Crockpot Cabbage Rolls

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  • Number of Servings: 7
Ingredients
1 large head cabbage2 eggs, beaten1/2 c. Milk2 c. cooked long grain rice2 (4-1/2 oz) jars sliced mushrooms, drained well1 small onion, chopped2 tsp. salt1 tsp. dried parsley flakes1 tsp. oregano1 tsp. basil1/2 tsp. pepper2 pounds ground venisonSAUCE:16 oz. tomato sauce1/2 c. brown sugar2 Tbs. lemon juice2 tsp. Worcestershire sauce
Directions
Cook Cabbage in boiling water just until leaves fall off head. Set aside 14 large leaves fro rolls.
In a large bowl, combine the eggs, milk, rice, mushrooms, onion and seasonings. Crumble beef over mixture and mix well. Place 1/2 cup on each cabbage leaf; overlap cut ends and fold in sides, beginning from the cut end. Roll up completely to enclose filling.
Place seven rolls, seam side down in a slow cooker. Combine sauce ingredients; pour half over cabbage rolls. Top with remaining rolls and sauce. Cover and cook on low for 7-8 hours.

Number of Servings: 7

Recipe submitted by SparkPeople user KIRBETTE.

Servings Per Recipe: 7
Nutritional Info Amount Per Serving
  • Calories: 455.6
  • Total Fat: 12.9 g
  • Cholesterol: 188.0 mg
  • Sodium: 1,656.2 mg
  • Total Carbs: 44.0 g
  • Dietary Fiber: 4.0 g
  • Protein: 41.4 g

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