Cabbage Wraps

Rolls w/ no Sauce

First off – I apologize for my delay – got totally sidetracked by holidaze & am doing my best.

This one started by going to a “german-type” restaurant & a) they didn’t even have pretzels b) lamb sausage on bed of sauerkraut w/ lame slice of rye bread sitting on top is NOT how to do it. So, I had bright idea @ about 12am after being schooled on how to make a French 75 – from Steve @ Sound Spirits – to make something German-area by lunchtime.

Woke up late & improvised, but they actually turned out pretty damn good. As mentioned, I’m kinda like the Bob Ross of the crock w/o the fro. You can screw it up, but you can make it better somehow (or at least learn a lesson). Basically, had to pre-cook meat & rice.

Ran to store & had to pre-cook meat & rice & didn’t get to let it sit all day like it should have…here goes:

  • 12 leaves cabbage (or so)
  • 1 cup uncooked white rice
  • 1 egg, beaten
  • 1/4 cup diced onion
  • 1 pound extra-lean ground beef
  • 1/4 cup bread crumbs (used non-herbed)
  • 1 1/4 tblsp salt (I never add the salt – if you want it later – thats your deal, man)
  • 1 1/4 tblsp ground black pepper
  • 1 cans diced tomatoes w/ juice
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • *secret thingy – added 1 red jalapeno to meat mixture – this was the hat trick

Making this thing:

  • Bring a large pot of water to a boil. Boil cabbage leaves for a few minutes – just look & see if the top ones start separating from head (hehe)
  • Pull leaves off, be careful not to rip them if you can – if so, screw it, set them aside to cool for wrapping
  • In large bowl, combine 1 cup rice, egg, milk, onion, ground beef, pepper, bread crumbs & jalapeno.
  • Place enough meat in each leaf to even them out – then roll them up, sorta like making a burrito, but in German…plus, you get to put a toothpick thru them.
  • Mix can of tomatoes, lemon juice & worcestershire sauce together / pour half in crock, add the rolls then pour other half on top.
Rolls w/ Sides

Drop in crock for 8hrs. As mentioned, I had to hurry so put it on for 4hrs & turned out great.


You can drop diced up potatoes on top of the mixture @ 2hrs (so as not to get mushy) or just boil some & pour leftover crock sauce on them (German gravy?)

Nice crusty bread works too for sopping up.

End result: excellent filling dish & not terribly hard to make & you can say “scheisse” a lot while making.

Topf on! (loosely translated)


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