Cabbage rolls c/p
Yield: 6 Servings
Ingredients:
- 1 lg Cabbage head
- 2 lb Beef; ground
- 1 ts Salt
- 1/4 ts Pepper
- 1 cn Tomatoes; whole in puree -1 lb. 12 ozs.
- 1 c Rice; cooked
- 1/3 c Brown sugar
- 2 Beef bouillon cubes
- 1/4 ts Pepper
- 2 tb Mixed pickling spice
Instructions:
To soften cabbage remove core and steam 20 to 30 minutes; cool; separate leaves from head. Season meat with salt and pepper and 1/2 cup tomato liquid; add rice and mix well. Place tomatoes and remaining tomato liquid into removable liner; add sugar then bouillon cubes pepper and the pickling spices tied in a square of cheesecloth. Place 2 to 3 tablespoons meat mixture into center of each cabbage leaf; fold leaf envelope style over meat mixture. Place cabbage rolls in tomato sauce in liner. Place liner in base. Cover and cook on auto 7 to 8 hours; or low 9 to 11 hours or on high 5 to 6 hours. Remove pickling spices.
