Slow Cooker Cabbage Rolls, Barbecued Ribs

COOKING RECIPES

Slow Cooker Cabbage Rolls

Ingredients:

24	large cabbage leaves
2 lbs.	ground beef
2 cups	cooked white rice
1	16 oz. can crushed tomatoes
1	6 oz. can tomato soup
1/2 cup	finely chopped onion
2 tsps.	salt
1/2 tsp.	pepper

Directions:

Core cabbage head. Immerse cabbage head in large pot of boiling water for about 3 minutes or until cabbage is limp. Separate leaves from head of cabbage. Combine ground beef, rice, salt and pepper. Sauté onions till clear color, mix into meat and rice mixture.

Place 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends over meat.

Place in slow cooker. Combine tomato soup and tomatoes. Pour over cabbage rolls. Cover and cook on low 7-9 hours.

Barbecued Ribs

Ingredients:

1	1/2 lbs	pork loin back ribs
1/4 cup		packed brown sugar
1/2 tsp.		pepper
1	Tbs.	liquid smoke
2		garlic cloves, chopped
1/2 tsp.		salt
1		small onion, sliced
1/4 cup		cola
3/4 cups		barbecue sauce

Directions:

Spray inside of slow cooker with cooking spray. Remove inner skin from ribs. Mix brown sugar, pepper, liquid smoke, garlic and salt; rub mixture into ribs. Cut ribs into 4-inch pieces. Layers ribs and onion in slow cooker. Pour cola over ribs. Cover and cook on low heat setting 8 to 9 hours or until tender. Remove ribs from slow cooker. Drain and discard liquid. Pour barbecue sauce into shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on Low heat setting 1 hour.

COOKING RECIPES

Carolina Barbecued Pork

Ingredients:

2		onions quartered
2	Tbs.	brown sugar
1	Tbs.	paprika
2 tsp.		salt
1/2 tsp.		pepper
1		4-6lb boneless pork butt or shoulder roast
2/3 cup		cider vinegar
4 tsp.		Worcestershire sauce
1 tsp.		crushed chili peppers
1	1/2 tsp.	sugar
1/2 tsp.		dry mustard
1/2 tsp.		garlic salt
1/4 tsp.		cayenne pepper
		French bread baguettes cut in half lengthwise.

Directions:

Place onions in stoneware. Combine brown sugar, paprika, salt and pepper. Rub seasonings over roast, and place in slow cooker. Combine vinegar, Worcestershire sauce, crushed chili peppers, sugar, mustard, garlic salt and cayenne. Stir to mix well. Drizzle 1/4 of vinegar mixture over roast. Cover and refrigerate remaining vinegar mixture. Cover slow cooker and set on Low for 10 to 12 hours or 5 to 6 hours on High. Remove meat and onion and drain. Chop or shred meat and chop onions. Place shredded pork in baguettes. Drizzle remaining vinegar mixture over sandwiches.

Herb Roasted Lamb

Ingredients:

4	large potatoes, cut into cubes
1 tsp.	salt
6 cloves	fresh garlic, peeled and crushed
	zest of 1 lemon.
4	sprigs fresh rosemary
1	boneless leg of lamb, trimmed and tied
2 Tbs.	olive oil
1/2 cup	dry white wine

Directions:

Place the potatoes in the bottom of the slow cooker. In a bowl, mix the salt, garlic, lemon zest and rosemary together. Rub all over the lamb. Heat the olive oil in a large frying pan and brown lamb evenly on all sides to lock in juices. Place the browned lamb in the slow cooker. Pour in the wine. Cook on Low for 10-12 hours.