Crock-Pot Cabbage Rolls
Crock-Pot Freezer Meal: You can freeze the cabbage rolls uncooked ahead of time. Do not steam the leaves prior to doing this.
- 1 Medium Head of Fresh Cabbage
- 1 Large Onion, diced
- 2 lbs of Ground Beef
- 1 Cup Cooked White Rice
- 3 Eggs
- 1 Teaspoon Salt
- 1 Teaspoon Ground Pepper
- 1 Can Tomato Soup
- 1 11.5oz Can V8
- 2 Tablespoons Worcestershire Sauce
Adapted from crockpotladies.com
On the stove top, cook rice and set aside.
Remove the stem from the cabbage and peel each individual leaf back.
Steam cabbage leaves for 60 seconds and then place in a bowl of ice cold water. Set aside.
In a pan, cook onions until onions are clear in color.
In a large bowl, add ground beef, eggs, salt, pepper, cooked onions and rice.
Taking one cabbage leaf at a time, add a spoon or more of the meat mixture. Using your hand, gather the meat on one end of the cabbage leaf and then roll the leaf.
Layer the cabbage rolls into the bottom of a crock-pot. Layering as you add until all the meat mixture is used.
In a bowl, mix the tomato soup, Worcestershire and V8 juice.
Pour the mixture on top of the cabbage rolls.
Cook on LOW for 4 hours.