WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, April 25, 2014

STUFFED CABBAGE

12 large cabbage leaves
4 cups water
1 lb lean ground beef
1/2 cup cooked brown rice
1/2 tsp salt
1/4 tsp dried thyme
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/8 tsp black pepper
1 can (6-oz) tomato paste
3/4 cup water

Wash cabbage leaves well. Bring 4 cups water to a boil; turn off heat. Soak leaves in water for 5 minutes. Remove cabbage from water, drain and let cool.

Meanwhile, combine beef, rice, salt, thyme, nutmeg, cinnamon, and pepper until well mixed. Place 2 tablespoons of the meat mixture on each of the cabbage leaves. Roll up securely and stack in crock pot or slow cooker.

Mix the water into the tomato paste until smooth and pour over the cabbage rolls.

Place lid on cooker and cook on low 8 to 10 hours.


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