Cabbage rolls c/p
6 Servings
Ingredients
| Quantity | 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 |
Directions
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.