Total Time
6hrs 20mins
Prep 20 mins
Cook 6 hrs

From Taste of Home

Ingredients Nutrition


  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.