Another Stuffed Cabbage Question

stir_fryi SE Mich

17 years ago

If I try them in the slow cooker, what kind of rice should I use (instant, converted or long-grain)???

Likewise, if I cook them on the stove or in the oven, should I pre-cooked the rice (long-grain)??

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Comments (5)

User
17 years ago
Whether I'm doing cabbage rolls in the crockpot or the oven, I always use long grain or Basmati and I always cook it first. Cook it al dente don't let it get too soft.
User
17 years ago
Although I don't use a slow cooker, I always partially cook my rice for cabbage rolls. I use long grain but I don't think it matters whether you use converted or long grain just don't use instant. In fact, don't use instant for anything. It really doesn't compare to "real" rice.

Ann
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lindac
17 years ago
I always use uncooked rice in my cabbage rolls, either long grain or basmati.
I like it that the moisture in the rice comes from meat and veggie juices and I think it makes it more flavorful. But I cook my stuffed cabbage for 4 hours or so.

Cabbage Rolls from
Sara Rosen

Separate cabbage leaves by putting head of cabbage in a large pot of boiling water and letting it sit for 20 minutes or so.
Separate out individual leaves and fill with the following:
Mix together....
2 pounds lean ground beef
1 egg
1/2 cup beef broth.
1/4 cup uncooked long grain rice.
2 cloves fresh garlic, crushed
Pepper to taste
Mix together and place about 1 1/2 Tablespoons full in each cabbage leaf, roll up and fasten with a tooth pick.
Meanwhile....shred the rest of the cabbage, an onion, a couple stalks of celery finely sliced and a carrot chopped fine, and a 1 pound 12 0oz can of whole tomatoes. Break up the tomatoes.
Place cabbage rolls in a Dutch oven alternatly with a mixture of the veggies in layers.
Add water to almost cover the cabbage rolls and between 1/2 and 3/4 cups brown sugar, juice of a lemon and a crushed clove of garlic.
Cover the rolls and sauce with a couple of whole cabbage leaves and top with a drizzle of catsup over all.
And bake in a 250 degree oven for 4 hours......check often to see that it doesn't cook dry.
khandi
17 years ago
I, too, always use long grain UNcooked rice. Cooked rice would be too mushy for me cuz I don't cook my meat either. Everything is raw and cooked together.
daylilydayzed
17 years ago
I also use long grain cooked rice any time I make stuffed cabbage or the pasta shells. The same filling works for both recipes.

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Another Stuffed Cabbage Question

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