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Slow Cooker Cabbage Rolls

Slow Cooker Cabbage Rolls

THUNDER BAY, ONTARIO  ~~~~~  November 19, 2022   (LSNews)  With the holiday season just around the corner, I thought I would share a longtime favourite recipe for cabbage rolls, that I have made for my family and friends for decades. It takes some time to prepare, but it is worth it. You may actually want to make it a two day process, as I often do. Making the filling/stuffing the day or evening before, and then making the actual cabbage rolls and cooking them the following day.

No matter which way you choose, you should start in the morning though, because with the Slow Cooker or Crock Pot, it will take 5-6 hours for the cabbage rolls to cook thoroughly.

My Recipe for Slow Cooker Cabbage Rolls

Preparing the Cabbage

 

Step 1:  Buy two heads of cabbage and freeze them for one to two weeks.

Step 2:  Remove frozen cabbage heads from the freezer, and place one in a large ceramic bowl. Boil approximately two litres of water in a kettle. Pour the boiling water over the cabbage in the bowl covering it. Let it sit for a few minutes.This softens the cabbage leaves, making them more pliable and easier to peel away the from the head, and easier to stuff and roll. Once you get further down into the head, you will need to apply hot water again to continue to separate the leaves. Proceed with the same process for the second cabbage head.  Pile separated leaves on a plate, and hang on to the cabbage head cores.

Preparing the Filling/Stuffing

Ingredients 

2 cups white rice (short or long) boil as per package directions

1 lb lean ground pork

1/2 lb cured sale pork

1 medium sweet onion (diced)

2 cloves of garlic

Salt and pepper to taste

Directions

- Fry the ground pork until thoroughly cooked and drain the fat

- Saute the diced onion in butter or oil until soft and translucent

- Dice the salt pork and microwave in a small bowl for one to two minutes (do not drain liquid fat)

Transfer half of the boiled rice into a large bowl. Add half of the ground pork, half of the salt pork and half of the undrained salt pork liquid fat, half of the sauteed onion and one crushed clove of garlic to the rice and mix thoroughly. Add the remaining rice to the bowl and the remaining ingredients and mix thoroughly once more. Add salt and pepper to taste and now your filling is ready!

The Sauce

1 or 2 cans of Campbell’s Tomato Soup (and only Campbell’s)

1 can of tomato paste mixed with ½ to ¾ of a cup of water.

Preparing the Crock Pot

Line the bottom and sides of the Crock Pot with the larger thicker outer leaves of the cabbage. (to avoid burning or scorching the cabbage rolls as they cook)

Making the Cabbage Rolls and Adding the Sauce 

Pour about a quarter of a can of Campbell’s soup over the leaves on the bottom of the Crock Pot.

Then begin rolling your cabbage rolls by slicing the spine from each leaf and placing the filling into the leaves with a spoon or scoop and then roll, as per the picture below (note my stuffing, will not look like the one in this picture, this is just a example of how to stuff and roll your cabbage roll)

 

Once you have completed the first layer on the bottom add another quarter of a can of the soup, to cover the layer, and two or three tablespoons of the diluted tomato paste. Continue this process until the Crock Pot is full. Continue to line the sides of the pot with excess cabbage as you go. Once you have finished, pour what is left of your soup and sauce over the cabbage rolls. Cut the cabbage cores into thin slices to cover the top layer of cabbage rolls. Put the lid on the Crock Pot and cook on high for 5 to 6 hours. Freeze any left over filling for future cabbage rolls.

 

 

#LSN_Dining #LSN_TBay  #LSN_NorWest 

I am a retired journalist who served with the Canadian Armed Forces and for the last 13 years of my working career was a Senior Emergency Planning Analyst with the RCMP. I am a wife, mother and dog, cat and intrepid explorer 
An Intrepid warrior exploring issues in today's strange new world.
Roxanne Halverson
https://roxannehalverson.substack.com/

Disclaimer
The views expressed in this opinion article or photos are solely those of their author and are not necessarily either shared or endorsed by Lake Superior News / Lake Superior Media.

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