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1. Hester Street Beef and Rice Cabbage Rolls

2. Down-Home Collard Greens

3. Herbed Thanksgiving Stuffing

Book Description

Hearty stews. Rib-sticking chilis. Tender pot roasts. The real secret is a long, slow simmer at a constant temperature, and no appliance does this better than the slow cooker. If your old slow cooker recipes disappointed you, throw them away! The Slow Cooker Ready and Waiting Cookbook is for people

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The Slow Cooker Ready & Waiting Cookbook : 160 Sumptuous Meals That Cook Themselves

Authors: Rick Rodgers

Date: February 1998

ISBN: 068815803X

Publisher: Morrow Cookbooks

Paperback

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When I moved to New York from California, I experienced culinary culture shock as I adjusted after years of avocado and sprout sandwiches to the pleasures of Eastern European cooking. One of my first new food experiences was chubby stuffed cabbage rolls in a puckery tomato sauce. Anxious to duplicate this delicatessen treat at home, I learned how to make them myself at the elbow of a friend's great-aunt Frieda. She told me that she always cooked her cabbage rolls in the slow cooker because they turned out much moister and more flavorful than the oven-baked ones.

Makes: 10 Cabbage Rolls
Servings: 4 to 5

• 1 medium head cabbage (about 2 pounds)

• 1/2 cup converted long-gram rice

• 1 tablespoon unsalted butter

• 1 medium onion, finely chopped

• 1 garlic clove, minced

• 1 pound lean ground beef or ground lamb

• 1 large egg, lightly beaten

• 1 teaspoon dried savory

• 3/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1 (15-ounce) can peeled Italian tomatoes, undrained

• 2 tablespoons light brown sugar

• 2 tablespoons lemon juice

1. Bring a large pot of lightly salted water to a boil over high heat. Add the cabbage and cook, covered, until the outer layers of leaves peel off easily. Peel off the tender outer leaves and choose the 10 largest ones. (Save the remaining cabbage for another use, such as stir-frying.) Trim out the thick rib in the center of each leaf.

2. In a medium saucepan of lightly salted boiling water, cook the rice for 5 minutes. Drain, rinse under cold running water, and drain again.

3. In a medium skillet, melt the butter over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook, stirring often, for 1 minute. Transfer to a medium bowl, and mix in the parcooked rice, the ground beef, egg, savory, salt, and pepper.

4. Place about 1/3 cup of the filling in the center of a cabbage leaf, fold over the sides, and roll up into a cylinder. Place the roll on a plate, seam side down, and repeat with remaining leaves and filling.

5. In a blender, process the tomatoes with their juice, the brown sugar, and lemon juice to a puree. Pour the sauce into a 31/2 -quart slow cooker, and layer the cabbage rolls in the sauce. Cover and slow-cook until the rolls are tender, 6 to 7 hours on low (200 degrees F). 6. Using a slotted spoon, transfer the rolls to a serving platter. Pour the sauce into a sauceboat and serve with the cabbage rolls.

More From This Book:

1. Hester Street Beef and Rice Cabbage Rolls

2. Down-Home Collard Greens

3. Herbed Thanksgiving Stuffing

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