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GRANDMA'S STUFFED CABBAGES (ADAPTED FOR SLOW COOKER)

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Servings 0

Ingredients
  

Ingredients:

  • •Big cabbage leaves I used about two heads of cabbage for this batch
  • •Ground meat of your choosing – up to 3 pounds depending on how much stuffing you want
  • •Rice any type (uncooked, I used about half a cup dry)
  • •Big yellow onion chopped or diced
  • •2 eggs + 2 tablespoons of milk
  • •Sauerkraut 2 bags, or 2 cans, whatever you have available to you in your area
  • •Stewed tomatoes 1 or 2 big cans, depending on how much tomato flavor you want
  • •Salt pepper, and Italian seasoning to taste

Instructions
 

Easy to Make Instructions:

  • Grab your biggest mixing bowl and mix together the ground meat, onions, rice, salt, pepper, and seasonings. Grab a handful and roll a big football shaped meatball, then wrap a cabbage leaf around that, stuff the ends into the meatball so it stays wrapped up. Set aside, repeat until you’re out of meat and cabbage.
  • Quick tip: if you run out of cabbage leaves and still have meat mixture left over – put it in a ziploc bag and toss it in the freezer to use next time.
  • Now it’s time to fill the crockpot.
  • Start with a layer of sauerkraut in the bottom, add a layer of stewed tomatoes, then a layer of your cabbage footballs. Sprinkle a little salt and pepper on top.
  • Start with sauerkraut again and repeat the layering process.
  • (Don’t forget that sprinkle of salt and pepper on top of each layer, you don’t want bland cabbages!)
  • Add water so that the water comes up to at least the top layer of cabbages, usually about a cup will do it if the pot is really full.
  • Put the lid on and cook on low setting overnight and throughout the day (at least 10-12 hours) until you’re ready to eat.
  • Enjoy!
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