Spicy Cabbage Rolls Recipe
This Spicy Cabbage Rolls is a side dish. Enjoy this amazingly delicious Spicy Cabbage Rolls and share your feelings with us!
Ingredients
6 large cabbage leaves
2 tablespoons water
1/4 cup minced onion
1/2 lb. lean ground chuck
1 tablespoon ketchup
1 small egg, lightly beaten
2 tablespoons raw long grain converted rice
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (8 oz.) stewed tomatoes
2 tablespoons raisins
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 tablespoons dark corn syrup
1/2 cup crumbled ginger-snaps
Directions
In saucepan, immerse cabbage leaves in enough boiling water to cover and simmer for about 5 minutes or until pliable.
Remove from water carefully and drain.
In bowl, make stuffing by combining water, onion, ground chuck, ketchup, egg, rice, salt and pepper.
Cut out heavy ribs from the cabbage leaves.
Divide stuffing into 6 equal portions; place a portion in center of each cabbage leaf and fold the leaf around it.
Secure with a wooden toothpick.
Place the rolls seam side down in the crock pot.
Combine remaining ingredients except gingersnaps and pour over cabbage rolls.
Cover and cook on low setting for 8 to 10 hours.
Remove rolls to warm serving platter.
Add crumbled ginger snaps to sauce and cook on low setting for an additional 15 minutes.
Remove from water carefully and drain.
In bowl, make stuffing by combining water, onion, ground chuck, ketchup, egg, rice, salt and pepper.
Cut out heavy ribs from the cabbage leaves.
Divide stuffing into 6 equal portions; place a portion in center of each cabbage leaf and fold the leaf around it.
Secure with a wooden toothpick.
Place the rolls seam side down in the crock pot.
Combine remaining ingredients except gingersnaps and pour over cabbage rolls.
Cover and cook on low setting for 8 to 10 hours.
Remove rolls to warm serving platter.
Add crumbled ginger snaps to sauce and cook on low setting for an additional 15 minutes.
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