Cabbage rolls c/p

Yield: 6 Servings

Measure Ingredient
1 large Cabbage head
2 pounds Beef; ground
1 teaspoon Salt
¼ teaspoon Pepper
1 can Tomatoes; whole in puree, 1 lb. 12 ozs.
1 cup Rice; cooked
⅓ cup Brown sugar
2 Beef bouillon cubes
¼ teaspoon Pepper
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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