Cabbage Rolls Easier Than You Think

Even though this recipe is listed as an oven-baked dish, you can always cook it up in your slow cooker. Assemble the cabbage rolls as instructed, and then place them inside your crock pot. Allow them to cook on low all day for a taste that is truly satisfying. Serve with extra rice for a more fulfilling meal. Check out what they are saying about this recipe over at Spend with Pennies:

“This great dish is amazing left over as well…  should you be lucky enough to have any left!”

There’s something that happens when there’s extra time allowed for the juices to soak into the cabbage. It really makes the leftovers amazing.

 

Ingredients

1 head green cabbage

1 lb ground pork (or ground turkey)

½ lb ground beef

2 small onions, diced

3 cloves garlic, minced

½ teaspoon dill weed

3 tablespoons fresh parsley

1 can (14 oz) Hunt’s diced tomatoes

salt & pepper to taste

1 cup Uncle Ben’s uncooked rice

1 egg

1½ cups + ⅓ cup tomato sauce or pasta sauce, divided

1 can Campbell’s tomato soup

 

 

Instructions

Boil cabbage leaves about 2 minutes or until soft. Set aside to cool.

Preheat oven to 350 degrees.

Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.

Cook beef, pork (or turkey), onions, garlic & seasonings until no pink remains. Drain any fat. Add in rice, diced tomatoes, ⅓ cup of tomato/pasta sauce, salt & pepper. Stir in egg.

Mix tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9×13 pan.

Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add ⅓ cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan. Repeat with remaining cabbage.

Pour sauce over the cabbage and cover tightly with foil. Bake 75-90 minutes. Let cool 15 minutes before serving.

 

 

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Quick Tip: Make your own homemade pasta sauce!
Thanks again to Spend with Pennies for this mouthwatering recipe.