- 4
- 25 mins
Ingredients
- 1 Large head of Cabbage
- 2 Cans Tomato sauce(one 15 oz. & One 8 oz.)
- 1 small onion, chopped
- 1/3 cup uncooked long grain rice
- 2 Tbs. chili powder
- Salt and pepper to taste
- 1 lb. ground beef
Preparation
Step 1
Directions
In a Dutch oven, cook cabbage in boiling water just until leaves fall
off head. Set aside 14-16 large leaves for rolls. (Refrigerate
remaining cabbage for another use.) Cut out the thick vein from the
bottom of each reserved leaf, making a V-shaped cut.
In a large bowl, combine 8 oz. of tomato sauce, onion, rice, chili
powder, salt and garlic powder. Crumble beef over mixture; mix well.
Shape into 2-in. balls. Place one meatball on each cabbage leaf;
overlap cut ends of leaf. Fold in sides, beginning from the cut end.
Roll up completely to enclose meatball. Secure with toothpicks.
Place in a 5-qt. slow cooker. Pour remaining tomato sauce over
cabbage rolls. Cover and cook on low for 8 hours or until meat is no
longer pink and cabbage is tender. Discard toothpicks
Yield: 4-6 servings.