Slow Cooker Cabbage Rolls

• 1 large head cabbage
• 1 (8 ounce) can tomato sauce
• 3/4 cup quick-cooking rice
• 1/2 cup green pepper, chopped
• 1/2 cup saltine, crushed
• 1 egg, lightly beaten
• 1 ounce onion soup mix
• 1 1/2 lbs lean ground beef
• 1 (46 ounce) can V8 vegetable juice
• salt, to taste
• grated parmesan cheese (optional)

1. Cook cabbage in boiling water just until leaves fall off head.
2. Set aside 12 large leaves for rolls; drain well (refrigerate remaining cabbage for another use).
3. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
4. In large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix.
5. Crumble beef over mixture and mix well.
6. Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf.
7. Fold in sides, beginning from the cut end.
8. Roll up completely to enclose filling; secure with toothpicks, if desired.
9. Place cabbage rolls in a 3 quart slow cooker.
10. Pour V8 juice over rolls.
11. Cover and cook on low for 6-7 hours or until filling reaches 160 degrees F.
12. Just before serving, sprinkle with salt and cheese, if desired.

head cabbage, tomato sauce, quickcooking rice, green pepper, saltine, egg, onion soup, lean ground beef, vegetable juice, salt, parmesan cheese

Taken from www.food.com/recipe/slow-cooker-cabbage-rolls-467366 (may not work)