Yummy Meatball Cabbage Rolls (Crock Pot)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 7hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cook cabbage in boiling water only until the outer leaves fall off the head, about 3 minutes.
  • Remove cabbage from water and removed as many leaves as will come off easily.
  • Reserve 14-16 large leaves for rolls. Return cabbage to water if more leaves are needed.
  • Remove the thick vein from each leaf.
  • In a bowl, combine 8 oz. of tomato sauce, onion, rice, chili powder, salt and garlic powder.
  • Crumble beef over mixture; mix well.
  • Shape into 2 inch balls.
  • Place one meatball on each cabbage leaf; fold in sides.
  • Starting at an unfolded edge, roll up leaf to completely enclose meatball.
  • Secure with toothpicks. Place in a 5 quart slow cooker.
  • Pour remaining tomato sauce over rolls; cover and cook on low for 7-8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks.
Advertisement