I tried another new recipe last weekend–anything to try to use up the last of this wonderful CSA cabbage and not let it go to waste!
My mom made cabbage rolls a few times when I was growing up, but it’s something I’d never made myself–just seemed a little too putzy for me.
But at some point this summer as I was perusing recipe books at the lake, I came across this recipe for stuffed cabbage rolls that are cooked in the slow-cooker, which seemed like a good way to do it. (Not that it affects the prep time, but slow-cooker recipes are always appealing to me.)
The actual stuffing and rolling of the cabbage was, as predicted, a bit putzy and time-consuming. Partly because I had a hard time actually getting the leaves off the head without tearing them in half. Trevor finally suggested that I steam the whole head a bit and then trying peeling off the leaves at that point.
He was right–I steamed the whole head for just a couple of minutes and the leaves peeled off much more easily. Then I steamed them for another couple of minutes before putting the filling on them and rolling them up.
I used our grass-fed beef hamburger, of course, and then the CSA cabbage–it was delicious!
I would definitely make this recipe again–here it is, for those who would like to try it out. (I honestly can’t remember where I found it, so I can’t give credit to the source. But I’ve made a few adjustments so really it’s sort of my own at this point.)
Slow-cooker Cabbage Rolls
1 lg head cabbage
1 egg, beaten
1 8-oz can tomato sauce
a handful of chopped sundried or oven-roasted tomatoes (more on these Friday)
3/4 cup quick-cooking rice
1/2 cup chopped green pepper
1/2 cup crushed saltines
1 envelope onion soup mix
2 pounds grass-fed ground beef
Mix all of these ingredients together (except the cabbage). Steam the cabbage leaves (about a dozen of them) until they’re limp. Put about 1/4 to 1/3 cup of filling in each cabbage leaf and roll up. Place the rolls in the slow-cooker.
Cover the rolls with about 46 ounces of tomato sauce or juice–I actually used a mixture of V8 and pizza sauce (for a little extra flavor). Cover and cook on low for 6-7 hours or until filling reaches 160 degrees.