Slow-Cooked Cabbage Rolls
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large head cabbage1 egg-beaten1 can (8 oz) tomato sauce3/4 c. quick cooking rice14 c. chopped green pepper12 c. crushed saultines1 envelope onion soup mix1 can (46 oz) V8salt to tastegrated Parmesan cheese
Cook cabbage in boiling water just till leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaineder) Cut out the thick vein from the bottom of each leaf making a V-cut. Set aside.
In a bowl, combine the egg, tomato sauce, rice, green pepper, cracker crumbs and soup mix. Crumble beef over mixture and mix well. Place 1/3 c. meat mixture on each cabbage leaf. Overlap cut ends, fold in sides, roll up to enclose filling and secure with toothpicks.
Place in 3 qt. slow cooker. Pour V8 over. Cover and cook on low 6-7 hours. Before serving, sprinkle with salt and cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user JUDIJEAN.
In a bowl, combine the egg, tomato sauce, rice, green pepper, cracker crumbs and soup mix. Crumble beef over mixture and mix well. Place 1/3 c. meat mixture on each cabbage leaf. Overlap cut ends, fold in sides, roll up to enclose filling and secure with toothpicks.
Place in 3 qt. slow cooker. Pour V8 over. Cover and cook on low 6-7 hours. Before serving, sprinkle with salt and cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user JUDIJEAN.
Nutritional Info Amount Per Serving
- Calories: 202.1
- Total Fat: 3.8 g
- Cholesterol: 44.9 mg
- Sodium: 953.3 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 5.8 g
- Protein: 7.9 g
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