Yummy Meatball Cabbage Rolls (Crock Pot)

1. 1

   Cook cabbage in boiling water only until the outer leaves fall off the head, about 3 minutes.

2. 2

   Remove cabbage from water and removed as many leaves as will come off easily.

3. 3

   Reserve 14-16 large leaves for rolls. Return cabbage to water if more leaves are needed.

4. 4

   Remove the thick vein from each leaf.

5. 5

   In a bowl, combine 8 oz. of tomato sauce, onion, rice, chili powder, salt and garlic powder.

6. 6

   Crumble beef over mixture; mix well.

7. 7

   Shape into 2 inch balls.

8. 8

   Place one meatball on each cabbage leaf; fold in sides.

9. 9

   Starting at an unfolded edge, roll up leaf to completely enclose meatball.

10. 10

    Secure with toothpicks. Place in a 5 quart slow cooker.

11. 11

    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.