SOUTHERN CABBAGE ROLLS
Not sure where I originally learned this recipe, but I definitely put my own spin on it. This is a wonderful, easy, & tastes recipe. It can be made in large batches for parties or small batches for a family. Either way, these rolls are a crowd pleaser! If you do not like the spice of or have difficulties finding the Ro-tel, diced tomatoes can replace the Ro-tel.
Provided by Katrina Roubedeaux @kroubedeaux
Categories Beef
Number Of Ingredients 9
Steps:
- In a large pot, bring approximately 3 quarts of water to a boil.
- Gently cut into the root of the cabbage to allow the leave to come off easily.
- Place the head of cabbage into the boiling water. Occasionally turn the cabbage over to soften all sides.
- While the cabbage leaves are softening, prepare the meat mixture. Still keep an eye on the cabbage.
- In a large bowl, mix the meat, salt, pepper, ground garlic, and rice thoroughly. Set aside.
- As the cabbage softens, gently pull cabbage leaves off the head (without tearing them if possible). Please the leaves on a plate or dish.
- Stuff the cabbage leaves with about 2 tablespoons of meat mixture. To do this, place a scoop of meat in the center of the leaves. Fold all 4 side over and place the roll, folded end side down, in a crock pot.
- Working in layers of, rolls, a portion of the tomato sauce, and a can of Ro-tel, fill up the crock pot. This should make approximately 3 layers (10 rolls or so).
- Sprinkle the top layer with the sugar. Cut the head of garlic in half and set in the center. Cover the pot and cook for 8 hours on high or 12 on low.
- Remove the garlic head and serve the roll with/over rice.
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