Spectacular Slow Cooker Stuffed Cabbage Rolls – Just like Grandma’s

First let’s talk a little history of stuff cabbage rolls. Their origin is either Europe, Iran, West Asia or maybe even Northern China depending on who you talk to. They all have versions of this dish and call them by different names. Their commonality is some kind of filling wrapped in cabbage leaves and then baked, simmered or steamed to cook. They are usually filled with some kind of meat (beef, pork or lamb) seasoned with garlic, onions and spices. Grains like rice or barley, mushrooms and veggies are often included as well. No matter what their origin, they are a great comfort food. And make for a relatively well balanced meal as well.

This recipe has a german twist to in with the addition of the sauerkraut…Adds some great flavor. For this recipe an oval slow cooker works best!

Ingredients:

Easy to Make Instructions:

Grab your biggest mixing bowl and mix together the ground meat, onions, rice, salt, pepper, eggs, milk and seasonings. Grab a handful of the meat mixture and roll a football shaped meatball, then wrap a cabbage leaf around that, stuff the ends into the meatball so it stays wrapped up. You can use toothpicks if you need/want as well. Set aside, repeat until you’re out of meat and cabbage.

Quick tip: if you run out of cabbage leaves and still have meat mixture left over – put it in a ziploc bag and toss it in the freezer to use next time.

Now it’s time to fill the slow cooker.

Start with a layer of sauerkraut in the bottom, add a layer of stewed tomatoes, then a layer of your cabbage footballs. Sprinkle a little salt and pepper on top.

Start with sauerkraut again and repeat the layering process.
(Don’t forget that sprinkle of salt and pepper on top of each layer, you don’t want bland cabbages!)

Add water so that the water comes up to at least the top layer of cabbages, usually about a cup will do it if the pot is really full.

Put the lid on and cook on low setting overnight and throughout the day (at least 10-12 hours) until you’re ready to eat.

These are so flavorful but do be warned…they will smell up the house. Of course, my family loves them so the smell is not a problem.

#heyiwanttotrythat

GRANDMA’S STUFFED CABBAGES (ADAPTED FOR SLOW COOKER)

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Servings 0

Ingredients

  

Ingredients:

• •Big cabbage leaves I used about two heads of cabbage for this batch
• •Ground meat of your choosing – up to 3 pounds depending on how much stuffing you want
• •Rice any type (uncooked, I used about half a cup dry)
• •Big yellow onion chopped or diced
• •2 eggs + 2 tablespoons of milk
• •Sauerkraut 2 bags, or 2 cans, whatever you have available to you in your area
• •Stewed tomatoes 1 or 2 big cans, depending on how much tomato flavor you want
• •Salt pepper, and Italian seasoning to taste

Instructions

 

Easy to Make Instructions:

• Grab your biggest mixing bowl and mix together the ground meat, onions, rice, salt, pepper, and seasonings. Grab a handful and roll a big football shaped meatball, then wrap a cabbage leaf around that, stuff the ends into the meatball so it stays wrapped up. Set aside, repeat until you’re out of meat and cabbage.
• Quick tip: if you run out of cabbage leaves and still have meat mixture left over – put it in a ziploc bag and toss it in the freezer to use next time.
• Now it’s time to fill the crockpot.
• Start with a layer of sauerkraut in the bottom, add a layer of stewed tomatoes, then a layer of your cabbage footballs. Sprinkle a little salt and pepper on top.
• Start with sauerkraut again and repeat the layering process.
• (Don’t forget that sprinkle of salt and pepper on top of each layer, you don’t want bland cabbages!)
• Add water so that the water comes up to at least the top layer of cabbages, usually about a cup will do it if the pot is really full.
• Put the lid on and cook on low setting overnight and throughout the day (at least 10-12 hours) until you’re ready to eat.
• Enjoy!

Tried this recipe?Let us know how it was!

#heyiwanttotrythat