Crockpot Cabbage Rolls
- 1 small head of cabbage
- 1-8 oz can tomato sauce
- 3/4 c. instant rice
- 1/2 c. cracker crumbs
- 1 large egg, beaten
- 2 cloves garlic, minced (or use garlic powder)
- 1 large onion, chopped (or a pack of onion soup mix)
- 1 1/2 lbs ground beef, pork, or turkey
- 2 -14.5 oz cans diced tomatoes
- 1/2 cup water
- 2 t. salt
- 1 t. pepper
- parmesan cheese, optional
Place the head of cabbage in boiling water and cook just until the leaves start to fall off.
Peel off at least 12 large leaves and set to the side.
Make a V-cut to remove the large vein from the bottom of each leaf.
Combine the tomato sauce, rice, cracker crumbs, egg, garlic, and onion soup mix (or the onion).
Mix in the ground beef and combine well.
Take about 1/3 cup of the meat mixture and place it in a cabbage leaf.
Fold in the sides of the leaf and overlap the ends.
Roll up to seal in the filling. Use a toothpick to hold closed.
Repeat with remaining leaves and meat mixture.
Place the rolls in the bottom of a crockpot.
Combine the water with the tomatoes and pour over the rolls.
Cover and cook on low for 6-7 hours.
Top with parmesan cheese, if desired. Sprinkle with salt and pepper, serve hot.