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.
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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