Cabbage Crown
photo by puppitypup
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
6 Wedges
- Serves:
- 6
ingredients
- 1 lb ground beef
- 4 tablespoons flour
- 1⁄2 cup seasoned stuffing mix (Pepperidge Farm, crushed well)
- 1 1⁄2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1 egg
- 1⁄2 cup milk
- 2 tablespoons onions (grated)
- 1 large cabbage
- 1 cup boiling water
- 1 teaspoon whole cloves
directions
- Put ground beef, flour, dressing mix, salt, pepper & egg in a large bowl & combine well.
- Gradually add milk, 1 tbsp at a time, till mixture appears smooth & well-compacted.
- Stir onion in, mix well & set aside.
- Trim off outside leaves of cabbage. Cut off a slice about an inch thick from core end & set aside.
- Cut core from cabbage with a sharp knife & then hollow out cabbage to make a shell about 1/2 in thick. (Chop cut out pieces coarsley & save for use another day).
- Spoon meat mixture into shell. Fit cut slice back into place & tie tightly with soft kitchen string.
- Place stuffed cabbage (core end down) in crockpot & add boiling water + 1 teaspoon whole cloves to the bottom of the crockpot.
- Cook on low for 8 hrs, on high for 4 hrs or till cabbage is tender. Remove cabbage & keep warm. Remove & discard whole cloves.
- GRAVY: Set heat control on high. Combine 3 tbsp flour & 1/3 cup cold water in a cup. Pour into liquid in slow cooker. Cover & cook 15 minutes. Season to taste with salt & pepper & darken with a few drops of bottled gravy coloring as desired.
- TO SERVE: Place stuffed cabbage on a heated serving platter, remove string, cut cabbage carefully into 6 wedges & spoon gravy over the wedges. Serve immediately.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
LOVED IT, LOVED IT, LOVED IT! THIS IS PURE COMFORT FOOD! Served for company last night and it did me proud. Turns out I was all out of whole cloves so I used whole allspice instead and I added a small can of tomato sauce. Edited to say that OF THE 350 RECIPES I REVIEWED IN 2008, THIS HAS GONE INTO MY TOP 20 FAVORITES COOKBOOK.
-
Towards the end of April,'06, I said I love this recipe from years ago, and I did. This recipe is exactly how I prepared the cabbage, but I didn't remember the seasons, and I knew this would be bland. This is what I did, added to meat mixture: 1/4 tsp fennel seed(sorta crushed), 2 cloves of finely minced garlic, and 1 tsp apple cider vinegar. My cabbage was actually too big to have been taken out of the crockpot without causing a mess so I cooked it on the stovetop. Sauce: I lined my pot with thick-sliced white onions, made a thin liquid of tomato paste, apple cider vinegar, salt and water. Brought this to a boil, turned down to simmer, then put the cabbage in. Covered and simmered about 60 minutes. Removed the cabbage and onions, made the gravy and served slices topped with the onions & gravy.(added more tomato paste, milk and pepper to make more gravy. The gravy was also wonderful over the mashed potatoes. Also made stringbeans with a fennel-flavored butter. Okay, I know that I made a lot of changes, but in my first review, I said that I would be doing that. Do try this...it is very tasty and something very different in presentation. My thanks to twissis for bring an old favorite "back to the future".
-
This is a very bland dish, which is not a bad thing. Though I can live with the blandness, I had a hard time with the meat texture from the mixing. Just a head thing I guess. I was able to use all the cabbage that I scraped out to make coleslaw. It was a neat thing to make and I liked the presentation for it's uniqueness, but I don't think I will be having this again. I made this recipe for PAC Spring '06.
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)