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Cabbage Crown

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“I'm really into crockpot cooking these days & am trying to expand my crockpot horizons. I haven't made this yet, but this is from "Extra Special Crockery Pot Recipes" & sounds like such a spectacular idea that I couldn't wait to share. Don't be intimidated by what may appear to be complex directions. My feeling is this is a lot easier than it sounds at 1st glance. NOTE: The ingredients & prep of this recipe have been amended to enhance the flavor & texture of the meat filling.”
READY IN:
45mins
SERVES:
6
YIELD:
6 Wedges
UNITS:
US

Ingredients Nutrition

Directions

  1. Put ground beef, flour, dressing mix, salt, pepper & egg in a large bowl & combine well.
  2. Gradually add milk, 1 tbsp at a time, till mixture appears smooth & well-compacted.
  3. Stir onion in, mix well & set aside.
  4. Trim off outside leaves of cabbage. Cut off a slice about an inch thick from core end & set aside.
  5. Cut core from cabbage with a sharp knife & then hollow out cabbage to make a shell about 1/2 in thick. (Chop cut out pieces coarsley & save for use another day).
  6. Spoon meat mixture into shell. Fit cut slice back into place & tie tightly with soft kitchen string.
  7. Place stuffed cabbage (core end down) in crockpot & add boiling water + 1 teaspoon whole cloves to the bottom of the crockpot.
  8. Cook on low for 8 hrs, on high for 4 hrs or till cabbage is tender. Remove cabbage & keep warm. Remove & discard whole cloves.
  9. GRAVY: Set heat control on high. Combine 3 tbsp flour & 1/3 cup cold water in a cup. Pour into liquid in slow cooker. Cover & cook 15 minutes. Season to taste with salt & pepper & darken with a few drops of bottled gravy coloring as desired.
  10. TO SERVE: Place stuffed cabbage on a heated serving platter, remove string, cut cabbage carefully into 6 wedges & spoon gravy over the wedges. Serve immediately.

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