I love when a plan comes together by accident. I was saving some chuck roast in my freezer for the next time I watched my nieces and cooked Stephen Gurley Gravy. We have not had a time where my services were necessary at night since my sister had a new baby and does not leave the house much anymore. It was getting to be time for the meat to spoil so I decided to throw it in my crock pot with some items from my Hollygrove box and go from there.
Then I got a text that the pool party I was planning on making beet and cabbage slaw for was cancelled and I suddenly had a head of cabbage I had no use for. Bingo! Cabbage rolls! I had made some very delicious philly cheese steak ones before that kind of pleased my picky mom (that is a funny post!) and I made some deconstructed ones that brought all the flies to my house . Now I would make some true ones, albeit without rice because I like to deprive myself.
This was too easy, very delicious, made a ton and I saved the rest of the meat for tacos, which were even better. I ate the whole batch I was so hungry! There was a bit or excess liquid that was only annoying because it messed up my photos. And I am sure adding a cup of rice to the crockpot would cure that, but I'd rather drink my carbs! Make this, you will not be disappointed! Full recipe to follow the montage. Linking up with Meal Plan Monday over at Southern Plate and others!
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| Rolls of delicious! |
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| The cast. I hate night photos. |
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| I used one can of tomatoes and one fresh, but kept it to 2 cans in the ingredients. |
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| Throw everything in the crock pot in the morning. So easy! |
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| Boil your cabbage to get it more pliable. |
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| Place some filling on a piece and rock and roll. |
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| Put some debris, as we call it in these parts, and bake. |
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| So comforting and delicious! |
Meat:
1 to 2 lbs of Chuck meat or roast
2 cans diced tomatoes (fire roasted if you can find them)
1/2 onion chopped
1 green bell pepper chopped
1 jalapeno chopped
3 cloves garlic chopped
2 cups beef broth
salt and pepper to taste
Cabbage rolls:
Meat (above)
Most of a head of Napa cabbage (or regular)
shredded cheese of your choice
Place all meat ingredients to a slow cooker and set on low for 7 hours. When you are ready to cook, preheat oven to 375 and heat a large pot with water to boil. Add individual cabbage leaves and boil for 10 minutes. Drain them and let them cool. When they are cool enough to handle, add a scoop of the meat and a tbsp of cheese to a cabbage piece and roll up. Place in a greased baking dish. Continue with all cabbage pieces. Scoop out some of the veggies from the slow cooker and place on top of rolls. Sprinkle with more cheese if desired. Place in oven and bake for 15 minutes. Enjoy!
Happy Cooking!
Missy
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