cabbage rolls

Cabbage Rolls

Country Bob Boys Leave a Comment

Cabbage rolls are proof that All Purpose Sauce is the perfect pair to any meal. Follow the recipe courtesy of the Country Bob Boys!

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cabbage rolls
Prep Time15 minsCook Time7 hrsTotal Time7 hrs 15 mins
 1 large head cabbage
 1 can (8 ounces) tomato sauce
 1 bottle (13 ounces) Country Bob’s All Purpose Sauce
 0.75 cup quick-cooking rice
 0.50 cup chopped green pepper
 0.50 cup crushed saltines (about 15 crackers)
 1 egg, lightly beaten
 1 onion soup mix
 1.50 lean ground beef
 1 bottle (46 ounces) V8 juice
 1 pinch of salt to taste
 of grated Parmesan cheese
1

Cook cabbage in boiling water just until leaves fall off head. Set aside12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.)

2

Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.

3

In a large bowl, combine the tomato sauce, ½ bottle All Purpose Sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.

4

Place about ⅓ cup meat mixture oneach cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if needed.

5

Place cabbage rolls in a 3-qt. slow cooker. Mix V8 juice and remaining All Purpose Sauce. Pour over cabbage rolls.

6

Cover and cook on low for 6-7 hours or until filling reaches 160°F internal temperature. Serve.

Tip!
7

This is a hearty meal that warms up the kitchen (and your stomach) during those long winter months.

Category

Ingredients

 1 large head cabbage
 1 can (8 ounces) tomato sauce
 1 bottle (13 ounces) Country Bob’s All Purpose Sauce
 0.75 cup quick-cooking rice
 0.50 cup chopped green pepper
 0.50 cup crushed saltines (about 15 crackers)
 1 egg, lightly beaten
 1 onion soup mix
 1.50 lean ground beef
 1 bottle (46 ounces) V8 juice
 1 pinch of salt to taste
 of grated Parmesan cheese

Directions

1

Cook cabbage in boiling water just until leaves fall off head. Set aside12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.)

2

Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.

3

In a large bowl, combine the tomato sauce, ½ bottle All Purpose Sauce, rice, green pepper, cracker crumbs, egg and soup mix. Crumble beef over mixture and mix well.

4

Place about ⅓ cup meat mixture oneach cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if needed.

5

Place cabbage rolls in a 3-qt. slow cooker. Mix V8 juice and remaining All Purpose Sauce. Pour over cabbage rolls.

6

Cover and cook on low for 6-7 hours or until filling reaches 160°F internal temperature. Serve.

Tip!
7

This is a hearty meal that warms up the kitchen (and your stomach) during those long winter months.

Cabbage Rolls

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