Ingredients1 large head cabbage
1 can 8 ounces tomato sauce
3/4 cup quick-cooking rice
1/2 cup chopped green pepper
1/2 cup crushed saltines about 15 crackers
1 egg, lightly beaten
1 ounce onion soup mix
1-1/2 pounds lean ground beef 90% lean
1 can 46 ounces) V8 juice
Salt to taste
Grated Parmesan cheese, optional
DirectionCook 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 a 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-qt. slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160 Just before serving, sprinkle with salt and cheese if desired
Source : spicetwist