Slow-Cooked Cabbage Rolls

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 .