We spent about 10 years living and working in Indiana and Michigan . One of my close fiends was raised Mennonite and cooked this recipe often. Lots easier version than my Grans recipe and just as tasty too ! Try this crock pot version and let me know … Lisa
- 2 pounds lean ground beef ( you can also mix with pork)
- 1 large onion, minced
- 1 cup cooked rice, white or brown
- 1 tbsp Worcestershire sauce
- 1/2 tsp red pepper
- 1 egg
- 2 tsp salt
- 1 tsp pepper
- 1 large cabbage ( You can use any kind)
- 2 cans tomato sauce
- 1 can tomato past
- 1 clove minced garlic
- 2 tbs brown sugar ( too cut the tomato taste)
- 1 tsp paprika
- Prepare your cabbage leaves.
Cabbage leaves are sometime the most difficult part of this recipe : – one way to remove them is i too microwave head for 20 minutes and the leaves will peel of. – Here’s another way – to separate and soften the cabbage leaves. First, using a paring knife, core a large head of cabbage; then carefully place the whole head of cabbage into a half-filled pot of simmering water. Cover. After about a minute, the leaves will begin to peel away. Some cabbage leaves have a thick rib, which keeps them from lying flat and being easily rolled up. In that case, trim the end of the leaf (and the thick end of the rib) so you can more easily roll up the leaf with the stuffing.
- Mix all the other ingredients together well with your hands.Place a large spoon of meat filling on each cabbage leave and roll up. If you have extra meat or picky eaters just drop like meatballs in the pot.
- Layer inside of crock pot. Combine sauce ingredients together and pour over cabbage rolls.
- Set your pot on low and cook 7-9 hours.
Serve over mashed potatoes or rice. Left overs freeze well. Lisa