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    CROCK POT CABBAGE ROLLS


    Source of Recipe


    "Nana" to Bubbe & Alex

    12 large cabbage leaves
    1 pound lean ground beef or lamb
    1/2 cup cooked rice
    1 (6 oz.) can tomato paste
    3/4 cup water
    1/2 tsp. salt
    1/8 tsp. pepper
    1/4 tsp. leaf thyme
    1/4 tsp. nutmeg
    1/4 tsp. cinnamon

    Wash cabbage leaves. Boil 4 cups water. Turn off heat. Soak leaves in
    water for 5 minutes. Remove, drain and cool. Combine ground meat; rice,
    salt, pepper, thyme, nutmeg and cinnamon. Place 2 tablespoons meat
    mixture on each leaf and roll firmly. Stack in electric slow cooker.
    Combine tomato paste and water; pour over stuffed cabbage. Cover. Cook on low
    setting for 8-10 hours.
 

 

 

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