You don’t have to tell me, I know, I know. I’m crazy and that it’s totally opposite of slow cooker season.
However, I needed some good old Pennsylvania cuisine, plus it’s Sunday, we’ve got a whole rainy afternoon to kill. It’s the darn monsoon gloom, July tends to get bad around these parts.
Pigeons it is!
While Mr. B and I took advantage of some new and old comedy movies, the pigeons were simmering and steaming away in the slow cooker. Gosh, y’all! The house smelled simply amazing and had us both reminiscing of our Sunday dinners at home.
We vegged as the heavenly familiar aromas just wafted through the apartment and then finally at 5 on the dot, we indulged! These pigeons were packed with delicious flavor. Heavy on the pepper, garlic, onion, green peppers, and of course cabbage leaves.
Slow Cooker Pigeons
Slightly adapted from Pioneering Today
1 small cabbage head
1/2 cup uncooked Korean rice
1 egg, beaten
1/4 cup milk
1/4 cup onion, minced
1 clove garlic, minced
1 small green pepper, chopped
1 tsp. salt
2 tsp. pepper
1 lb. lean ground beef or ground turkey
1 15 ounce can Newmans Own marinara sauce
2 Tbs. brown sugar
2 tsp. Worcestershire sauce
Boil a pot of water and add cabbage head, steam for 3 minutes and drain.
Combine the uncooked rice, egg, milk, onion, garlic, green pepper, beef, salt, and seasonings in large bowl. Place meat mixture in center of cabbage leaf and roll, tucking and folding all ends. Place seam side down in slow cooker.
Mix ingredients for sauce together and pour over rolls. Cook on low 8 hours in slow cooker.