How to make it

  • 5qt. or larger slow cooker
  • Mix first 6 ingredients in a bowl. Spoon a slightly rounded 1/4c of mixture on bottom center of each cabbage leaf;turn in sides and roll up.
  • Stack in cooker,seam side down. Top with remaining ingredients. Cover and cook on low 7 hours or until cabbage is soft and meat mixture cookecd through.
  • Note: The crinkled leaves of savoy cabbage are quite soft and pliable,so precooking is unnecessary. Cut the hard rib from each leaf.If savoy cabbage is unavailable,freeze a head of regular cabbage at least 24 hours. As the head thaws,the leaves should become soft and peel off easily.

Reviews & Comments 5

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    " It was excellent "
    shepherdrescue ate it and said...
    I'm not a big cabbage fan, but this sounds wonderful!
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  • pleclare 12 years ago
    It's a nice recipe! Thanks for the comment.........
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  • greekgirrrl 12 years ago
    I love stuffed cabbage, but I can see this being just a bit better with those cranberries for a bit of ZING!
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  • zena824 12 years ago
    Im gonna try this... It sounds so good...
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  • redjoker101 12 years ago
    YES!! thats the best part about St. Patties Day! not to mention that you litteraly add to bowl and cook!
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