Slow Cooker Cabbage Rolls

Total Time: 6 hrs 20 mins Preparation Time: 20 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 1 large head cabbage
• 1 (8 ounce) can tomato sauce
• 3/4 cup quick-cooking rice
• 1/2 cup green pepper, chopped
• 1/2 cup saltine, crushed
• 1 egg, lightly beaten
• 1 ounce onion soup mix
• 1 1/2 lbs lean ground beef
• 1 (46 ounce) can v8 vegetable juice
• salt, to taste
• grated parmesan cheese (optional)

Recipe

• 1 cook cabbage in boiling water just until leaves fall off head.
• 2 set aside 12 large leaves for rolls; drain well (refrigerate remaining cabbage for another use).
• 3 cut out the thick vein from the bottom of each reserved leaf, making a v-shaped cut; set aside.
• 4 in large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix.
• 5 crumble beef over mixture and mix well.
• 6 place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf.
• 7 fold in sides, beginning from the cut end.
• 8 roll up completely to enclose filling; secure with toothpicks, if desired.
• 9 place cabbage rolls in a 3 quart slow cooker.
• 10 pour v8 juice over rolls.
• 11 cover and cook on low for 6-7 hours or until filling reaches 160 degrees f.
• 12 just before serving, sprinkle with salt and cheese, if desired.