Crockpot Swedish Cabbage Rolls
We've had some cold, snowy weather here in Bellingham. I decided to make a crockpot meal that would warm us up a bit this evening, Swedish Cabbage Rolls. I used one of my old recipe books, Crockery Cookery by Mable Hoffman (Bantam Books, 1975).
Swedish Cabbage Rolls
12 large cabbage leaves
1 beaten egg1/4 cup milk
1/4 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 lb. lean ground beef
1 cup cooked rice
1 (8 oz.) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire Sauce
Immerse cabbage leaves in a large pot of boiling water for 3 minutes or until limp. Drain and remove the heavy center rib. Combine egg, milk, onion, salt, pepper, raw ground beef, and cooked rice. Place about 1/4 cup of the mixture in the center of each leaf. Fold in the sides and roll ends over the meat to make a package. Place them in the crockpot.
Combine the tomato sauce, lemon juice, sugar and Worcestershire Sauce. Pour over cabbage rolls. Cover and cook on low for 7-9 hours. Makes 6 servings.Margy's adaptations: I added 1/2 teaspoon thyme to the meat mixture and 1/2 teaspoon Italian seasoning to the tomato sauce mixture. That may not be very "Swedish," but I like the taste.
Do you have any favourite crock-pot recipes? I'd love to give them a try. I have a feeling this might be a long, cold winter after a start like this. -- Margy
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8 comments:
Um, sounds yummy. Looks yummy, too.
Years ago, a friend of mine tried an experiment with cabbage rolls. He decided, because he liked chili and liked cabbage rolls, to fill the cabbage with chili and roll it up. He said it was a complete failure. Apparently, the flavors did NOT go well together.
However, I'm sure your thyme and Italian seasoning would be quite tasty, Margy.
-- K
Kay, Alberta, Canada
An Unfittie's Guide to Adventurous Travel
Hi Kay - We just finished eating them. They were really good. I'll make them again for sure, including the extra spices. Sounds like chili cabbage rolls won't be on my list to try. - Margy
These ssound great and as soon as I have a kitchen again I am going to try them, using quorn instead of beef of course. Thank you for the recipe x
There you go again Fran. I had to look up quorn - that was new to me. I see it is a meat substitute. That will probably be just as tasty and a whole lot healthier. - Margy
Sorry Margy, that was totally unintentional! Quorn is a meat substitute made from some sort of fungi. Although it sounds revolting it is actually very good and means that I can cook meals that my meat-eating hubbie will happily eat x
They look wonderful, I love cabbage rolls but I don't often make them. How is the weather down your way? The news reported Bellingham was hit quite hard with winds, snow and frigid temps.
Those look so good, Margy. I will have to try those with the last head of cabbage I harvested last week. Yummy.
Happy Thanksgiving to you and yours.
Oh, that sounds good! There's nothing like a crockpot meal when it's cold outside. I use mine at least twice a week in the winter! I'm not sure I have any recipes to share, though, since I often just throw stuff in there and see what happens! Hey, it usually works. I often make vegetarian chili with lots of different beans-- black, pinto, cannellini, kidney, garbanzo-- and onion, bell pepper, diced tomatoes, chili powder, garlic powder, and salt, and then the secret ingredients that make it the best chili ever-- bbq sauce and beer. Just made it last night, in fact! Yum.
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