Poultry Talk Ontario (pto.ca)

For years I busted my butt making roll after roll of cabbage rolls. One day it just clicked and no more suffering has happened since hahah!

Cabbage rolls in the crockpot. All the ingredients just thrown in minus the major labour of love.

So what is the recipe? Lol i have some cabbage in the garden that is ready...

Me too!

Basically how you would make your own rolls is what you could use. But here's mine :)

1lb of ground beef cooked
1lb of ground pork cooked

1/2 sweet onion diced
1 head of cabbage diced
1.5 cups of rice (I use basmati)
Tomatoes - I used 2 1L jars of the canned tomatoes

Salt
Pepper
4-6 bay leaves
Dash or two of chilli powder (trust me)

2 cups of water
1 chicken bouillon (or 2 cups of chicken stock if you have it)

Add Tomatoes, cooked meat, onions , diced cabbage, salt, pepper, chilli powder and bay leaves in crock pot. bring to a boil then switch to low and cook for 4 or so hours. Add rice with water and bouillon and cook for another hour or until the rice is soft.

I've made this, with modifications to make it a quick meal and minus the bay leaves. It's absolutely delicious, can't get enough of it!

YUM! okay, going to go and pick one of the cabbages in the garden and i'll have to alter the meat a bit..don't have any pork, or beef, but i'm sure ground deer will do just fine....
thanks sandy!!!!

Yup, whatever you got will work great I'm sure! Enjoy!

I make this casserole instead of cabbage rolls. This is the original recipe.

2 cups long grain white rice
1 medium onion, chopped
1 package of bacon, chopped into about 1" pieces
1 quart sealer of sauerkraut
pepper and salt to taste
boiling water

Mix together in a casserole dish, and add enough boiling water to just cover the ingredients. Cover and bake at 350 degrees for about 2 hours, or until cooked. Stir part way through the cooking time.

I modified it a bit. Instead of bacon, I use 1 or 1 1/2 pounds of lean ground pork. I brown the chopped onions and the pork in a frying pan, using cooking oil or bacon fat, before adding it. I buy a 1 L jar of Bick's sauerkraut, since I don't make my own. I drain it, but don't rinse it, before putting it in. Since the meat is cooked already, it doesn't have to stay in the oven as long. It takes about 1 hour instead. I use a 3 quart casserole dish that's about 4" high.

Both recipes sounds good and a lot less fuss than wrapping up the tradition cabbage rolls. Thanks!!

I am making a mash-up of these two recipes today, since I don't have ground pork or bacon but do have homemade sauerkraut and frozen tomatoes from the garden. It's percolating in the crock pot out in the garage at the moment. I'm hoping it will be a yummy dinner.