After looking at some recipes I ended up winging it on my own. I was looking for something easier that wouldn't heat up my kitchen too much in the summer. Quantities are approximate. You might want less meat, ground pork instead of beef etc.
I used an oval 5 qt. slow cooker. I set it on high for about 1/2 hr. then on low. They cooked for 6 hrs. but I don't think they needed to be cooked that long...but they were not overcooked.
The medium sized cabbage had VERY large leaves so I used them the way they were...I didn't cut them. I carefully loosened the leaves, pared down the thick rib end and just laid them, scattered around, in my freezer. Took about 45 mins. and they were brittle frozen. Pulled them out to thaw while I mixed up the filling. Some were still frozen so I microwaved for 10 secs. They were very limp and easy to roll.
1 can tomato soup 1 can diced tomatoes 28 oz. 2 tbsps. brown sugar 2 tbsps. vinegar
ground meat...I used 1 lb. gr. beef rice....I used about 2 1/2 cups cooked rice (you could try minute) I think I will...no need to fool with cooking rice then. finely diced onion....I used dry onion flakes salt & pepper
I put in lots of filling. My rolls were 5" long and about 2 1/2" wide
Mmmmm......I know what I'm having next week! This is one of my very favorites but I don't like the part where you have to make them...just want to eat them. I'm going to try the freezer trick with the leaves. I don't have a micro any more. When mine died I decided I don't use one often enough to warrant taking up the space in my kitchen. (tiny kitchen).
Sandi sure will try your way of preparing the cabbage. I do something along the same line but use the large swiss chard leaves that of course come from the garden. They are pretty good as well. What other leaves do others use?
Just so you know I don't think the Swiss Chard changes taste too much - What I do is prepare the leaves by washing and cutting off the stem. As I take a leaf I break down the spine with my thumb making them easier to roll. I use the same mixture as I would use for cabbage rolls but add 1 Tablespoon dehydrated onion, 1 teaspoon garlic and depending on taste probably 2 teaspoons oregano. I then pour over a bottle of tomato sauce or Ragu such as original or roasted garlic. I usually bake in the oven at 325 for approximately 1 hr or so. Today I have tried some in the Crock Pot as well but they aren't finished yet so will test later.
I made two batches on Sunday - one I baked and the other I did in the crock pot - preferred the ones from the oven as they were more firm even with basting once in a while. The crock pot seemed to break the leaves down to much just like over boiling. Jackie if you have Swiss Chard try just a small batch - I use extra lean ground Beef and let me know what you think.
Edited only to remove the Easter Egg from the Easter Egg Hunt
I think the long cooking in the crock pot would break down the swiss chard a lot faster than cabbage. I find when I cook them in the oven the middle is cooked but the cabbage leaves are tough. I'm sure preboiling them would help BUT then the whole thing becomes way too much trouble again. I had to find something easy or not make them at all. Freezing breaks down the cabbage so it doesn't have to be cooked as long.