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Combine ground beef, flour, salt, pepper, and egg in the large bowl of an electric mixer, beat at medium speed until blended, then gradually beat in milk, a tablespoon at a time, until smooth and paste-like, stir in onion. Trim off outside leaves of cabbage. Cut off a slice about an inch thick from core end, set aside. Cut core from cabbage with a sharp knife, then hollow out cabbage to make a shell about 1/2 inch thick. (Chop cut out pieces coarsley and cook as a vegetable for another day.). Spoon meat mixture into shell, fit cut slice back into place, tie tightly with soft kitchen string. Place stuffed cabbage, core end down, in slow cooker, add boiling water to cooker. Cook on low for 8 hours or on high for 4 hours, or until cabbage is tender, remove, keep warm Turn heat control to high. Combine 3 tablespoons flour and 1/3 cup cold water in a cup, pour into liquid in slow cooker, cover, cook 15 minutes. Season to taste with salt and pepper, darken with a few drops of bottled gravy coloring. Place stuffed cabbage on a heated serving platter, remove string. Pour gravy into a separate bowl. Cut cabbage into wedges, spoon gravy over.
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