Cabbage Rolls II
This "Cabbage Rolls II" recipe is the perfect dinner recipe for fall dinners, filled with tasty ingredients and served warm, cabbage rolls always please. This cabbage rolls recipe has cabbage leaves stuffed with ground beef, onions and rice and covered in a sweet and tangy tomato sauce and cooked in a slow cooker, great for busy weeknight dinners.
Cabbage rolls were one of my favorite recipes as a kid, made by my mother and grandmother and served with tomato sauce they were always so good. For this cabbage rolls recipe you will need some cooked cabbage leaves, some cooked white rice, beaten egg, milk, minced onion, extra lean ground beef, salt, ground black pepper, tomato sauce, brown sugar, and lemon juice. To start the recipe bring a pot of water to a boil. Boil the cabbage leaves for a couple of minutes and drain. In large bowl, combine the cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about some of the meat mixture in the centrer of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
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Cabbage can be prepared and consumed in a variety of ways. The simplest options for using cabbage include eating the vegetable raw or steaming it, though many cuisines pickle, stew, sautée or braise cabbage. Pickling is one of the most popular and healthy ways of preserving cabbage, creating dishes such as sauerkraut and kimchi, although kimchi is more often made from Chinese cabbage. Savoy cabbages are usually used in salads, while smooth leaf types are utilized for both market sales and processing. Cabbage is a great source of vitamin C and vitamin K, vitamin B6 and folate.
Rice is a food staple that is enjoyed around the world, popular for use in all sorts of recipes from stirfrys to sushi, as a side dish and in rice balls. Rice may also be soaked to decrease the cooking time, minimize exposure to high temperature, and reduce stickiness. For some rice varieties, soaking improves the texture of the cooked rice by increasing expansion of the grains. Rice may be soaked for 30 minutes up to several hours. Brown rice may be soaked in warm water for 20 hours to stimulate germination. This process, called germinated brown rice activates enzymes and enhances amino acids including gamma aminobutyric acid to improve the nutritional value of brown rice.
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