Slow Cooker Cabbage Rolls - cooking recipe

Ingredients

1 large head cabbage
1 (8 ounce) can tomato sauce
3/4 cup quick-cooking rice
1/2 cup green pepper, chopped
1/2 cup saltine, crushed
1 egg, lightly beaten
1 ounce onion soup mix
1 1/2 lbs lean ground beef
1 (46 ounce) can V8 vegetable juice
salt, to taste
grated parmesan cheese (optional)

Preparation

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 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 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 quart slow cooker.
Pour V8 juice over rolls.
Cover and cook on low for 6-7 hours or until filling reaches 160 degrees F.
Just before serving, sprinkle with salt and cheese, if desired.