This is an alternative recipe for stuffed cabbage and the laborious process of prepping and stuffing the cabbage.
Un-Stuffed Cabbage
1 head green cabbage
1 pound ground beef
1 egg (optional)
½ cup white rice (optional)
1 15 ounce jar tomato sauce
1 15 ounce chili sauce (I use Heinz)
1 onion chopped
Salt and pepper to taste
Put crock pot on high and add tomato sauce and chili sauce. Clean and shred or thinly slice whole head of cabbage and add to sauce, along with chopped onion.
Mix ground beef with the egg and rice (if you are using it) as well as the salt and pepper. (Amount of salt and pepper is dependent on the amount in the sauce).
Shape the ground meat into walnut sized balls and drop onto the sauces and cabbage. Using the back of a spoon, make sure the meatballs are covered by the sauce. Add a small amount of water if necessary to cover the meatballs. Cover the pot and leave on high for at least one hour before turning to low for 3 to 4 hours.
Serve with rice or broad noodles
Serves at least 6 to 8
Used by Rebetzin Ruth Gottlieb of Ohel Torah as her go-to dish for Shabbat Kiddush.
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