Slow Cooker Cabbage Rolls

This is one of the ways I use the CSA cabbage. It is one of the most unattractive recipes I've ever encountered, but it tastes really good! Also, I have a pretty powerful slow cooker and cooking this for 8 to 9 hours as directed would be way too much. 6 or 7 does it for me. So you might want to keep an eye on it. And finally, I learned this year that the cabbage rolls freeze really well. I made them up to the point of putting them in the slow cooker, but put them in the freezer instead. Several months later I took them out, put them in the slow cooker (still frozen), mixed up the tomato sauce and added it, and cooked. Never would have known they'd been frozen, and they made a really nice winter meal. -Nancy

Slow Cooker Cabbage Rolls
1/2 c. uncooked white rice
12 leaves cabbage
1 egg beaten
1/4 c. milk
1/4 c. minced onion
1 lb. ground beef
1 1/4 tsp. salt
1 1/4 tsp. pepper
1 (8 oz) can tomato sauce
1 Tbls. brown sugar
1 Tbls. lemon juice
1 tsp. Worcestershire sauce

In a saucepan bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.

Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.

In large bowl, combine 1 cup cooked rice, egg milk, onion, ground beef, salt and pepper; stir well to combine. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.

In small bowl, combine tomato sauce, brown sugar, lemon juice and Worcestershire. Pour over cabbage rolls. Cover and cook on low 8 to 9 hours.

Vegetable and Chickpea Curry

This recipe is from Cooking Light - I am not an avid user of my crock pot, so I went searching for something. Serve this over couscous. For my kids I would just give them couscous with some sauce and some veggies on the side. - Susie

Vegetable and Chickpea Curry
1 tablespoon olive oil
1 1/2 cups chopped onion
1 cup sliced carrots (1/4 inch thick)
1 tablespoon curry powder
1 teaspoon brown sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
1 serrano chili, seeded and minced
3 cups chickpeas/garbanzo beans (cooked or canned)
1 1/2 cups cubed peeled baking potato
1 cup coarsely chopped green bell pepper
1 cup cut green beans (1 inch)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1-14.5 oz can diced tomatoes, undrained
1-14oz can vegetable broth
3 cups fresh baby spinach
1 cup light coconut milk
lemon wedges

Heat oil in a large skillet over medium heat. Add onion and carrot, cover and cook 5 minutes or until tender. Add curry powder and next 4 ingredients, cook 1 minute, stirring constantly. Place onion mixture in a 5 quart slow cooker. Stir in chickpeas and next 8 ingredients. Cover and cook on high heat setting 6 hours or until vegetables are tender. Add spinach and coconut milk, stir until spinach wilts. Serve with lemon wedges. (6 servings)

Slow Cooker Salsa Chicken

I find this to be quite wet so I drain it if I'm serving it as soft tacos. I've also used it (drained) to make chicken nachos and chicken quesadillas. The leftovers freeze well. -Julie

Slow Cooker Salsa Chicken
4 boneless, skinless chicken breasts
1 onion, chopped
1 15-oz. can black beans, drained and rinsed
3 cups jarred salsa
1 15-oz. can corn, drained
shredded cheddar cheese, sour cream, cilantro for topping (optional)

Pour 1 c salsa and chopped onion in slow cooker. Add chicken, then add beans and remaining salsa. Cook on low for 6-8 hours.

During last half hour, add corn.

When ready to eat, remove chicken from slow cooker and shred it with two forks. Put shredded chicken back in slow cooker and stir well.

Serve in bowls over rice or as tacos with soft tortillas. Offer shredded cheddar cheese, sour cream and cilantro as toppings.