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Meatball Cabbage Rolls Recipe

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This recipe for Meatball Cabbage Rolls is from My Favorite Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large head of cabbage, cored
8 oz. can tomato sauce
15 oz. can tomato sauce
1 small onion, chopped
⅓ cup uncooked long grain rice
2 tbsp. chili powder
salt and garlic powder to taste
1 lb. ground meat
Directions:
Directions:
Cook cabbage in boiling water until the outer leaves fall off the head, about 3 minutes. Remove cabbage from the water and remove as many leaves as will come off easily. Reserve 14-16 large leaves for rolls. Return cabbage to water if more leaves are needed. Remove the thick vein from each leaf. In a bowl, combine 8 oz. tomato sauce, onion, rice, chili powder and salt/garlic powder. Crumble meat over mixture and mix well. Shape into 2" balls. Place a ball inside a cabbage leaf, fold in sides. Started at an unfolded edge, roll up leaf to completely enclose meatball. Secure with toothpicks, if desired. Place in a 5 qt slow cooker. Pour remaining tomato sauce (15 oz) over cabbage rolls. Cover and cook on low for 8 hrs or until meat is no longer pink and cabbage is tender. Remember to remove the toothpicks if used.

 

 

 

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