Slow cooker recipes

Pot au feu with stuffed cabbage rolls

The literal translation of "pot on the fire" refers to the way this old standard was originally cooked, in a huge cast-iron pot directly in the fireplace. Any combination of vegetables and meat can be used, and the French versions are as numerous as there are regions of the country.
2H 30M



1.Place veal, carrot, leek, turnip, whole onions, bay leaf, stock and the water in large saucepan; bring to a boil. Reduce heat; simmer, uncovered, about 1 1/2 hours or until veal is tender. Remove veal; when cool enough to handle, remove meat from bones and chop it coarsely.
2.Remove 12 large leaves from cabbage; cook, uncovered, in batches, in large saucepan of boiling water 3 minutes. Drain leaves on absorbent paper. Finely chop enough of the remaining cabbage to make 1/3 cup; reserve remaining cabbage for another use.
3.Meanwhile, using hand combine pork, chicken, egg, onion, breadcrumbs and chopped cabbage in large bowl; divide mixture among cabbage leaves. Roll leaves to enclose filling, secure with toothpicks.
4.Return veal meat to vegetable mixture in pan, add cabbage rolls; bring to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until cabbage rolls are cooked through. Divide cabbage rolls among serving bowls; ladle soup over top.

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