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1
Turn cabbage over and remove the core with a sharp knife.
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2
Be careful!
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3
Take off outer leaves and discard.
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4
Bring a large pot of water to a rolling boil and add the head of cabbage, again be careful!
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5
As the cabbage leaves begin to loosen, peel away with tongs, one by one and put aside.
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6
About 8 leafs will work.
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7
You can easily double this recipe, if you have more cabbage leaves!
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8
!
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9
Mix remaining ingredients in a bowl, (yep, get in there with your hands) except for soup and tomatoes.
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10
Now it's time to roll!
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11
For each cabbage roll, place your meat mixture in center of cabbage leaf.
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12
Roll once, tuck.Then take left and then right side of leaf, fold in and repeat, rolling and tucking until cabbage is rolled tightly.
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13
As you can see, I doubled the recipe in this photo.
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14
The amount of meat mixture and size of cabbage is really up to you.
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15
This recipe is very versatile.
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16
Spray crockpot with non stick cooking spray.
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17
Place cabbage rolls, seam side down in crockpot.
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18
Pour soup and can of tomatoes over top.
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19
I like to re-season with a little more garlic powder, seasoned salt and pepper over top.
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20
Cook on low for 8 hours.
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21
Or until tender.
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22
There should be plenty of tomato gravy to put over some mashed potatoes to serve with your yummy cabbage rolls!
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23
Enjoy!
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24
After rolling, cabbages can be portioned out and frozen, ready to eat at a later time!
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25
If you have leftover cabbage leaves, you could chop them up and add a bit to the sauce, save for a wonderful addition to soup or make my recipe for cabbage and noodles!
