Ingredients

The following ingredients have 8 Servings
  • 1 Head Fresh Cabbage
  • 1 Large Yellow Onion (Diced)
  • 2 Pounds Extra Lean Ground Beef
  • 1 Cup Cooked White Rice
  • 3 Large Eggs
  • 1 Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Black Pepper
  • 10.75 Ounces Canned Tomato Soup
  • 11.5 Ounces Vegetable Juice (Such As V8 Brand)
  • 2 Tablespoons Worcestershire Sauce

Instruction

  • Core the head of cabbage and carefully remove each individual leaf off of the head and wash to remove dirt.
  • Place clean cabbage leaves inside a steamer (or use a large pot with a steamer basket and tight fitting lid) and steam of 60 seconds. Remove steamed leaves and cool leaves by placing them in a bowl of ice water. Set aside.
  • In a large skillet on the stove-top cook the diced onions until translucent; about 3 to 5 minutes. Set aside.
  • In a large mixing bowl, add the raw ground beef, eggs, salt, pepper, cooked onions and rice and mix well with your hands to combine thoroughly.
  • Taking one steamed cabbage leaf at a time, add two to three tablespoons of the meat mixture on a cabbage leaf.
  • Using your hands, gather the meat on one end of the lead and neatly roll the cabbage leaf around the meat mixture.
  • Layer the rolled cabbage rolls into the bottom of a 3.5 quart casserole slow cooker or a 6 quart or larger oval slow cooker. Layering the rolls as you add them to the slow cooker until you have used all of the meat mixture.
  • In a medium mixing bowl, whisk together the canned tomato soup, vegetable juice and Worcestershire sauce.
  • Pour the tomato sauce evenly over the top of the cabbage rolls.
  • Cover and cook on LOW for 4 to 5 hours or until the meat filling inside the cabbage rolls is cooked through and no longer pink inside.
  • Garnish with chopped fresh parsley if desired before serving and ENJOY!