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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 365.7
  • Total Fat: 23.0 g
  • Cholesterol: 105.0 mg
  • Sodium: 196.6 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 4.3 g
  • Protein: 20.0 g

View full nutritional breakdown of Low Salt Cabbage Rolls for Crock Pot calories by ingredient
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Low Salt Cabbage Rolls for Crock Pot

Submitted by: LOWSALTCOOK

Introduction

This is a very old recipe that is very good and wonderful to come home to featuring chubby stuffed cabbage rolls in sweet tomato sauce. They come out much moister when cooked in the crock pot. Ground beef, lean is used here but you can also make a lower cholesterol version using Low Salt canned red kidney beans (or preferred bean) to 1 cup corn frozen rather than ground beef. I often make half of each and add them all to the pot. This is a very old recipe that is very good and wonderful to come home to featuring chubby stuffed cabbage rolls in sweet tomato sauce. They come out much moister when cooked in the crock pot. Ground beef, lean is used here but you can also make a lower cholesterol version using Low Salt canned red kidney beans (or preferred bean) to 1 cup corn frozen rather than ground beef. I often make half of each and add them all to the pot.
Number of Servings: 5

Ingredients

    Cabbage, fresh
    Brown Rice, long grain 1/2 cup
    Canola Oil, 1 tbsp
    Onion, 1 cup choped
    Garlic, 2 clove
    Egg, fresh, 1 large
    Cinnamon, ground, 1 tsp
    Parsley, 1 tbsp
    Black Pepper (Ground), 1/4 tsp
    Cento Italian Peeled Tomatoes 15 ounces can
    Brown Sugar, 2 tbsp
    Ground beef, lean, 1 lb

Directions

10 Cabbage rolls, 4 to 5 servings

Bring a large pot of water to a boil over high heat. Add the cabbage and cook, covered, until the layers of the leaves peel off easily. Peel off the tender outer leaves and choose 10 of the largest ones. (Save the remaining cabbage for another use, such as stir-frying).

In a medium saucepan boil water and cook rice for 5 minutes only. Drain and add to the mixing bowl.

In a skillet, add oil over medium heat. Add the chopped onion and crushed garlic cloves. Cook until soft, about 5 minutes. Transfer to the mixing bowl containing the rice. Add ground beef, egg, cinnamon, parsley and pepper. Mix well.

Place about 1/3 cup of the filling in the center of the cabbage leaf, fold and overlap the sides, bring up the bottom, and fold the top down over the bottom, overlap. Hold together with a wooden tooth pick by sticking the tooth pick through the leaves and back up again like a safety pin. Place roll on plate with tooth pick side down. Repeat with remaining leaves.

Open can of tomatoes pour into crock pot. Crush with hands and add the brown sugar to the tomatoes. Mix together. Place the cabbage rolls tooth pick side down into the sauce by layers. Cover and slow-cook until the rolls are tender, 6 to 7 hours on low.

Using a slotted spoon, transfer the rolls to a serving platter. Pour the sauce into a boat for serving with the cabbage rolls.

Although these are wonderful alone, you may want to cook potatoes or carrots to accompany them (not calculated). Also to make vegetarian rolls replace the ground beef with a Low salt can of red kidney beans (or bean of choice) and a cup of frozen corn (thawed) (not calculated).


Serving Size:†10 Cabbage rolls, 4 to 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user LOWSALTCOOK.






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