Slow Cooker Cabbage Rolls |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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Ingredients:
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) |
Directions:
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.
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