Ok so, I'm not even going to pretend like I came close to following this recipe. It may not look great but that's simply because I cannot stuff whatever needs stuffing. I learned this when I tried to stuff chicken breasts...can't do it. Well, same thing with a cabbage leaf...it doesn't stay shut. So, basically this was an inside out recipe. I'll give you the recipe with modifications since giving you the recipe and then listing the modifications might take forever. I used the slow cooker and it has cabbage other than that I'm pretty sure nothing matches.
1 large cabbage head - if you want to make rolls then use the big leaves
1 small cabbage head - if you are roll ignorant then just chop up the cabbage into bite sized pieces
Cook the cabbage and drain well if you don't use a steamer.
1 8oz can tomato paste
2 cups cooked brown rice
15 crushed saltine crackers
1 lightly beaten egg
1 one oz package onion soup mix
Mix these ingredients. Feel free to add peppers or onions too if you wish.
1 1/2 lb uncooked ground beef
Crumble meat over the rice/tomato paste mix.
If you are doing the roll route - put about 1/3 cup of mix on a cabbage leaf and roll. If not, mix in the cut up cabbage and put in the slow cooker.
After your mix or rolls are in the slow cooker add:
1 46oz can tomato juice or V8
Slow cook for 6-7 hours. Sprinkle with Parmesan cheese and indulge.
Yum.
And I thought I was bad in the kitchen. It aint hard to wrap a cabbage roll so it stays wrapped up during the cooking process. C'mon! I'll give you points for trying though. Score: 6/10 ツ
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