Thursday, March 13, 2008

Stuffed Cabbage Rolls

What an ugly meal that tasted great! I was able to cook this meal in the crockpot, and it was very simple to make. The original recipe called for condensed tomato soup, but I used a combination of canned diced tomatoes, tomato paste, tomato sauce and crushed tomatoes that I had from leftover cans that I combined. I also used leftover rice, which saved time.

Stuffed Cabbage Rolls
- adapted from Allrecipes


  • 2/3 cup water
  • 1/3 cup uncooked white rice
  • Napa Cabbage
  • 1 pound ground turkey
  • 1/4 cup chopped onion
  • 1 egg, slightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 large can tomato sauce or other canned tomatoes
  1. In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. In a medium mixing bowl, combine the ground turkey, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato sauce. Mix thoroughly.
  3. Divide the beef mixture evenly among the cabbage leaves. Roll and place seam side down in crockpot. I had enough to make 2 layers in my slow-cooker.
  4. Pour remaining tomato sauce over cabbage rolls. Cover and cook on low heat for 5+ hours.


Sutrannu said...

Cabbage. Why cabbage? I'll never understand.
This tasted wonderful. Cabbage and all. I had to cut the cabbage up into small pieces, 'cause limp leafy vegetables aren't my thing. 8/10.