Busters Recipes

Crock Pot Stuffed Cabbage Rolls

1 large head cabbage, cored
3 cans (8 oz. ea.) tomato sauce, divided
1 small onion, chopped
1/3 cup uncooked long grain rice
2 TB chili powder
Salt and garlic granules, to taste
1 lb. lean ground beef

In a Dutch oven, boil the cabbage in boiling water just until leaves fall off
head. Set aside
14 to 16 large leaves for rolls. (Refrigerate remaining cabbage for another
use.) Cut out the
thick vein from the bottom of each reserved leaf, making a V-shaped cut.

In a large bowl, combine 1 cup of tomato sauce, onion, rice, chili powder,
salt and garlic powder.
Crumble beef over mixture; mix well. Shape into 2" balls. Place one meat ball
on each cabbage
leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end.
Roll up completely to
enclose meat ball. Secure with toothpicks.

Place in a 5 quart crock pot/slow cooker. Pour remaining tomato sauce over
cabbage rolls.

Cover and cook on LOW heat setting for 8 hours or until meat is no longer
pink and cabbage
is tender. Discard toothpicks

Yield: 4 to 6 servings.

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