Lazy Cabbage Rolls In A Slow Cooker

img_6955There are days that we feel like having cabbage rolls but not always do I feel like rolling them.

This is when, this method is perfect.  This recipe is one I have been making for years and this style of making the dish was given to me many years ago.  I don’t know where the idea originated but it is brilliant.  All you do is use the filling you make and instead of rolling each cabbage roll you layer it.  Give it a try and I’m sure you’ll make it.

RECIPE

INGREDIENTS

1 Medium Head Of Cabbage (Frozen Then Defrosted)

1 Cup Long Grain Rice, Cooked

2 Lbs. Ground Pork

1/2 Lb. Bacon, Chopped

1 Onion Chopped

1 Teaspoon Granulated Garlic

1 Teaspoon Paprika

Salt And Pepper

2 Tablespoons Butter

1 Can Tomato Juice

1 Can CAMPBELL’S Tomato Soup

PREPARATION

img_6903Defrost 1 whole head of cabbage that has been frozen for at least 2 weeks

img_6904Take a knife and cut out the core.  I like to do this after the cabbage has been defrosted.  I find that because the cabbage is softer it is easier to remove.

img_6905Remove the core once it has been cut.

img_6906Next start to remove the leaves.

img_6907Then take the leaf and cut it down the middle to remove the large thick vein.

img_6909Continue this step until you have most of the leaves off the cabbage head.  Set aside.

img_6897Next, place 2 lbs. of ground pork into a large bowl.

img_6898Chop 1 onion and 1/2 lb. bacon.

img_6900Into a pan add 2 tablespoons butter and fry the onion followed by adding the bacon and frying until it is cooked.

img_6901Add 1 cup of cooked long grain rice, though I used basmati here and it worked out well.  Also add the garlic, paprika, salt and pepper, the cooked bacon and onion.

img_6911Mix well, making sure all is combined.

img_6912This time I used a slow cooker and placed one layer of cabbage leaves to cover the bottom then placed some of the meat and rice mixture on top.

img_6913Next a layer of cabbage leaves.

img_6914And more meat and rice.

img_6915Repeat until you fill your casserole dish always ending with a layer of leaves.

img_6931Now I take a knife and make slits through everything as many as you want.

img_6929Mix together l large can of tomato juice with 1 can of CAMPBELL’S tomato soup.

img_6932Pour over the meat, rice and cabbage but take and pour the sauce into the slits but also I lift the mixture along the sides and try to let as much of the sauce drain to the bottom.

img_6933When all is covered, place the lid of the pressure cooker on and set temperature to high for 6-8 hours.  You can add more liquid making sure it is heated so not to slow the cooking process.  The best way to test if this is fully cooked, is to taste or poke all over with a fork and if  the cabbage is soft, it is done.

img_6953

img_6951It is really good and easy to make.  I will make this 3-4 days ahead not cooked, covered and refrigerated, before I need it, then on the 4th or 5th day I pop it into the slow cooker.  Adding the sauce only JUST BEFORE COOKING.

ENJOY!

9 Comments

  1. Mary-The Boondocks Blog says:

    Baba, this looks so yummy. We also make a variation of this in Greece except we roll a bunch of meat into individual little rolls so it is a bite full. I guess now we are in full cabbage fall mode.

    Like

  2. Carly says:

    These look fantastic! And I never make cabbage rolls because they are too much work – LOL – so this solves that problem completely… Thanks for sharing at Share the Wealth Sunday!

    Like

    • Baba says:

      Your welcome and if you ever decide to make the rolls line the bottom of your cooker or pan for the oven with cabbage leaves and the top of the rolls (after you add the juice), so the rolls won’t burn just the leaves will (if they do) ENJOY!

      Like

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