We try to replace as many processed products with homemade ones as we can. When we’d raised, butchered, and roasted our own pig, I couldn’t very well serve it with store bought barbecue sauce. (Okay, I could have, but I didn’t want to)
This is one of my favorite recipes. I’ve tried the unstuffed version and the oven version, but this is best cooked on low in the slow cooker.
Pioneering Today Slow Cooker Cabbage Rolls
My picky seven-year-old will eat this with gusto and it’s even better the second day.
Best Ever Slow Cooker Cabbage Rolls www.melissaknorris.com
Ingredients-Want more recipes like this? Over 40 in my new book, Pioneering Today.
10 cabbage leaves
1/2 cup uncooked wild rice
1 egg, beaten
1/4 cup milk
1/4 cup minced onion
1 clove minced garlic
1 tsp. salt
1/2 tsp. pepper (I’m not a huge pepper fan so if you are increase to a tsp.)
1 lb. lean ground beef
Sauce
1 15 ounce can tomato sauce
2 Tbs. brown sugar
2 Tbs. lemon juice
2 tsp. Worcestershire sauce
Boil a pot of water and add head of cabbage, cook for 2 minutes and drain. (You can freeze cabbage then thaw and skip the boiling part. We just need the leaves soft enough to roll)
Combine rice, egg, milk, onion, garlic, beef, salt, and seasonings in large bowl. Place 1/4 cup meat mixture in center of leaf and roll, tucking ends. Place seam side down in slow cooker.
Mix all sauce ingredients together and pour over rolls. Cook on low 8 hours in slow cooker. Now ooh and ahh with your family. It’s the perfect mix of sweet and sour. The texture of the cabbage reminds me of pot stickers, another favorite.
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The sauce is especially good when sopped up with some homemade bread made in less than 5 minutes a day.
What’s your favorite slow cooker dish?
This recipe is featured on Kelly The Kitchen Hop’s Bog, This Chick Cooks Whole Foods Recipe Swap, and Miz Helen’s Country Cottage Recipe Swap, and The Prairie Homestead and Traditional Tuesdays.
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After Christmas dinner, many of us have leftover turkey or chicken. I actually had deboned my turkey after Thanksgiving and froze a bag of cubed meat. While writing a scene in my novel, my heroine made turkey and dumplings and my mouth started watering. So here’s today’s post and recipe.
My homemade turkey and dumplings
Turkey and Dumplings
1 to 2 cups turkey or chicken
1/2 medium onion, diced
2 cloves chopped garlic
1 14.5oz can of chicken broth or your own stock
Add whatever vegetable you have on hand or prefer. For time and ease, I usually toss in half a bag of mixed frozen vegetables, but canned works too. Some veggies I end up freezing from our garden instead of canning, such as butternut squash, broccoli, etc.
Add broth until the top of your vegetables and meat are covered by a half-inch or so. Bring to a low boil.
Dumplings (the original recipe was half this, but I love dumplings & always doubled it, so I rewrote it this way)
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons oil
Mix dumplings and once vegetables are cooked half way, drop dumplings by the spoonful on top of your soup-dough will be sticky. Low boil for 10 minutes with the lid on, this will cook the top of the dumpling. Then, simmer for 10 minutes with the lid off.
Hope you enjoy. Some recipes are classics and I love imagining the pioneers sharing the same dishes we still enjoy today. A lot of my recipes are shared by characters-here’s my molasses sugar cookie recipe.
What’s your favorite leftover recipe?