Effortless Crockpot Cabbage Rolls (Print Version)
# Ingredients:
01 -
About 2 pounds of ground pork.
02 -
Leaves from 2 pounds of sour cabbage.
03 -
A half cup of uncooked long-grain rice.
04 -
One big onion, grated or finely chopped.
05 -
A handful (1/4 cup) of freshly chopped dill weed.
06 -
2 tablespoons of parsley, chopped up fresh.
07 -
Season with some salt and pepper, however you like.
08 -
Half a pound (8 oz) of bacon or smoked meat chunks.
09 -
4 cups of tomato juice, ready to pour.
# Instructions:
01 -
Rinse the sour cabbage leaves by soaking them in a big bowl of cold water for a few minutes. This cuts down the saltiness. Empty the water and pat the leaves dry. If the leaves are too large, split them in half for making compact rolls.
02 -
In a roomy bowl, toss in the ground pork, rice, onion bits, parsley, dill, and a little salt and pepper. Use your hands to combine everything until evenly mixed. Go easy with the salt since the cabbage is already salty.
03 -
Spoon about 2 tablespoons of the meat blend onto each cabbage leaf. Roll them snugly while tucking the ends in. Keep at it until you've filled all the leaves.
04 -
Got leftover cabbage? Chop it up finely and cover the bottom of your slow cooker. Stack all the stuffed rolls inside. If you're including smoked meat, place it right on top.
05 -
Pour all that tomato juice evenly over everything in the slow cooker. Put the lid on tightly.
06 -
Set the slow cooker to low heat and let it cook for 8 hours. Or, if you're short on time, use high heat for 4 hours instead. Dish up with a topping of sour cream and some polenta or mashed potatoes on the side.
# Notes:
01 -
Fresh cabbage works if you blanch or freeze it first.
02 -
Sour cabbage is salty, so season lightly.
03 -
Replace tomato juice with watered-down tomato sauce or crushed tomatoes if you'd like.