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Crockpot Cabbage Rolls




Source of Recipe


Mimi


1 medium sized green cabbage
salt & pepper to taste
2 celery stalks
3 carrots
1 pound ground chuck
1 egg
1/3 cup minute rice
3 pieces torn bread
1 can (16-18 ounces) tomato sauce
mashed potatoes or rye bread

Core and remove the outer leaves from cabbage. Separate leaves under cold, running water. Let each leaf fill with water and they will slip off with a little gentle tug. Parboil 8-10 leaves for about 3-4 minutes. Drain in sink and let cool. Chop 1 cup remaining cabbage, celery stalks, carrots.

Place chopped vegetables in bottom of crockpot. Season with salt and pepper to taste. Mix together ground chuck, egg, minute rice and torn bread. Wrap each cabbage leaf around equal amounts of beef mixture and place seam-side down on top of vegetables in crockpot. Over top, pour tomato sauce. Cook on low approximately 6-8 hours. Serve with mashed potatoes or rye bread (use the juices as your gravy).

Serves 6.

Note: If you make it on the stove top instead, they will taste better the second day. They also freeze well.

-- Mimi