Title: Crockpot Stuffed Cabbage
Categories: Beef
Yield: 6 Servings
| 24 | | CABBAGE LEAVES |
| 1 | c | CHOPPED ONIONS |
| 1/2 | c | MINUTE RICE |
| 1/8 | ts | PEPPER |
| 1/4 | ts | NUTMEG |
| 6 | oz | CAN TOMATO PASTE |
| 1 | lb | LEAN GROUND BEEF |
| 2 | | MINCED GARLIC |
| 1/2 | ts | SALT |
| 1/4 | ts | LEAF THYME |
| 1/4 | ts | CINNAMON |
| 3/4 | c | WATER |
WASH CABBAGE LEAVES. BOIL 4 CUPS WATER. TURN HEAT OFF. SOAK LEAVES IN
WATER FOR 5 MINUTES. REMOVE, DRAIN AND COOL. COMBINE REMAINING INGREDIENT
EXCEPT TOMATO PASTE AND WATER. PLACE 2 TBSP OF MIXTURE ON EACH LEAF AND
ROLL FIRMLY. STACK IN CROCKPOT. COMBINE TOMATO PASTE AND WATER AND POUR
OVER STUFFED CABBAGE. COVER AND COOK ON LOW SETTING FOR 8 TO 10 HOURS.