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When it comes to crock pot cooking (with a slow cooker), I enjoy using my whole year. One of the recipes that I enjoy doing it contains Cabbage Rolls, which are also known as pigs in blankets.
This formula does take some preparation time, but is well worth your effort.
To Prepare the cabbage: Fill a large stock pot with water and bring to a rapid boil. Remove the core from each head of cabbage. Place the head in the boiling water, cover and cook for 5 minutes, remove from water immediately. With one mind, to start taking leaves off, being careful not to tear them. They should be pliable, if not, put back in the water for an additional minute or two.
cabbage rolls
2 large heads of cabbage
2 to 3 lbs. lean ground beef
1 large onion, chopped
6 cups cooked rice
1 hot pepper, finely chopped
1 teaspoon paprika
1 teaspoon salt
1 can tomato soup
1/2 can heat water
Fry lean ground beef and chopped onion in a large skillet over medium heat until it is no longer pink; drain fat. In a large mixing bowl, combine the cooked ground beef mixture with cooked rice, diced hot pepper, paprika and salt, set aside.
on a clean surface, such as a cutting board, place 2 to 3 tablespoons of the meat mixture in the center of the cabbage leaf. Overlapping side leaf and roll. Repeat until the meat mixture is completely used up.
Place the roll in a slow cooker (crock pot) and pour a can of tomato soup over the top along with 1/2 can of warm water. Turn the dial to high heat, cover and slow cook them for 4 hours or until done.
If desired, you can freeze the left overs for up to 6 months in the freezer as this recipe will make about 25 to 35 cabbage rolls.
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Source by Shelly Hill