Ingredients :
- 1 1/2-2 lb hamburger, raw
- 2 cans tomato sauce (680 ml)
- 1 can diced tomatoes (796 ml)
- 2 medium onions chopped
- 2 eggs beaten with a fork
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- 1 teaspoon Montreal steak spice
- 1 cabbage
- 1 cup uncooked minute rice
Method :
- With a paring knife remove core on bottom of cabbage
- Add water to large pot when boiling put cabbage in being careful not to overflow water. I stuck a large fork in hole where core was removed to prevent splashing putting in and taking out of pot. Allow to boil until leaves are soft enough to peel off.
- In a large bowl mix all ingredients except tomato sauce. Use half of the diced tomatoes saving the rest for later. I used nitrile gloves to keep my hands clean.
- Remove cabbage and peel leaves. With sharp peeler run along spine to reduce thickness
- Place leaf with thick end away from you. Put some meat mixture on the leaf roll and fold ends (like a burrito) try to keep it tight.
- Put a splash of tomato sauce on bottom of crock pot then add cabbage rolls neatly. With knife pierce 3 or 4 small holes in cabbage rolls to allow tomato sauce in while cooking and juices out to improve flavor of sauce.
- When first layer is full cover with tomato sauce. Repeat with next row , fill to top of crock pot. Pour remaining tomato sauce topping with the saved diced tomatoes.
- Set crock pot to low for 8 hours. I like to probe after 8 hours. A reading of 160 degrees insures hamburger is cooked.
- Make some mashed potatoes, use sauce/gravey from crock pot over potatoes and cabbage rolls. Enjoy
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