I love stuffed cabbage, and often assemble the day before to cook in the oven because boiling the leaves up takes time then you need to assemble. With four kids I’m always lagging behind when we have this for dinner so I started assemble the day ahead.
When I realized I could just end up making the whole thing in the morning and have it cook in the slow cooker all day I was more than happy to try it out. Came out great, and the kids really enjoyed it.
1 large head cabbage
1 can ( 8oz) tomato sauce
3/4 cup cooked rice
1/2 cup chopped green pepper
1 egg, lightly beaten
1 onion chopped
1-1/2 pounds lean ground beef
1 can tomato juice
Salt to taste
Grated Parmesan cheese for topping
Cook cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls; drain well. 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, egg and onion and beef.
Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose filling. Secure with toothpicks if desired.
Place cabbage rolls in a 3-qt. slow cooker. Tomato over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160°. Just before serving, sprinkle with salt and cheese if desired. Sprinkle with cheese