It was a simple crock pot recipe that took me about 20 minutes to prepare. I made the actual cabbage rolls the night before, then put them in the fridge, and cooked them the next day. They were ready to eat by the time I got home from work!
The first step was steaming the cabbage for about 10 minutes. You just need to soften the vegetable so it's easier to roll up.
While the cabbage was on the stove, I mixed together the lean ground beef, dry rice, onion, and spices. The mixture was done by the time the cabbage was softened!
Next, peel the cabbage leave carefully off the cabbage and add about 1/4 cup of the meat mixture to the middle. Roll it up, and voila! Rolling the cabbage got a little difficult at the end because the leaves got thicker, so sometimes I had to use 2 leaves to roll up the beef. The meat mixture made 11 rolls.
After I was done making the actual rolls, I made the sauce, which consisted of tomato sauce, Worcestershire sauce, lemon juice, and some brown sugar. I put it in the fridge overnight so it was all ready for tomorrow.
I had a good amount of extra cabbage at the end of making the rolls, so I simply sauteed the cabbage the next day and ate it with my meal. All I did, was saute the rolls in olive oil, and I added pepper and garlic.
Overall I really enjoyed the cabbage rolls. I would definitely recommend adding extra sauce from the bottom when you're eating them to make the beef a little more moist. Also, I cooked the rolls on low for 8 hours, but I think 6-7 hours would be enough because the meat was slightly dry.
Here is the link to the recipe in case you want to try it on your own!
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