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Before you jump to Stuffed Cabbage recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Inside the Kitchen.
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Maybe the food is not quite as good when cooked in the microwave, but it will save you money to use it over your oven. When you find out it will require 75% more energy to cook in the oven, you may look for more ways to use the microwave. Countertop appliances can boil water or even steam vegetables faster than your stove, and use a lot less electricity. You might think that you save energy by washing your dishes by hand, however that is not true. Mainly if you ensure that the dishwasher is full previous to starting a cycle. Conserve even more money by air drying or cool drying your dishes instead of heat drying them.
As you can see, there are many little items that you can do to save energy, and also save money, in the kitchen alone. It is reasonably straightforward to live green, after all. A lot of it truly is basically utilizing common sense.
We hope you got benefit from reading it, now let’s go back to stuffed cabbage recipe. To cook stuffed cabbage you need 8 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Stuffed Cabbage:
- Provide 500 g lean mince
- You need 1 teaspoon Cinnamon
- Take 1 teaspoon salt
- Get 1 teaspoon pepper
- Get 50 g brown rice uncooked
- Prepare 8 cabbage leaves
- Prepare 1 can chopped tomatoes
- Prepare 1 egg
Instructions to make Stuffed Cabbage:
- Place cabbage leaves in a pan of boiling water. Remove the pan from the heat. This takes about 5 mins to soften the leaves
- When done drain and cool in cold water until needed
- In a bowl. Add the uncooked rice, mince, egg, salt, pepper and cinnamon and mix
- Grab a handful of the mince mix and make a firm ball, place on one of the cooled cabbage leaves
- Wrap the mince in the leaf. Use a second leaf if required and fix with a wooden skewer
- Repeat the above until all the mix has gone. Place cabbage wraps in a slow cooker
- Cover with the tinned tomatoes and cook for 5 to 6 hours on low
- I served mine with pasta but I think mashed potato would also have worked
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