When I was young, my Father was the pastor of a foursquare church. The Church used to have potlucks each summer at Tualatin park, and I remember one family always brought cabbage rolls in a crock pot. I always enjoyed them, which shocked my parents, because I was a very picky eater. It got me wondering if my family would eat them. This recipe is very very simple, and the troops ate it up. I am happy to have another recipe that I can throw in the crock pot in the morning and come home to a done meal later that day. Since it is naturally gluten free, it makes it even better! They reheat very nicely too.
Crock Pot Cabbage Rolls - Gluten Free
adapted from all recipes
12 leaves cabbage
1 cup cooked rice
1 egg, beaten
1/4 cup milk
1/4 cup minced sweet onion
1 pound extra-lean ground beef
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends.
Place rolls in slow cooker.
In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
Cover your crock pot, and cook on Low 8 to 9 hours or high for 4 hours.
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