I’ve posted this recipe before as Yankee Style Pigs in the Blanket, but I’ve decided to do it again since I hated some of the photos in my original post AND I’ve changed up my recipe a bit.
Here’s what you will need:
Start by turning your crockpot on low. Pour just enough tomato juice to cover the bottom of your crockpot.
Then tear a few cabbage leaves and place on top of the tomato juice.
In another bowl, take 2 1/2 lbs of hamburger meat, 2 eggs, 2 tsp. salt and 2 tsp. pepper and 2 c. minute rice and mix well. Roll into meatballs and line around edges of crockpot.
Pour 1/2 can of tomato soup over meatballs and pour in more tomato juice.
Add another layer of torn cabbage and finish rolling meatballs and lining them around the sides of your crockpot.
Pour other 1/2 of can of tomato soup over meatballs.
Add more tomato juice. By now you should have used 1/2 of the container of tomato juice, which is about 32 ounces.
Cut up the rest of your cabbage and fill in the middle and top of your crockpot.
Put the lid on and walk away for 8 hours.
Just like magic, your house will smell wonderful and you’ll have dinner ready for everyone.
Here’s the recipe.
Crockpot Cabbage Rolls
2 1/2 lbs. lean hamburger
2 c. minute rice
1 small diced onion
4 diced garlic cloves
2 tsp. salt
2 tsp. pepper
1 chopped head of cabbage
32 oz. of tomato juice
1 can of tomato soup
In a large bowl, combine hamburger, rice, onion garlic, salt and pepper.
In a crockpot, pour enough tomato juice to cover the bottom of your crockpot. Tear cabbage leaves and lay on top of tomato juice. Roll meatballs and line around the inside of the crockpot. Top meatballs with 1/2 can of tomato soup and add more tomato juice. Make another layer of cabbage then meatballs, the rest of the tomato soup and the rest of your tomato juice. Chop cabbage and place on top and middle of crockpot.
Let cook on low 8 hours.