Ingredients

The following ingredients have 6 Servings
  • 1 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 rice chex or 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)

Instruction

  • Cook 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, chex 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.