Prep 45 mins
Cook 0 mins
I'm really into crockpot cooking these days & am trying to expand my crockpot horizons. I haven't made this yet, but this is from "Extra Special Crockery Pot Recipes" & sounds like such a spectacular idea that I couldn't wait to share. Don't be intimidated by what may appear to be complex directions. My feeling is this is a lot easier than it sounds at 1st glance. NOTE: The ingredients & prep of this recipe have been amended to enhance the flavor & texture of the meat filling.
- 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
- 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.
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.