Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground beef
1/3 cup Flour
1 1/2 teaspoons Salt
1/4 teaspoon Pepper
1 Egg
1 cup Milk
2 tablespoons Onion -- grated
1 large Cabbage
1 cup Boiling water
1. Combine ground beef, flour, salt, pepper, and egg in the large bowl
of an electric mixer; beat at medium speed until blended, then gradually
beat in milk, a tablespoon at a time, until smooth and paste-like; stir
in onion. 2. Trim off outside leaves of cabbage. Cut off a slice about
an inch thick from core end; set aside. Cut core from cabbage with a
sharp knife, then hollow out cabbage to make a shell about 1/2 inch
thick. (Chop cut out pieces coarsley and cook as a vegetable for another
day.). 3. Spoon meat mixture into shell; fit cut slice back into place;
tie tightly with soft kitchen string. 4. Place stuffed cabbage, core end
down, in slow cooker; add boiling water to cooker. 5. Cook on low for 8
hours or on high for 4 hours, or until cabbage is tender; remove; keep
warm 6. Turn heat control to high. Combine 3 tablespoons flour and 1/3
cup cold water in a cup; pour into liquid in slow cooker; cover; cook 15
minutes. Season to taste with salt and pepper; darken with a few drops
of bottled gravy coloring. 7. Place stuffed cabbage on a heated serving
platter; remove string. Pour gravy into a separate bowl. Cut cabbage
into wedges; spoon gravy over.
