Friday, October 11, 2013

Stuffed Cabbage with Tangy Tomato Sauce Crockpot Recipe

Stuffed Cabbage with Tangy Tomato Sauce Crockpot Recipe

Ingredients needed:

* 1 small head of cabbage (approximately 2 1/4 lb)
* 2 cans of diced tomatoes
* 1 can of tomato paste (6 Oz)
* 2 tablespoons of sugar
* 1 tablespoon of red wine vinegar
* 3 cloves of garlic, chopped
* 1 teaspoon of chili powder
* 1/2 teaspoon of allspice
* 1/2 teaspoon of dried thyme
* 2 teaspoons of canola oil
* 1/2 medium yellow onion, chopped
* 1 lb ground sirloin
* 1 cup of cooked brown rice

Preparation steps:

* Bring large pot of water to a boil over high heat. Cut off cabbage stem and boil uncovered until leaves separate. Drain and lay 12 intact leaves on paper towels to dry. Chop remaining cabbage.
* Combine tomatoes (with juice), tomato paste, sugar, vinegar, garlic, chili powder, allspice, thyme, and 1/2 teaspoon salt in medium saucepan. Bring to a simmer, then reduce to low.
* Heat oil in large skillet and cook onion until lightly browned. Add beef and cook until no longer pink. Transfer to a large bowl and combine with rice.
* Coat crockpot with cooking spray. Add 1 cup of the tomato sauce and cover with chopped cabbage. Place 1/4 cup of the beef mixture in a cabbage leaf, fold, and roll leaf into a tight bundle. Place seam-side down in crockpot. Repeat with remaining leaves. Add any remaining sauce and beef mixture to crockpot. Cover and cook on low for 4 to 5 hours.

(Serves 4)

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