 | | Directions |
- Remove any discolored or badly damaged leaves from the cabbage and put the whole head into a large pot with an inch or two of water. Cover and simmer until the outer leaves peel off easily, 5 - 10 minutes (or put in a plastic bag and microwave a minute, remove softened leaves and repeat until you have enough leaves). Reserve remaining cabbage for another use.
- While the cabbage softens, heat oil in a skillet and cook onions (and any other vegetables such as carrot celery, etc that you may wish to add) about 5 minutes. Add crumbled ground meat and cook a few more minutes, until no longer pink.
- Drain off any excess fat that may have accumulated and stir in rice. Add salt and pepper to taste.
- Put about 1/3 cup (depending on size of leaf) in the center of a cabbage leaf and roll up, folding stem in first. As each leaf is finished, put it in the slow cooker, seam side down. Pour tomatoes over, cover and cook on low for 7 - 8 hours, or on high 3 -4 hours.
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Prep Time: 30 minutes
Cook Time: 6 or more hours
Container: 4 - 6 quart slow cooker
Servings: 6
|  | | Ingredients | | - | | 1 large head of cabbage |
| - | | 1 onion, chopped |
| - | | 1 tablespoon oil or butter |
| - | | 1 pound lean ground meat (beef, lamb, turkey) |
| - | | 1 cup cooked rice |
| - | | 1 28 oz. can diced, seasoned tomatoes |
| - | | salt and pepper |
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