Cabbage Rolls

By á-3757

Ingredients

• 1 large head cabbage
• 1 can (8 oz) tomato sauce
• 3/4 c. quick-cooking rice
• 1/2 c. chopped green pepper
• 1/2 c. crushed saltines
• 1 oz. dry onion soup mix
• 1 1/2 lbs. lean ground beef (90)
• 1 can (46 oz) V8 or spicy V8 juice

Preparation

Step 1

Cook cabbage in boiling water just until leaves fall off head. Set aside 12 larges leaves for rolls, drain well. Cut the thick vein from the bottom of each leaf, making a v shaped cut. Set aside.

In a large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs and soup mix. Crumble beef over mixture and mix well. Add salt to taste.

Place about 1/3 cup of meat on each leaf, overlapping ends of leaf. Fold in sides. Roll up completely to enclose filling. Secure with toothpick 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.