Slow-cooked Cabbage Rolls


1 large head of cabbage

1 can (8 ounces) tomato sauce

¾ cup quick-cooking rice

½ cup chopped green pepper

½ cup crushed saltines

(about 15 crackers)

1 large egg, lightly beaten

1 ounce onion soup mix

1½ pounds lean ground beef    

(90 percent lean)

1 can (46 ounces) V8 juice

Salt to taste

Grated Parmesan cheese, optional


Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. (Refrigerate remaining cabbage for another use.) Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.

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

Place about ⅓ cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks 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 or until filling reaches 160 F. Just before serving, sprinkle with salt and cheese if desired.