Turkey Sausage Cabbage Rolls

• 12 large plus 6 medium cabbage leaves
• 2 packets (3 ounces each) instant multigrain rice mix
• 1 medium onion, finely chopped
• 1/2 cup finely chopped sweet red pepper
• 1/4 cup minced fresh parsley
• 3 teaspoons Italian seasoning
• 1-1/4 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 1-1/2 pounds lean ground turkey
• 3 Italian turkey sausage links (about 4 ounces each), casings removed
• 1 bottle (46 ounces) V8 juice

1. In batches, cook cabbage leaves in boiling water until crisp-tender, about 5 minutes. Drain; cool slightly.
2. In a large bowl, combine rice mix, onion, red pepper, parsley and seasonings. Add turkey and sausage; mix lightly but thoroughly.
3. Line bottom of a 6-qt. slow cooker with medium cabbage leaves, overlapping as needed. Trim thick veins from bottom of large cabbage leaves, making V-shaped cuts. Top each with about 1/2 cup filling. Pull cut edges together to overlap, then fold over filling; fold in sides and roll up. Layer in slow cooker, seam side down. Pour vegetable juice over top.
4. Cook, covered, on low until cabbage is tender, 7-9 hours (a thermometer inserted in filling should read at least 165u0b0).

cabbage, packets, onion, sweet red pepper, fresh parsley, italian seasoning, salt, garlic, pepper, lean ground turkey, italian turkey sausage

Taken from www.tasteofhome.com/recipes/turkey-sausage-cabbage-rolls/ (may not work)