Crock Pot Cabbage Rolls Stuffed with Turkey Sausage

Disclosure: As a member of the Jennie-O Switch Circle, I am provided with products throughout the year in exchange for an honest review. All opinions are 100% my own.

Happy St. Patrick’s Day my friends. What are your plans for today, will you be heading out this evening for dinner and brew with family and friends? Or will you be spending a quiet Friday night at home with your spouse or significant other? Regardless of what your plans are, please be safe and have a wonderful weekend.

This Friday Foodie Feature recipe is one that I think you might really enjoy as it’s relatively easy to make because the hardest part was peeling the cabbage leaves without tearing them apart.

I read a trick about freezing the whole head of cabbage first and then running it under warm running water or either steaming it first neither one of which I tried.

However, if you decide to make this recipe and do use one of these tricks, come back let me know which one.

Ingredients:

1 – Head of Cabbage or 10-12 large leave, separated from the core
1 – 16 0z package of Jennie-O All Natural Turkey Sausage – cooked thoroughly (165 degrees F which is approximately 15-20 mins)
1 – egg beaten
1/4 cup milk
1/4 cup chopped onion
1 – cup cooked rice
2 – teaspoons seasoning salt
1 – 15 oz can of tomato sauce
2 – tablespoons lemon juice
2 – tablespoons brown sugar
1 1/2 teaspoons Worcestershire sauce

Instructions:

Peel and drop cabbage leaves into boiling salted water; cover and cook for 3 minutes or just until pliable.

Coat a frying pan with a non-stick cooking spray, on medium heat to cook the Jennie-O Lean Turkey Sausage for approximately 15-20 mins or 165~ degrees.

In a bowl, combine beaten egg, milk, onion, rice and 1 teaspoon of seasoning salt, stir to mix well.

Drain and add cooked Jennie-O Lean Turkey Sausage to the mixture, stir and spoon into a cabbage leaf. Roll the leaf and place it into the Crock Pot (fasten with toothpicks if desired). Repeat with the remaining leaves and meat mixture. Sprinkle with seasoning salt.

Combine tomato sauce, lemon juice, brown sugar, and Worcestershire sauce; stir and pour over cabbage rolls.

Cover and cook on low 4 to 5 hours or on HIGH for 2 to 3 hours (depending on your Crock Pot model – check after 2 hours to ensure the tomato sauce is not burning).