For months I have been wanting to make these, but my family was not too keen on the idea of cabbage. When I finally convinced them all the egg rolls they consume are filled with it, they seemed to be on board.
1 large head of cabbage ( at least 12 leaves )
1 lb ground beef ( I prefer 90/10 at a minimum )
1 large egg
1/2 cup quick rice dry
1/2 cup chopped green pepper
1/2 cup diced onion
1/2 cup crushed oyster crackers
1 tsp minced garlic
1 tsp dried basil
1 tsp dried oregano
1 tsp red pepper flakes
46oz V8 ( I used low sodium variety or the extra spicy depending on the crowd )
grated parmesan cheese ( optional )
Boil your cabbage because its going to make taking it apart that much easier. Do this while you are browning your ground beef with green pepper and onions. In a separate bowl combine egg, rice, crushed crackers, & soup mix. Once beef is browned, you can add in this mixture and set aside.
Carefully separate the leaves. Cut the vein out of the center in a lil V. This makes wrapping much easier. Spoon in about 2-3 tbsp. into each leave. Fold tightly and refrigerate over night. This helps them stay formed since they are chilled and compact. ( though it's not necessary if you want to skip that step. I've done it both ways ) Place them in the crock pot. Pour the bottle of V8 over the top. You may choose to add water. I'd suggest maybe about a cup. Just so everything is completely covered. Cook on low for 4-6 hours. Be careful when taking them out. I had to use a spatula because the cabbage softens quite a bit, and they fall apart easily if not wrapped tightly. The less you handle them, the better. Top with parmesan cheese if desired.
Makes 12 rolls total. 2 rolls per person so 6 servings.
| Calories 315 Carbs | 23 Fat | 15 Protein | 22 Sodium | 349 Fiber | 4 |
