CrockPot Cabbage Rolls
Ingredients
1 Head Fresh Cabbage
1 Large Yellow Onion (Diced)
2 Pounds Extra Lean Ground Beef
1 Cup Cooked White Rice
3 Large Eggs
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
10.75 Ounces Canned Tomato Soup
11.5 Ounces Vegetable Juice
2 Tablespoons Worcestershire Sauce
Directions
Core the head of cabbage and carefully remove each individual leaf off of the head and wash to remove dirt.
Place clean cabbage leaves inside a steamer (or use a large pot with a steamer basket and tight fitting lid) and steam of 60 seconds. Remove steamed leaves and cool leaves by placing them in a bowl of ice water. Set aside.
In a large skillet on the stove-top cook the diced onions until translucent; about 3 to 5 minutes. Set aside.
In a large mixing bowl, add the raw ground beef, eggs, salt, pepper, cooked onions and rice and mix well with your hands to combine thoroughly.
Taking one steamed cabbage leaf at a time, add two to three tablespoons of the meat mixture on a cabbage leaf.
Using your hands, gather the meat on one end of the lead and neatly roll the cabbage leaf around the meat mixture.
Layer the rolled cabbage rolls into the bottom of a 3.5 quart casserole slow cooker or a 6 quart or larger oval slow cooker. Layering the rolls as you add them to the slow cooker until you have used all of the meat mixture.
In a medium mixing bowl, whisk together the canned tomato soup, vegetable juice and Worcestershire sauce.
Pour the tomato sauce evenly over the top of the cabbage rolls.
Cover and cook on LOW for 4 to 5 hours or until the meat filling inside the cabbage rolls is cooked through and no longer pink inside.
Garnish with chopped fresh parsley if desired before serving
