Crock Pot Cabbage Rolls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
approx. 30 cabbage leaves2 lb. lean ground beef1 large onion, diced1-2 cups raw spinach leaves, chopped (or use frozen spinach)2 cups partially cooked brown rice (cooled)1 egg1 tbsp dried basil1 tsp ground thyme1/2 tsp paprikapepper to taste2 tsp worcestershire sauce (divided)1 tbsp lemon juice1 tbsp brown sugar1 can tomato sauce1 large can chopped tomatoes with reduced sodium
Makes about 21 cabbage rolls (1 serving = 3 cabbage rolls)
Cut some of center core from cabbage. Steam or place in pot of boiling water on stove. Gradually remove leaves as they soften (they need to be soft so they peel off the head. If they are still hard they will tear)
While cabbage is softening, mix together ground beef, onion, egg, rice, seasonings, 1 tsp of worcestershire sauce, and chopped spinach. I used approx. amounts for seasonings as I usually just add to taste. If you want hotter, add some type of chilis or hot sauce.
Spray crock pot with non-stick cooking spray (I use olive oil in a pump-style sprayer). Line bottom of crock pot with some of the torn cabbage leaves.
Mix tomato sauce, chopped canned tomatoes and 1tsp worcestershire sauce in a measuring cup. I also sometimes add 1tsp of cornstarch so the liquid isn't so runny.
Spoon raw ground beef mixture onto each cabbage leaf, folding into a package. Place into crock pot. At 1/2 or 1/3 full, pour in some of the tomato sauce. Continue fillng with cabbage rolls. As you fill the crock pot, use more of the torn leaves to line the edges of the crock pot. This cabbage can be served with the cabbage rolls, and also prevents the rolls from sticking and/or burning. After adding the last of the cabbage rolls, add remainder of the tomato sauce mixture. (You may also want to add some water if there isn't much liquid)
Place lid on crock pot and cook: 2 hours high and 6 hours low.
I always make such a large batch because my hubby loves them and they're easy to freeze.
Makes approx. 21 cabbage rolls (give or take). 3 rolls per serving.
Number of Servings: 7
Recipe submitted by SparkPeople user RUNNINGDL.
Cut some of center core from cabbage. Steam or place in pot of boiling water on stove. Gradually remove leaves as they soften (they need to be soft so they peel off the head. If they are still hard they will tear)
While cabbage is softening, mix together ground beef, onion, egg, rice, seasonings, 1 tsp of worcestershire sauce, and chopped spinach. I used approx. amounts for seasonings as I usually just add to taste. If you want hotter, add some type of chilis or hot sauce.
Spray crock pot with non-stick cooking spray (I use olive oil in a pump-style sprayer). Line bottom of crock pot with some of the torn cabbage leaves.
Mix tomato sauce, chopped canned tomatoes and 1tsp worcestershire sauce in a measuring cup. I also sometimes add 1tsp of cornstarch so the liquid isn't so runny.
Spoon raw ground beef mixture onto each cabbage leaf, folding into a package. Place into crock pot. At 1/2 or 1/3 full, pour in some of the tomato sauce. Continue fillng with cabbage rolls. As you fill the crock pot, use more of the torn leaves to line the edges of the crock pot. This cabbage can be served with the cabbage rolls, and also prevents the rolls from sticking and/or burning. After adding the last of the cabbage rolls, add remainder of the tomato sauce mixture. (You may also want to add some water if there isn't much liquid)
Place lid on crock pot and cook: 2 hours high and 6 hours low.
I always make such a large batch because my hubby loves them and they're easy to freeze.
Makes approx. 21 cabbage rolls (give or take). 3 rolls per serving.
Number of Servings: 7
Recipe submitted by SparkPeople user RUNNINGDL.
Nutritional Info Amount Per Serving
- Calories: 492.5
- Total Fat: 28.0 g
- Cholesterol: 97.3 mg
- Sodium: 448.9 mg
- Total Carbs: 33.6 g
- Dietary Fiber: 6.0 g
- Protein: 28.1 g
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