I began by taking apart the head of cabbage. My recipe called for 12 cabbage leaves, but I only ended up with about 8 or 9 that were salvageable. I then boiled the acceptable cabbage leaves for 2 minutes and then drained them.
I then prepped my stuffing mixture. I put 1 cup of cooked rice, about a pound of ground turkey, a small diced onion and an egg into a bowl and mixed it until the ingredients were combined.
I then put a scoop of the stuffing mixture into each cabbage leaf and placed them into the crock-pot.
I then prepared the sauce by combining tomato sauce, Worchestershire sauce, brown sugar and lemon juice. I poured the sauce over the top of the cabbage rolls.
I then let them cook for 8 hours.
I served the cabbage rolls on top of the pumpkin spice fettuccini leftover from last week.
Here is my finished plate:
So, overall I would say that the tally is:
Cabbage Rolls- A definite HIT!!
My husband and I both really enjoyed the cabbage rolls. He had thirds and also packed them for his lunch today. I preferred the cabbage and the sauce to the stuffing mixture, but I'm not a big meat fan.
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