CABBAGE MEATBALS IN CROCK POT
Vandag my koolfrikadelle gemaak. Baie lekker, kan dit aanbeveel.
8 to 12 large cabbage leaves
1 to 1 ½ pound very lean ground beef
1 cup cooked rice
1 egg, beaten
1 teaspoon seasoned salt
¼ teaspoon pepper
¼ cup finely chopped onion
1 can condensed tomato soup
1 can (14.5 ounces) diced tomatoes
salt and pepper, to taste
Pour boiling water over cabbage leaves and let stand for 5 minutes, until somewhat wilted. Combine ground beef with egg, pepper, salt, rice, and chopped onion. Roll a portion of the filling into each leaf. Secure rolls with toothpicks. Place in slow cooker. Combine tomato soup and tomatoes; pour over cabbage rolls. Season with salt and pepper, to taste. Cover and cook on low for 7 to 9 hours.
Recipe posted by Jessie Maritz-Vermeulen
Photo: Jessie Maritz-Vermeulen