Yummy Meatball Cabbage Rolls (Crock Pot) - cooking recipe

Ingredients

1 large head of cabbage, cored
24 ounces tomato sauce, divided
1 small onion, chopped
1/3 cup uncooked long grain rice
2 tablespoons chili powder
salt
garlic powder, to taste
1 lb ground beef

Preparation

Cook cabbage in boiling water only until the outer leaves fall off the head, about 3 minutes.
Remove cabbage from water and removed as many leaves as will come off easily.
Reserve 14-16 large leaves for rolls. Return cabbage to water if more leaves are needed.
Remove the thick vein from each leaf.
In a bowl, combine 8 oz. of tomato sauce, onion, rice, chili powder, salt and garlic powder.
Crumble beef over mixture; mix well.
Shape into 2 inch balls.
Place one meatball on each cabbage leaf; fold in sides.
Starting at an unfolded edge, roll up leaf to completely enclose meatball.
Secure with toothpicks. Place in a 5 quart slow cooker.
Pour remaining tomato sauce over rolls; cover and cook on low for 7-8 hours or until meat is no longer pink and cabbage is tender. Discard toothpicks.