Beef & Rice Stuffed Cabbage Rolls
Total TimePrep: 20 min. Cook: 6 hours
I have never been a fan of cabbage my whole life until 2 weeks ago. As a diabetic, I am learning to like certain foods to manage my diabetes. I made this recipe but did 2 swap outs. Instead of rice, I used red/white Quinoa. Instead of ground beef, I used 1 pound bison meat. Everything was as directed. My husband and I loved it! A recipe that is definitely a keeper in my house. Next time, I will double up on the sauce. This recipe converted this cabbage hater into a cabbage lover!
I've been using this recipe for years, found it in an old paperback "slow cooker" cookbook. The sauce has only one tablespoon of brown sugar, it's not like you're putting in a cup, but sub brown sugar splenda or leave it out if you like. I did find that I can use raw ground meat but if you don't cook the rice before using it, it will stay crunchy. Probably minute rice would work too. I put the cabbage leaves in the microwave to soften before rolling them, it's less messy than the boiling water method. And collard leaves work great, are bigger and are easier to roll!
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Have made cabbage rolls for years. You can use tomato juice to cook cabbage rolls in and don’t need brown sugar. Also you mix the hamburger raw with other ingredients. Yummy
Hi, I’d love to try this recipe but I have one question; is the ground beef cooked prior or is it raw when mixed in?
What is the recipe for the sauce?
Went exactly by recipe
an easy way to do the cabbage is to freeze it, thaw and cut the v notch and roll as usual. the cabbage will be very pliable and there is no boiling of the leaves :)
I made these exactly as stated. They were awesome! The whole family loved them.