Cabbage Roll Bake
"I love the foods of my grandparents' native Poland but not the high calories and long preparation time," shares Jill Bednarek of Madison Heights, Michigan. "So I adapted this easy recipe that tastes remarkably like the cabbage rolls my mother learned to make from her mother."
Reviews
I made this when my garden cabbage was in season , it was very tasty! I also used it as a freezer meal.
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My extremely picky meat-and-potatoes husband and I love this! I have made it twice and made a few changes the second time to make it perfect for us. I used 90% lean ground beef,I precooked the cabbage in a steamer basket, I did not drain the diced tomatoes and I added an 8oz. can of plain tomato sauce for a little more "tomato-saucy" flavor. Leftovers taste even better the next day. FYI: I weighed the cabbage on my little scale both before and after steaming, then measured it. It was 4 cups of cooked cabbage. I will make this again many times.
Used Tomato Soup instead of Sauce; left out the thyme. It needed some more garlic and pepper and the addition of crushed red pepper flakes to suit our taste.
Anybody tried to covert to a slow cooker recipe with success?
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