Slow Cooker Cabbage Rolls

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READY IN: 6hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook cabbage in boiling water just until leaves fall off head.
  • Set aside 12 large leaves for rolls; drain well (refrigerate remaining cabbage for another use).
  • Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
  • In large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix.
  • Crumble beef over mixture and mix well.
  • Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf.
  • Fold in sides, beginning from the cut end.
  • Roll up completely to enclose filling; secure with toothpicks, if desired.
  • Place cabbage rolls in a 3 quart slow cooker.
  • Pour V8 juice over rolls.
  • Cover and cook on low for 6-7 hours or until filling reaches 160 degrees F.
  • Just before serving, sprinkle with salt and cheese, if desired.
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