Crock Cabbage Rolls

By Tonya_Speed

NUTRITION per serving: 427 Calories; 21g Fat; 26g Protein; 33g Carbohydrate; 2g Dietary Fiber; 109mg
Cholesterol; 408mg Sodium. Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 1 1/2 Vegetable; 2 Fat. Points: 10

Ingredients

• 1 head cabbage
• 1 1/2 pounds extra-lean ground beef
• 1 cup brown rice, cooked
• 3/4 cup chopped onion
• 1 egg
• Salt and pepper to taste
• 12 ounces V-8 vegetable juice
• 1 (14.5-oz.) can diced tomatoes
• 1/2 teaspoon thyme

Preparation

Step 1

If you haven't already prepared the cabbage, remove outer leaves from the head carefully, trying to keep them whole. Scald in boiling water just till wilted (about 5-8 minutes) and then drain them on paper towels to cool. Chop some of the remaining cabbage and place in the bottom of slow cooker. In a large bowl, combine meat, cooked rice, onion, egg and salt and pepper; blend well. Place about 1/4 cup of the meat mixture in the center of each cabbage leaf and fold sides toward the center, then roll up, envelope-style, securing each with a toothpick. Stack rolls evenly on top of chopped cabbage in slow cooker. Combine salt and pepper, V-8 juice, tomatoes, thyme; pour over cabbage rolls. Cover and cook on low heat setting for 7 to 9 hours.

SERVING SUGGESTION: Garnish with sour cream and serve with carrot slaw and plenty of dark rye bread. (Carrot slaw - shredded carrots, apple chunks and raisins tossed with a little mayo).