Recipes

[GoneButNotForgotten]

Lately I've had a hankering for this but I don't have a recipe. Can anyone help me out (especially if I can make it in my slow cooker)?

TIA

[RedTop]

For cabbage rolls, I lean towards my favorite meatloaf recipe but add rice and wrap in a cabbage leaf.  Yes you can cook this in a slow cooker.

[Marp]

Like @RedTop I also basically use my meatloaf recipe for the filling.  I like to make mine sweet and sour so add brown sugar and vinegar to the broth.

[luvmybeetle]

@GoneButNot Forgotten 

I have a really old recipe from my mother from way back in the 40's and before.  One is with Pork and the other Beef.  Please let me know which one you would like or not.  The Beef recipe is quite long and has many ingredients.  It's from scratch.

[PhilaLady1]

Here's my recipe.  Take out of box. Poke holes in plastic cover.  Put in microwave.  Take out of microwave.  Remove plastic cover. Eat and enjoy.   I haven't had homemade stuffed cabbage in a long time.  My husband won't eat it, and it's too much trouble to make it just for me.  So its Stouffer's.  Growing up, folks in my neighborhood called stuffed cabbage galumpkies or prakas.

[GoneButNotForgotten]

luvmybeetle: I'd like to see both. I'm retired and have a lot of free time so I don't mind a lot of ingredients. TIA!

[wagirl]

My mom made stuffed cabbage rolls using rice and ground beef and then she used tomato soup and brown sugar to make this most heavenly dark sweet sauce that I have never been able to duplicate--I do have her recipe but just seems to not be the same thing. I make a really good meatloaf and would use that with rice mixed in too. Maybe some vinegar would help?? 

[Shanus]

My Nana made the best and easiest stuffed cabbage: meat filling as most have mentioned. The sauce was the trick: equal parts chili sauce (in a jar) to equal parts grape jelly. Instant sweet and sour...

[River Song]

Here is my mother's recipe for stuffed cabbage that can also be used to make stuffed green peppers:

Meat filling:

2 lbs ground beef

1 t. salt

1/2 t. black pepper

1/4 t. marjoram

1/4 t. thyme

1/2 C. white rice

2 eggs

Sauce:

1 onion

1 green pepper

1/2 stick butter

1 bay leaf

1 T. dried parsley

1 lb. 12 oz. can tomato sauce

1 lb. 12 oz. can whole tomatoes

1/4. t. each:  marjoram, rosemary, basil, sage, and thyme or use 1 t. poultry seasoning

Separate cabbage leaves and run under hot water to soften.  Cut off hard part of leaf.  Put about 2 T. meat mixture in each leaf, fold leaf and secure with toothpicks.

Sauté onion and green pepper in butter.  Add tomato sauce, whole tomatoes and herbs.  Lay stuffed cabbages in a single layer in large pan.  Cover with sauce.  Cover pan with lid or foil.  

Bake at 350 degrees for two hours.