Prep : 20 minutes Cook : 6 hours Makes 6 servings
1 large head cabbage
1 egg , beaten
1 can (8 ounces) tomato sauce
3/4 cup quick-cooking rice
1/2 cup chopped green pepper
1/2 cup crushed saltines (about 15 crackers)
1 envelope onion soup mix
1-1/2 pounds lean ground beef
1 can (46 ounces) V8 juice
*** salt to taste
Grated Parmesan cheese optional
1. Cook cabbage in boiling water just until leaves fall of head . Set aside . 12 large leaves for rolls , drain well .(Refrigerate remaining cabbage for another use) . Cut out the thick stem vein from the bottom of each reserved leaf , making a V-shaped cut ; set aside .
2 . In a bowl , combine the egg , tomato sauce , rice , green pepper , cracker crumbs and soup mix . Crumble meat over mixture and mix well . Place about 1/3 cup meat mixture on each cabbage leaf . Fold in sides , beginning from the cut end . Roll up completely to enclose filling . Secure with toothpicks if desired .
3 . Place cabbage rolls in a 3-quart slow cooker . Pour V8 juice over rolls . Cover and cook on low for 6 to 7 hours or until filling reaches 160* . Just before serving , sprinkle with salt and cheese if desired .
This recipe is good for people on the go , it's a lifesaver . It's great to have dinner ready when you walk in the door .