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1 head of green cabbage
2 pound ground beef
1 pounds ground pork (or sausage meat–I used turkey sausage)
1 1/2 cups “instant” rice (I used Minute Rice–but you can use regular rice)
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/2 teaspoons salt (I used 1/4 tsp and that didn’t seem to be enough)
1 large onion, ground with onion juice
2 (15 oz) cans tomato sauce
Remove the core of the cabbage with a paring knife. Place the cabbage core side down in a microwave safe dish. Add 1 cup of water and microwave on high power for 12 minutes. Rinse the cabbage with cold water until cool enough to handle. Remove the leaves that come off easily without breaking. You can cut away more of the core if needed to loosen the leaves. Set aside 3 or 4 of the tough dark green outer leaves for later. To remove the remaining useable size leaves, place the cabbage back in the microwave and cook on High for 5 minutes. Repeat the cooling process.
Mix together all of the filling. Roll in the cabbage leaves. Line extra cabbage in the crockpot. Place rolled up cabbage rolls into crockpot and pour tomato sauce over the stuffed rolls. Turn onto low for 4-5 hours. Enjoy!
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