View Full Version : Crock Pot Cabbage Rolls
01-29-2007, 02:27 PM
Very easy to make and quite delicious! I put some sauerkraut on top about 2 hours before they are done. Enjoy! :thumbsup:
Crock Pot Cabbage Rolls
12 large cabbage leaves
1 beaten egg
1/4 cup milk
1/4 cup finely chopped onion
1 tsp. salt
1/4 tsp. pepper
1 - 1-1/2 lbs. ground beef (I use ground sirloin - less grease)
1 cup cooked rice
1 (16 oz.) can tomato sauce
2 tbsp. brown sugar
2 tbsp. lemon juice
2 tsp. Worcestershire sauce
Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp - then drain. Combine egg, milk, onion, salt, pepper, beef and cooked rice. Place about 1/3 cup meat mixture in center of each leaf, fold in sides and roll ends over meat. Place in bottom of crockpot - or you can stack them on top of each other. Combine tomato sauce with brown sugar, lemon juice and Worcestershire sauce and pour over cabbage rolls. Cover and cook on low 6-8 hours. Makes 6 servings.
01-29-2007, 11:04 PM
Thanks for posting this HTG. Yours is a fairly different recipe (sauce wise) from mine....and I've only made them on the stove or in the oven. Definately going to give this a try!
01-30-2007, 08:11 AM
You can try substituting a mix of turkey and pork for the beef. It would be alittle healthier and still tastes good. I have made these many different ways on is switch the sauce for V8 or tomato soup, also for a little quicker mix use minute ric euncooked instead of cooked rice. Either way Cabbage rolls (golumpki) are a family favorite
Cabbage rolls are one of my faves! :cheers: I check the sugar content in the tomato sauce before I buy it and I also use brown rice instead of the white. Splenda makes a brown sugar now and I substitute that for the real stuff. V-8 would be a great substitution - thanks! :thumbsup:
01-30-2007, 10:44 AM
I use a combination of tomato soup and the V8 for my sauce.
01-30-2007, 11:37 AM
I just use the regular ol' tomato sauce (with lowest sugar content possible) and add the Splenda brown sugar to take the tang and reduce the acidity in the sauce. If you use sauerkraut on the top of the cabbage rolls, the brown sugar also helps to cut down on the tartness.
01-30-2007, 07:42 PM
May I add a tip here?? Ok......!
Instead of cooking the cabbage leaves, put the head of cabbabge in the freezer for a day. Yep.....you read that right!! Core the stalk out of the cabbage and wrap in up in plastic wrap. Leave it in the freezer overnight and then thaw it in a bowl of water. The leaves will peel off whole and limp and roll up into the nicest cabbage rolls you ever saw!! I do mine in the crock pot also, and the cook up nice and tender! Try it.....you'll never mess with boiling them again!
I also make my cabbage rolls extra low carb by substituting grated cauliflower for the rice (you'll never taste the difference) and reducing the sugar (or substituting with splenda.....I dont' like my sauce sweet anyway).
01-30-2007, 08:54 PM
Very cool Stillers! I'm gonna try that. Those leaves can rip so easy if they are cooked even a few seconds too long. Thanks. :thumbsup:
02-27-2007, 08:35 PM
I just made my Galumpki last weekend. I use 1 lb. ground round, 1 lb ground pork, 1 egg, 2 cups rice, garlic powder, basil and pepper for the filling.
I keep 2 big heads of cabbage boiling and peel the leaves off as they free up. It's inefficient, but makes every single galumpki perfect. I use Tomato juice too, and use light brown sugar, however, I just mix it to taste the old fashioned way. I pour a bunch of juice into a bowl and test the right amount of brown sugar until it's just right.
I then let the whole thing set in the fridge for at least one day and let everything combine. Then I put it in the oven for an hour at 350. The brown sugar is the key. Gives the whole thing that little "zing" that our grandmothers recipe lacked...
02-27-2007, 09:22 PM
Hey! Thanks for all the tips, especially the cauliflower. Never thought of that.
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