The filling is prepared and mixed in the food processor. The actual cabbage rolls are made in the crockpot. Serve it over egg noodles. From "Family Circle" magazine.
Bring a large pot of salted water to a boil and cook cabbage about 15 minutes.
Peel off 9 leaves (they should be pliable); remove tough stems and cut each leaf in half.
Shred remaining cabbage and place in the bottom of the crockpot.
Meanwhile, in a large skillet, heat oil over medium heat and cook onion until it begins to soften, about 5 minutes: add garlic, cinnamon, and nutmeg, cook 1 minute.
Remove half of the onion mixture and set aside; turn off heat to the skillet and stir in tomato sauce, brown sugar, and vinegar.
In a food processor, pulse bread and milk to form a paste.
Add reserved onion, ground beef, salt and pepper; pulse to combine well.
On a work surface, place cabbage leaves with stem ends facing you.
Spoon 2 heaping tablespoons of the meat mixture and roll up; place roll, seam side down, in the crockpot.
Pour the sauce over top; cover and cook on LOW for 5 hours.
Meanwhile, cook egg noodles according to package instructions.