|1 large||Cabbage head|
|2 pounds||Beef; ground|
|1 can||Tomatoes; whole in puree, 1 lb. 12 ozs.|
|1 cup||Rice; cooked|
|⅓ cup||Brown sugar|
|2||Beef bouillon cubes|
|2 tablespoons||Mixed pickling spice|
To soften cabbage, remove core and steam 20 to 30 minutes; cool; separate leaves from head. Season meat with salt and pepper and ½ cup tomato liquid; add rice and mix well. Place tomatoes and remaining tomato liquid into removable liner; add sugar, then bouillon cubes, pepper and the pickling spices tied in a square of cheesecloth. Place 2 to 3 tablespoons meat mixture into center of each cabbage leaf; fold leaf, envelope style, over meat mixture.
Place cabbage rolls in tomato sauce in liner. Place liner in base.
Cover and cook on auto 7 to 8 hours; or low 9 to 11 hours or on high 5 to 6 hours. Remove pickling spices.
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