Stuffed Cabbage with Cranberries
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Ok Ladies and Gentlemen, here’s my recipe… Please know that I don’t measure very much, but these are the ingredients and the approximate...
Stuffed Cabbage with Cranberries – A delicious recipe for the slow cooker
- 1 Package Ground Turkey
- 1 Cup Cooked Brown Rice
- 1 Onion and Garlic Clove, sauteed
- 1 Head of Green Cabbage
- 1 Can Chicken Broth
- 1 Can Tomato Sauce
- 1 Can Cranberry Sauce
Steam the cabbage and pull leaves off as they soften. I find that a pair of silicone-coated tongs works great to do this.
Place several leaves on the bottom of the slow cooker.
Mix sauteed onions and cooked rice with raw turkey.
Using steamed cabbage leaves, put a small amount of the turkey mixture at the core end of the leaf, rolling, and folding the leaf in to make a little pouch.
Place these pouches in the slow cooker until it's full and you're out of the turkey mixture. Then pour the three cans over the top.
Walk away. Do not lift the lid, do not stir, do not think about it until it's bubbling and smells delicious! (Usually about 6 hours on low for my slow cooker, although mine seems to run hot.)
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