Stuffed Cabbage
Cooking MethodSlow Cooker
Ingredients
- 2 pound ground beef, fried and drained
- 2 cup cooked white or brown rice
- 2 heads cabbage
- 1 onion, chopped
- 2 small jars or cans tomato paste
- 8 oz. jar or can tomato sauce
- 1 or 2 cups of water with 2 beef bouillon cubes
- salt
- pepper to taste
- 2 eggs, beaten
Instructions
Fry onion in butter or margarine until golden. Mix with rice, beef and seasonings. Add beaten eggs. Cover cabbage with boiling water for 5 minutes and remove softened leaves one at a time. Cut out the hard core and spoon mixture in leaves. Roll up from tip end and secure with toothpicks. Pour Bouillon and tomato sauce and paste mixture over all. Bake in oven at 350 degrees uncovered for 1 hour, then covered 1-2 hours. Or simmer on tip of range for 2 to 2 1/2 hours, or cook in slow cooker for about 6-8 hours.