South Of The Border Cabbage Rolls Recipe

How to make it

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• PREPARING THE CABBAGE LEAVES
• Steam cabbage in microwave on high for 7-10 minutes or until peelable.
• Bring to a boil, about 15 minutes to get the leaves loosened.
• Drain and cool the cabbage completely.
• Remove the hard outer vein from the leaves
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• MAKING THE MEAT MIXTURE
• Grind the smoked sausage in a food processor or chop up very finely. Has to be small enough to roll without an argument with the cabbage leaves.
• Heat the oil in a skillet and saute the onion, bell pepper and garlic until softened.
• Add the ground sausage to the skillet and mix it in good with the veggies and remove from heat and let it cool a bit so you don't get burned rolling.
• **Note
• The sausage I noted in this recipe is already cooked. If you choose to use a different type of sausage, just make sure it is cooked and drained well before you roll it up.
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• MIXING THE STUFFING
• Mix the spices, green chili's, rice and egg together.
• Add the meat and veggie mixture to the rice mixture and stir well.
• Add 1/4 cup of stewed tomatos and mix well.
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• ROLL THEM UP
• Place a small amount of the mixture at the core end of the de-veined cabbage leave.
• Fold the leaf over tucking the sides of the leaf to keep the meat mixture inside.
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• COOK THEM UP
• Cover bottom of pot with excess cabbage cut up, then put in cabbage rolls.
• Pile the rolls neatly, seam side down, to make them easy to pick up.
• Mix the tomatoe sauce, remaining stewed tomatoes (with liquid), vinegar and water.
• Pour tomato sauce mixture over top of the rolls.
• Simmer covered on medium heat for 1 - 2 hours.
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• SERVE THEM UP
• Remove cabbage rolls from slow cooker to serving platter, spoon tomato sauce over cabbage rolls.
• Serve immediately.
• Nutrition Information:
• Serving size 1 roll
• calories 139.7
• fat 4.05
• carbs 16.72
• protein 9.85
• fiber 2.24