Front Burner

I've always been a huge fan of cabbage rolls but never really had the courage to attempt to make them. When I ran across this recipe I decided it was time. I admit you have to put forth a little initial effort. But when you turn the crockpot on, walk away and smell them cooking all day long, the effort seems more than worth it.

*serving suggestion, roasted potatoes and steamed veggies*

Slow-Cooked Cabbage Rolls

1 large head cabbage
1 egg, beaten
1 can (8 ounces) tomato sauce
3/4 cup quick cooking rice (I opted for the brown variety)
1/2 cup chopped green pepper
1/2 cup crushed saltines (about 15 crackers)
1 (1 oz.) packet onion soup mix
1 1/2 lbs lean ground beef
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. Cut out thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.

In a large bowl, combine the egg, tomato sauce, rice, green pepper, cracker crumbs and soup mix. Crumble beef over mixture and mix well. Place about a 1/3 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. (*this is one thing I would do differently... secure with toothpicks... some of my rolls ended up opening up while cooking*)

Place cabbage rolls in a 3-qt slow cooker. Pour V8 juice over rolls. Cover and cook on low for 6-7 hours. Just before serving sprinkle with salt and cheese if desired.