All my slow cooking recipes are now online and starting today, I will add all the recipes shared weekly to my online del.icio.us site too. So if you're wanting to find ALL the slow cooked recipes that have been shared since the first SLOW COOKING THURSDAY, here is the link for you.
Don't forget to add your name to Mr Linky and a link back to your SCT post so others can come by and see your recipe too.
Last week I had mentioned that we would try to do some theme's but I don't know if anyone is going to remember or not. If you and have some breakfast recipes to share with us, then great....if not, no problem, just shared whatever recipe you were going to.
The one I'm sharing today comes from my new Taste of Home Slow Cooker Classics.
I LOVE Cabbage Rolls and it's been years since I've made any so when I found this recipe in the cookbook I quickly made note to include it in my next menu.
SLOW COOKED CABBAGE ROLLS
1 large head cabbage
1 egg, beaten
1 can (8 ounces) tomato sauce
3/4 cup quick-cooking rice
1/2 cup chopped green pepper
1/2 cup crushed saltines (about 15 crackers)
1 envelope onion soup mix
1-1/2 pounds ground beef
1 can (46 ounces) V8 juice
Salt to taste
Grated Parmesan Cheese, optional
Remove core from cabbage. Steam 12 large outer leaves until limp; drain well. In a bowl, combine the egg, tomato sauce, rice, green pepper, cracker crumbs and soup mix. Crumble beef over mixture and mix well.
Place about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up completely to enclose the filling. Secure with toothpicks if desired.
Place cabbage rolls in a 3-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160º. Just before serving sprinkle with salt and cheese if desired.