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Slow-Cooked Cabbage Rolls Recipe

Slow-Cooked Cabbage Rolls Recipe photo by Taste of Home

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"I've worked full-time for more than 30 years, and this super slow-cooker recipe has been a lifesaver," writes Rosemary Jarvis of Sparta, Tennessee. "It cooks while I'm away and smells heavenly when I walk in the door in the evening."

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Slow-Cooked Cabbage Rolls Recipe

Prep: 20 min. Cook: 6 hours

Yield: 6 Servings

20 360 380

Ingredients

1 large head cabbage
1 can (8 ounces) tomato sauce
3/4 cup quick-cooking rice
1/2 cup chopped green pepper
1/2 cup crushed saltines (about 15 crackers)
1 egg, lightly beaten
1 ounce onion soup mix
1-1/2 pounds lean ground beef (90% lean)
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1 can (46 ounces) V8 juice
Salt to taste
Grated Parmesan cheese, optional

Directions

Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.
Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired. Yield: 6 servings.

Originally published as Slow-Cooked Cabbage Rolls in Country Woman March/April 2001, p41

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Reviews for Slow-Cooked Cabbage Rolls

Slow-Cooked Cabbage Rolls

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(11-12) of 12 reviews

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Reviewed on Jun. 17, 2008 by mgillia

The recipe calls for 46 ounces of V8 juice. Is this a misprint?

Reviewed on Feb. 02, 2008 by boon46

Instead of V8 try crushed tomatoes, tomato sauce, oregano, garlic powder $ onion powder[or fresh] S&P to taste, Also if you stir some of this mixture into the meat before you wrap them you will be fhocked at the taste.

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