Cabbage Rolls

Cabbage Rolls...

Just the mention of it and I get all nostalgic and stuff remembering my wedding day and the BEST cabbage rolls I ever ate!! 

I never did get the recipe from the caterer,but I did find this recipe and tweaked it a bit,and it tastes just like I remember!

Pic Credit

• 1 Cabbage Head
• 1 Lb uncooked 80% Lean Ground Beef
• 1 C uncooked rice
• 16 Oz Tomato Puree
• 1 T Worcestershire Sauce
• 1 T Brown Sugar
• 2 t Lemon Juice
• Salt and Pepper to taste

Directions:

1. Fill Large Stock Pot half way with water and allow to come to full boil
2. Salt water
3. Turn off heat & add Cabbage head leaf side down
4. Allow to boil until leaves are more pliable but not too limp
5. Drain leaf side down in a colander in sink until cool enough to handle
6. Meanwhile combine tomato puree with Worcestershire Sauce, Br. Sugar, Lemon Juice, and S&P in a medium bowl and set aside.
7. Then combine uncooked ground beef with uncooked rice in a large bowl and set aside.
8. After Cabbage head is cool enough to handle gently peel outside layers, being careful not to rip the leaves
9. Should have 12-18 good size leaves from a medium head of cabbage
10. Take 1/3C of beef filling and lay in the center of a cabbage leaf. Roll short sides in so they lay on top of part of the filling
11. Then roll one of the long sides to meet the other, like a burrito and set aside on a platter. Continue until you have all filling used up.

Crock Pot Instructions:

1. Layer 1/2 of sauce in bottom of crock pot that has been thoroughly sprayed with non-stick cooking spray
2. Then layer rolls gently on top of sauce until you have all the rolls in the slow cooker.
3. Pour remainder of sauce over the rolls and set slow cooker to low.
4. Allow to cook without lifting the lid for 6-8 hours.

Sooo good! I have tried making this in the oven,and I really don't like it. 

This is soo good and not as time consuming as it might appear on paper so to speak.

I hope you make some tonight!!