Crockpot Cabbage Rolls (Print Version)
# Ingredients:
01 -
2 pounds sour cabbage leaves.
02 -
2 pounds ground pork.
03 -
1/2 cup long grain rice, uncooked.
04 -
1 large onion, chopped or grated.
05 -
1/4 cup fresh dill, chopped.
06 -
2 tablespoons fresh parsley, chopped.
07 -
Salt and pepper to taste.
08 -
8 ounces bacon or other smoked meats.
09 -
4 cups tomato juice.
# Instructions:
01 -
Add the sour cabbage leaves to a large bowl and fill the bowl with cold water. Let the leaves soak in the water for few minutes. This will wash out some of the saltiness from the leaves. Drain the water. If some of the leaves are too big, cut them in half, if making smaller cabbage rolls.
02 -
In a large bowl mix together the ground pork, rice, chopped onion, dill, parsley, salt and pepper. Use your hands to incorporate everything well together. Be careful with the salt, not too much is needed because the sour cabbage is already salty.
03 -
Fill each leaf with about a couple tablespoon of the meat mixture and roll, tucking in the ends. Repeat with all the remaining meat and cabbage.
04 -
If you have any cabbage left over, chop it up and spread it over the bottom of the crockpot. Arrange all the cabbage rolls in the crockpot. If adding smoked meat, add it now over the cabbage rolls.
05 -
Pour all the tomato juice over the cabbage rolls. Cover the crockpot.
06 -
Cook on low for 8 hours or high for 4 hours. Serve with polenta or mashed potatoes and a dollop of sour cream on top.
# Notes:
01 -
Can use fresh cabbage instead of sour - needs blanching or freezing first.
02 -
Be careful with salt as sour cabbage is already salty.
03 -
Can substitute tomato juice with diluted tomato sauce or crushed tomatoes.