We've had some cool weather here in Bellingham, so I decided to make a crockpot meal that would warm us up a bit, Swedish Cabbage Rolls.
I used one of my old recipe books, Crockery Cookery by Mable Hoffman (Bantam Books, 1975).
Swedish Cabbage Rolls
12 large cabbage leaves
1 beaten egg
1/4 cup milk
1/4 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 lb. lean ground beef
1 cup cooked rice
1 (8 oz.) can tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire Sauce
Immerse cabbage leaves in a large pot of boiling water for 3 minutes or until limp. Drain and remove the heavy center rib.
Combine egg, milk, onion, salt, pepper, raw ground beef, and cooked rice. Place about 1/4 cup of the mixture in the center of each leaf. Fold in the sides and roll ends over the meat to make a package. Place the finished cabbage rolls in a crockpot coated inside with vegetable spray
Combine the tomato sauce, lemon juice, sugar and Worcestershire Sauce. Pour over cabbage rolls. Cover and cook on low for 7-9 hours. Makes 6 servings.
Margy's adaptations: I added 1/2 teaspoon thyme to the meat mixture and 1/2 teaspoon Italian seasoning to the tomato sauce mixture. That may not be very "Swedish," but I like the taste.
Do you have any favourite crock-pot recipes?
I'd love to give them a try. I have a feeling this might be a long, cold winter. -- Margy