Slow Cooked Cabbage Rolls (tasteofhome)

1 large head cabbage
1 8 oz can tomato sauce
3/4 c quick-cooking rice
1/2 c chopped green pepper
1/2 c crushed saltines (about 15 crackers)
1 egg, lightly beaten
1/4 c onion soup mix
1 1/2 lbs lean ground beef (90% lean)
1 46 oz can V8 juice
salt to taste
pepper to taste
1 T sriracha (opt)
1 jar Bick’s Bavarian sauerkraut (opt)
grated Parmesan cheese (opt)

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 1/3 c meat mix on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Place cabbage rolls seam side down in a 3 qt slow cooker. Pour sauerkraut if using over cabbage rolls followed by V8 juice. Cover and cook on low for 6 – 7 hours or until filling reaches 160° F. Just before serving, sprinkle with cheese if desired. Yield: 6 servings.


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