Slovak Style Stuffed Cabbage Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Meat
1 1/2lb of ground meat
1/4c of non-cooked plain white rice
1t of Worcestershire sauce
1t of lite soy sauce
1t of sugar
1/4t of garlic powder
1/4t of onion powder
1/4t of celery salt
1/4t of ground pepper
3 thin slices of yellow onion, diced fine
Cabbage Leaves
1 large cabbage
1 large pot of boiling water with 1/2t of salt
Sauce
2 large cans of Campbell's tomato soup
1 small can of tomato sauce
3 cups of water
1t Italian seasoning
1/4t garlic powder
1/4t onion powder
1/4t celery salt
1/4t ground pepper
2t minced garlic
1 large crock pot
Extra Meats you can add in with the cabbage rolls
1pkg. of polkas kielbasa
1pkg. of beef franks
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Directions: |
Directions:Cut the bottom root out of the cabbage and separate the leaves (can run the cabbage under cold water at the top of the leaves and slightly pull to separate the leaves). Cut about 1 inch of the thick stem off the bottom of each leaf. Add about 3 leaves a time into the boiling water and boil until they are just soft enough to roll without breaking (be careful to not over boil). Take the out of a pot and place on a cutting board.
Making the Cabbage Rolls
Take about a large tablespoon size of meat and place it into the bottom of the leaf. Press the meat into a rectangular shape in the leaf and roll over once until the meat is covered. Fold over each side of the leaf towards the top middle of your meat and finishing rolling out your leaf. If you have excess meat you can just roll it into a meatball and add to the sauce for cooking.
Add all sauce ingredients in the crock pot and stir thoroughly. Heat the sauce on high while you are making the cabbage rolls. Add the cabbage rolls carefully to the pot. Add hotdogs and kielbasa. Then thinly slice the rest of the cabbage and add to the crock pot as filler (taste good when used as a sauce for mashed potatoes and over the meat when cut up). Heat the stuffed cabbage on high for about 2 1/2 hours, should be boiling slightly. then turn down to low for another 2 1/2 hours.
Note: Can use the same meat and sauce ingredients to make stuffed pepper. |
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Personal
Notes: |
Personal
Notes: this recipe is from a good friend of mine.
Tim Desmond
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