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Swiss Cabbage Rolls

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  Cabbage leaves 12 Large
  Ground meatloaf mixture 1 Pound
  Cooked rice 2 Cup (32 tbs)
  Onion 1 Small, chopped (0.25 Cup)
  Egg 1
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground nutmeg 1 Dash
  All purpose flour 1⁄4 Cup (4 tbs)
  Vegetable shortening 2 Tablespoon
  Condensed tomato soup 10 2⁄3 Ounce
  Cider vinegar 1 Teaspoon
  Worcestershire sauce 1 Teaspoon

1 Trim base of cabbage and carefully break off 12 whole leaves (Save remaining cabbage for another day).
2 Place leaves in a large saucepan; pour in boiling water and cover; let standfor 5 minutes; drain on paper towels; trim off the coarse rib on the back of each leaf with a sharp paring knife.
3 Combine meatloaf mixture, rice, onion, egg, salt, pepper and nutmeg in a medium-size bowl; mix.
4 Lay cabbage leaves flat on a wooden board; spoon meat mixture into the middle of each, dividing evenly.
Fold edges of each leaf over filling and roll up; fasten with wooden picks.
5 Coat cabbage rolls with flour on wax paper.
Saute rolls, a few at a time, in shortening in a large skillet or an electric slow cooker with a browning unit.
6 Place cabbage rolls in slow cooker; pour tomato soup, vinegar and Worcestershire sauce over; cover.
7 Cook on low (190° to 200°) for 8 hours, or on high (290° to 300°) for 4 hours.
Serve with a top-ping of dairy sour cream.
Suggested Variations: Cooked brown rice or kasha can be substituted for the cooked rice.
Ground beef or pork can be used in place of the meatloaf mixture.

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Swiss Cabbage Rolls Recipe