Crock Pot Stuffed Cabbage Rolls
Stuffed Cabbage Rolls is another one of those recipes my mom cooked when I was a kid. She always made it with a tomato soup gravy and mashed potatoes.
Ingredients
- 1 medium head of cabbage
- 1 lb. ground beef
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon minced garlic
- 1 small onion diced
- 1 teaspoon garlic powder
- 1 cup uncooked Minute Rice
- 23.2 oz. Family size can of Campbells Tomato Soup ((23.2 oz. can or two small cans))
Instructions
Prep the cabbage head
- Trim the core end of the cabbage and place it in a plastic or glass bowl with 1 cup of water.
- Place in the microwave and cook on high for 15 minutes.
- Carefully remove the head of cabbage from the bowl and place core end down into a collander to drain.
- Separate the leaves from the cooled head of cabbage.
Make the cabbage rolls
- While the cabbage is cooling mix the remaining ingredients in another bowl.
- Fill each cabbage leaf with about ¼ cup of filling and roll up.
- Place each cabbage roll seam down in the bottom of a 6-quart crock pot.
- Repeat with remaining filling.
- Pour the can of tomato soup over the cabbage rolls.
- Cook on low for 6-8 hours.
- Serve with mashed potatoes.
Nutrition
Serving: 1ServingCalories: 376kcalCarbohydrates: 39gProtein: 19gFat: 17gSaturated Fat: 6gTrans Fat: 1gCholesterol: 85mgSodium: 893mgPotassium: 1122mgFiber: 6gSugar: 14gVitamin A: 625IUVitamin C: 71mgCalcium: 102mgIron: 4mg
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