Cabbage Crown
- Reviews 3
Ready In: 45 mins
Serves: 6
Yields: 6 Wedges
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.
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