My Stuffed Cabbage
From silverqueen 16 years agoIngredients
- 12 large cabbage leaves shopping list
- 1 lb. lean ground lamb shopping list
- 1/2 cup cooked rice shopping list
- 1 tsp. salt shopping list
- 1/4 tsp. dried oregano, crushed shopping list
- 1/4 tsp. nutmeg shopping list
- 1/4 tsp. black pepper shopping list
- 1-1/2 cups tomato sauce shopping list
How to make it
- Bring 6 cups water to a boil in large Dutch oven. Turn heat completely off.
- Soak cabbage leaves in water in dutch oven 5 minutes, remove drain and cool on paper towels.
- Place lamb, rice. salt, oregano, nutmeg and pepper in large bowl, mix well.
- Place about 2 Tbsp. lamb mixture in center of each cabbage leaf.
- To form rolls, fold bottom end of cabbage leaf over filling, fold in side edges, then roll firmly to completely enclose filling. Place rolls in slow cooker, seam side down.
- Pour tomato sauce over cabbage rolls.
- Cover and cook on low 8 to 10 hours.
- Remove cabbage rolls from slow cooker to serving platter, spoon tomato sauce over cabbage rolls.
- Serve immediately.
The Rating
Reviewed by 9 people-
Yum.
jenniferbyrdez in kenner loved it -
Simple. A winner :)
donman in Hammond loved it -
Sound like home style comfort food meet Top Chef
I love the lamb in place of the ground beef.
High Five Queen
Michaeltrigger in loved it
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