12 large cabbage leaves
1 pound lean ground beef or lamb
1/2 cup cooked rice
1 (6 oz.) can tomato paste
3/4 cup water
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. leaf thyme
1/4 tsp. nutmeg
1/4 tsp. cinnamon
Wash cabbage leaves. Boil 4 cups water. Turn off heat. Soak
leaves in water for 5 minutes. Remove, drain and cool. Combine
ground meat; rice, salt, pepper, thyme, nutmeg and cinnamon.
Place 2 tablespoons meat mixture on each leaf and roll firmly.
Stack in electric slow cooker. Combine tomato paste and water;
pour over stuffed cabbage. Cover. Cook on low setting for 8-10
hours.
_______________________________________
Source: Courtesy of
Chet Day's Health & Beyond
Online
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