Recipes for Tasty Crockpot Meals: Crock-Style Beans With Ham and Dutch Style Beef and Cabbage

When I hear people say they don't have a crockpot or that they have one but never use it, I am shocked. I personally think they are one of the best kitchen items ever invented. What could be easier or more economical for the busy cooks of today? Crockpots and slow cookers are so versatile, you can cook almost any type of meal in them. Today's article gives you a choice of two very different dishes from Beans with Ham to Beef and Cabbage, a nod to the Dutch part of my heritage. One or maybe both are sure to suit your family.

CROCK-STYLE BEANS WITH HAM
1 lb dry navy beans
8 cups water
6-oz diced cooked ham
1 cup chopped yellow onion
1/2 cup molasses
1/4 cup packed brown sugar
1 tsp mustard
1/2 tsp pepper

In a Dutch oven or large saucepan, bring the beans and water to a boil; reduce heat and simmer, covered, 1 hour. Remove from the heat and allow to cool somewhat. Drain the beans, reserving a cup of the liquid.

In crockpot, place the beans, cup of liquid, ham, onion, molasses, brown sugar, pepper and mustard. Cover and cook on low heat 12 hours.

DUTCH-STYLE BEEF AND CABBAGE
1 1/2 lb round steak, 3/4-inch thick
2 tbsp all-purpose flour
1 tsp salt
1/4 tsp pepper
2 tbsp canola oil
3 large yellow onions, sliced
3/4 cup hot water
1 tbsp vinegar
2 tsp instant beef bouillon granules
1 small head cabbage

Trim any excess fat from the steak and cut meat into cubes. Combine the flour, salt, and pepper; coat meat on both sides with mixture.

In a skillet over medium-high heat, heat the oil. When the oil is hot, quickly add the steak and brown on all sides. Drain off the fat and place the meat into a slow cooker or crockpot.

To the meat in the pot, add the onions. In the same skillet meat cooked in, combine the hot water, vinegar, and bouillon granules. Stir, scraping bits from the skillet. Pour the mixture into the pot with the beef and onions. Cover the pot and cook on low for 8 hours.

About 15 minutes before serving time, cut the cabbage into 4 or 5 wedges and cook in a large sauce pan of boiling, salted water until tender, 10 to 15 minutes. Drain well.

To serve, pour the beef mixture over the cooked cabbage wedges.

Enjoy!

For more of Linda's slowcooker/crockpot recipes visit http://grandmasslowcookerrecipes.blogspot.com
For her large collection of old fashion recipes visit her at http://grandmasvintagerecipes.blogspot.com

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Crock Pot - Pigs in a Blanket Cabbage Rolls Recipe

When it comes to crock pot cooking (using a slow cooker), I enjoy using mine all year long. One of the recipes I enjoy making in it are Cabbage Rolls, which are also known as Pigs In A Blanket.

This recipe does take some preparation time, but is well worth your efforts.

To Prepare Cabbage: Fill a large stock pot with water and bring to a rapid boil. Take the core out of each head of cabbage. Place head into boiling water, cover and cook for 5 minutes, remove from water immediately. With one head, start taking the leaves off, being careful not to tear them. They should be pliable, if not, place back into the water for an additional minute or two.

Cabbage Rolls

2 large heads cabbage

2 to 3 lbs. lean ground beef

1 large onion, chopped

6 cups cooked rice

1 hot pepper, finely diced

1 teaspoon paprika

1 teaspoon salt

1 can tomato soup

1/2 can warm water

Fry the lean ground beef and chopped onion in a large skillet over medium heat until it's not longer pink; drain grease. In a large mixing bowl, combine the cooked ground beef mixture with cooked rice, diced hot pepper, paprika and salt, set aside.

On a clean surface, such as a cutting board, place 2 to 3 tablespoons of meat mixture onto the center of the cabbage leaf. Overlap the sides of the leaf and roll. Repeat until your meat mixture is completely used up.

Place rolls into your slow cooker (crock pot) and pour the can of tomato soup over top along with a 1/2 can of warm water. Turn the dial to high heat, cover and slow cook them for 4 hours or until done.

If desired, you can freeze the left-overs for up to 6 months in your freezer as this recipe will make approximately 25 to 35 cabbage rolls. 

Shelly Hill has been working from home in Direct Sales since 1989 and is a Manager with Tupperware. Shelly enjoys cooking and baking for her friends and family. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe blog at http://wahmshelly.blogspot.com for additional free recipes.

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2 Crockpot Recipes With Cabbage

Cabbage is a healthy choice but a lot of people avoid it because they think it is boring. There is no such thing as a boring vegetable though, just boring preparation methods. A heap of boiled green leaves on the side of the plate is not very appetizing but what about freshly made cabbage rolls in a tomato sauce or beef and vegetable casserole? There are ways to make this nutritious vegetable appealing.

This leafy, green ingredient is rich in vitamins A, B, C and E. Vitamin A is good for your eyes and skin, vitamin B boosts your metabolism and keeps nerve endings intact, vitamin C is an antioxidant and fat burner and vitamin E is a fat-soluble antioxidant which is great for your skin.

This vegetable is also economical to buy and can be used in a lot of different recipes. If you used to have trouble convincing your kids to eat their greens, you will not have any problems if you make one of the following tasty crockpot recipes.

How To Make Easy Cabbage Rolls

These rolls, which are also known as dolma, are a delicacy in the Middle East and in Eastern Europe. If you want to make cabbage rolls in your crockpot, you will need to boil twelve cabbage leaves for three minutes or until they go limp, then drain off the water. Stir a cup of cooked rice with a pound of browned ground beef.

Add a beaten egg, quarter of a cup of milk, a finely chopped onion and some salt and black pepper. Put quarter of a cup of the beef mixture on each leaf and roll the ends over, folding in the sides, to form rolls. Arrange them in the slow cooker.

Stir a tablespoon each of lemon juice and brown sugar into a can of tomato sauce and add a teaspoon of Worcestershire sauce. Pour this mixture over the cabbage rolls and cover the crockpot. Cook for eight hours on low. This recipe serves six and you can freeze any leftovers.

How To Make Crockpot Beef Casserole

Casseroles are always hearty and delicious and you can use cabbage to make a healthy, full-flavored casserole recipe in the slow cooker. You need to brown two pounds of ground beef and drain off the fat.

Shred a cabbage and chop an onion. Cover the bottom of your slow cooker with either tomato juice or beef broth and layer the vegetables in there, as well as the beef and some garlic salt, oregano, red pepper flakes and thyme for flavor. Repeat these layers, ending with beef.

Top the casserole with one pound of canned tomatoes (do not drain the can first) and some extra oregano. Cook it on high for an hour, the stir it. Cook on low for nine hours. This recipe feeds three or four people and it is perfect if you are going to be out all day and you are not sure what time you will get home because the casserole can cook from eight to ten and a half hours and still be fine.

Cabbage is used in some of the very best crockpot recipes including cabbage rolls, beef and cabbage casserole and more. There are hundreds more healthy crockpot recipes if you want to make something for your family which is both delicious and nutritious.

The Best Crockpot Recipes Start With Our Recipes - BestCrockpotRecipes.net

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