Cooked cabbage recipes Ingredients
Ingredients:
• 1 large head cabbage
• 1 egg, beaten
• 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 ounce onion soup mix
• 1-1/2 pounds lean ground beef
• 1 can (46 ounces) V8 juice
• Salt to taste
• Grated Parmesan cheese, optional
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 egg, tomato sauce, rice, green pepper,
cracker crumbs 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.
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