When it comes to crock pot cooking (using a slow cooker), I enjoy using mine all year long. One of the recipes that I enjoy making is cabbage rolls, which are also known as pigs in a blanket.
This recipe requires some prep time, but it’s well worth the effort.
To prepare the cabbage: Fill a large pot with water and bring to a rapid boil. Remove the core of each head of cabbage. Place head in boiling water, cover and cook for 5 minutes, remove from water immediately. With a head, begin to remove the leaves, being careful not to break them. They should be collapsible, if not, put them back in the water for another minute or two.
cabbage rolls
2 large cabbages
2 to 3 pounds ground beef
1 large onion, chopped
6 cups of cooked rice
1 hot pepper, finely chopped
1 teaspoon paprika
1 teaspoon salt
1 can of tomato soup
1/2 can of lukewarm water
Fry lean ground beef and diced onion in large skillet over medium heat until no longer pink; drain fat. In a large bowl, combine cooked ground beef mixture with cooked rice, diced hot pepper, paprika and salt, set aside.
On a clean surface, such as a cutting board, place 2 to 3 tablespoons of the meat mixture in the center of the cabbage leaf. Overlap the sides of the sheet and roll up. Repeat until your meat mixture is completely used up.
Place the rolls in your slow cooker (slow cooker) and pour the can of tomato soup on top along with 1/2 can of warm water. Turn the dial to high heat, cover and cook on low heat for 4 hours or until done.
If you like, you can freeze leftovers for up to 6 months in your freezer, as this recipe will make about 25-35 cabbage rolls.