Cabbage Rolls

Tonight I made cabbage rolls for the very first time in my life. Seriously, the trying to pry cabbage leaves off of a head of cabbage without them tearing is a chore. The women folk on my facebook page suggested putting the head of cabbage in hot water and then they should peel right off. Where were those suggestions when I started the process...lol.

I had planned on using my MIL's recipe because honestly, hers are the best I have ever eaten. As usual though I couldn't find the recipe card she had given me, I know the vicinity in which it's located but I just couldn't find it this round...maybe because I was looking to hard. So instead I sort of winged it and came up with my own and let me tell you, I was so darn proud of myself I almost cried. Not as good as my MIL Sue's but they were yummy, especially for my experimentation. Daniel suggested adding more meat next time and I will since I will know then how to get my leaves off in one piece.

Katie's Cabbage Rolls~

Ingredients:
12 cabbage leaves
1 1/2 lb. ground beef, browned (I used only 1 lb. but the boss said to use more)
1 tbsp. garlic powder
1 tsp. salt
sprinkle or two of ground black pepper
1 cup white rice, cooked as directed on packaging
1- 8oz. can sauerkraut
1- 26oz. can tomato sauce

1 cup chicken or beef broth (plus extra in case needed)

Directions:

1.) Begin by boiling a large pot of water and in a separate skillet begin browning your ground beef. In a smaller pot begin boiling water for your rice.

2.) Add your garlic powder, salt, and black pepper to your ground beef mixture. Drain excess grease and set aside in a mixing bowl to cool. Add rice to water, cover and set aside. Once the rice has absorbed all of the water throw in with your ground beef mixture.

3.) Slowly and carefully pull your cabbage leaves off of the head of cabbage trying to keep them intact.

4.) Dip the cabbage leaves in the boiling water for 2-3 minutes to soften them enough that you can roll them. Drain and allow to cool so that you can handle them.

5.) Turn on your slow cooker to the low setting. Remember cold food into a cold slow cooker, warm food into a warm slow cooker!!

6.) Begin stuffing your cabbage leaves. Add about a scoopful of the meat mixture placing at the bottom of the leave. Tuck in the sides and continue to roll forward. Place each roll in the bottom of the slow cooker slowly building them up as you go along.

7.) Once all of the rolls are in pour in your tomato sauce, sauerkraut, and chicken or beef broth. Take a spoon or some kind of utensil and gently pull your cabbage rolls away from the side of the dish long enough to allow some of the liquids to slowly make it down to the bottom of the dish. Cover and turn to high for four hours or keep at low for eight hours. Keep extra broth on hand in case it appears your cabbage rolls are beginning to dry out. I did ours for four hours so I imagine that after eight the liquid may have all but evaporated out.

Serve alongside a heaping mound of mashed taters and you have yourself one heck of a comfort meal. Throw in some green beans and it becomes that much healthier for you.

Also make sure you take a look at my previous post for something very interesting!!