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cabbage rolls
Cabbage Rolls
Appliance: Slow Cooker - 4 quarts and larger
Also requires: Rice Cooker - 6 cup capacity or larger (see Note)
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Cabbage Rolls
Ingredients
   Water (for cooking and cooling cabbage)
   12 cabbage leaves, stiff spines removed
   
For the Sauce:
   1 (8 ounce) can tomato sauce
   1 tablespoon brown sugar
   1 tablespoon lemon juice
   1 teaspoon Worcestershire sauce
   
For the Filling:
   1 pound ground beef
   1 cup cooked white rice
   1 egg, beaten
   1/4 cup milk
   1/4 cup minced onion
   1 teaspoon salt
   1/2 teaspoon pepper


Directions
NOTE: Alternatively, the cabbage leaves can be cooked using the Steam setting of a Multi-Cooker, or in a pan on the stove-top.

Fill the inner bowl of your rice cooker 3/4 full with water. Cover and bring to a boil. Use Steam Cooking setting, if applicable. Alternatively, bring a pot of water to the boil on the stove top. Cook cabbage leaves, in batches if necessary, for 3 minutes. Run cabbage under cold water until cool enough to handle.

In a small bowl, combine sauce ingredients. Stir until brown sugar is mostly dissolved. Spoon about one-third of the sauce over the bottom of your slow cooker's crock or inner bowl and set the rest aside.

In a medium bowl, mix filling ingredients gently with your hands, only until combined. Do not overwork.

Place about 1/4 cup of filling in the center of each cabbage leaf, tuck in the ends and roll up. Secure with kitchen twine, if desired. Place rolls on top of the sauce layer in the slow cooker crock, seam side down. Spoon remaining sauce evenly over rolls.

Cover, and cook until internal temperature reaches 165 degrees(F), 6 to 8 hours on Low or 3 to 4 hours on High. Switch to Keep Warm and serve.

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