Five Foot Foodie

taking control of the cookbook chaos

Cabbage Rolls (Pigs in the Blanket)

July 5
  • 1# ground beef, 93/7
  • 1 egg
  • 3/4 C raw rice
  • 1 small onion, chopped
  • ground pepper
  • 1 Tbsp garlic salt
  • 1 Tbsp onion powder
  • 12 cabbage leaves
  • 15-ounce can tomato sauce
  • 1 Tbsp honey
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp lemon juice
  • 2 Tbsp brown sugar

Bring some water to a boil and stick an entire head of cabbage in the water.  Steam for approximately 2 minutes.  Carefully remove 12 leaves from the head of cabbage.  (I had to steam the cabbage a couple different times in order to get all the leaves off that I needed).

In a bowl, combine the ground beef, egg, rice, onion, pepper, garlic salt, and onion powder.  Measure out 1/4 C of the ground beef mixture and place in the center of a cabbage leaf.  Fold top and bottom over the ground beef, then fold in each side.  Place seam-side down in a greased 9×13 pan.  Repeat with remaining ground beef mixture and cabbage leaves.

In a separate bowl, combine the tomato sauce, honey, vinegar, Worcestershire sauce, lemon juice, and brown sugar.  Pour over the top of the cabbage rolls.  Cover with foil and bake at 325 degrees for 2 hours. (Can also be made in a crock pot, apparently, on low for 6 to 8 hours).

138 calories per cabbage roll


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Crock Pot Stuffing

November 21
  • 1/2 cup butter or margarine
  • one large onion, chopped
  • celery, chopped (approx. 2 cups)
  • two 4-oz cans of mushrooms, drained
  • 1 1/2 tsp salt
  • 1 1/2 tsp sage
  • 1 tsp poultry seasoning
  • 1 tsp thyme
  • 1/2 tsp pepper
  • 1/2 tsp marjoram
  • crouton-style unseasoned stuffing (one 14-oz bag)
  • 3 1/2 cups turkey stock (or chicken broth)
  • two eggs, well beaten

Melt butter in a skillet and saute onion, celery, and mushrooms.  Add the seasonings.  Pour over the bread cubes in a very large mixing bowl.  Toss well.  Pour in the turkey stock or broth and mix well.  Add the eggs and mix well again.  Pack mixture lightly into a crock pot.  Cover and cook on high for 45 minutes, then reduce heat to low and cook for an additional 4 to 6 hours.