingers. Let's face it, we love stuffed cabbage, but it can be a pain in the hiney to make right?!
This casserole came out lovely. If you are using fresh meat, then you can start with the recipe I have posted for this meal on my website. If you have leftover meat, I would advise using an egg as a binder so your meatballs won't breakdown during the cooking process.
In the end, this was a delicious meal at the end of a very long, busy day. I served this over some food storage mashed potatoes and offered some rye bread on the side as I always do with stuffed cabbage. My family won't consider the stuffed cabbage meal complete without a loaf of rye bread to scoop it up with.
So this was a success. I figure that the amount I made would serve 6 to 8 people very generously. I would save any leftovers for no more than a few days. I would not recommend that you freeze this, as the cabbage would most likely break down into undistinguishable mush.
I hope that you will give this a try and I hope that you love it. If you are a stuffed cabbage lover like my family, then this is going to be a pleasant surprise in the middle of a busy week!
Happy Eating!
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