Slow Cooker Cabbage Rolls

Submitted by CookingONTheSide

"From Taste of Home"

 

• Ready In: 6hrs 20mins
• Ingredients: 11
• Serves: 6

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.