Servings: 4-6Prep Time: 30 minutes Cook Time: 4-5 hours
1 large head cabbage, cored
1 – 1.5 pounds ground meat (any mixture of beef, pork sausage, and turkey works great)
1 cup cooked rice
1 carrot, peeled and shredded on the large holes of a box grater
1 large can of tomato puree
1/2 of a medium onion, very thinly sliced
Core the cabbage and steam in a covered sauce pot for about 10 minutes, until the leaves easily peel off. Set aside.
Make the filling by mixing together the ground meet, rice and shredded carrot.
Pour a third of the tomato puree into the bottom of a crock pot; sprinkle half of the sliced onion on top.
Peel all the leaves off of the head in cabbage, trying to keep all whole. Half leaves work just as well.
Take one leaf and put a handful of the filling mixture in the middle. Pull up the bottom of the leaf over the filling, fold in the sides, and roll into a tight bundle. Place in the crock pot.
Repeat filling and rolling the leaves until you run out of filling. If there is more cabbage left than filling, just cut it up and layer in the crock pot with the rest of the rolls.
When you finish one layer in the crock pot, just continue to build another layer on top.
When the crock pot is full, pour the rest of the tomato puree on top and sprinkle the remainder of the onion. Cover and cook on low for 4-5 hours.
Submitted by: katieiacobellis on November 10, 2011