Cabbage Rolls

• 1 1/2-2 lb hamburger, raw
• 2 cans tomato sauce (680 ml)
• 1 can diced tomatoes (796 ml)
• 2 medium onions chopped
• 2 eggs beaten with a fork
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon seasoned salt
• 1 teaspoon Montreal steak spice
• 1 cabbage
• 1 cup uncooked minute rice

1. With a paring knife remove core on bottom of cabbage
2. Add water to large pot when boiling put cabbage in being careful not to overflow water.
3. I stuck a large fork in hole where core was removed to prevent splashing putting in and taking out of pot.
4. Allow to boil until leaves are soft enough to peel off.
5. In a large bowl mix all ingredients except tomato sauce.
6. Use half of the diced tomatoes saving the rest for later.
7. I used nitrile gloves to keep my hands clean.
8. Remove cabbage and peel leaves.
9. With sharp peeler run along spine to reduce thickness
10. Place leaf with thick end away from you.
11. Put some meat mixture on the leaf roll and fold ends (like a burrito) try to keep it tight.
12. Put a splash of tomato sauce on bottom of crock pot then add cabbage rolls neatly.
13. With knife pierce 3 or 4 small holes in cabbage rolls to allow tomato sauce in while cooking and juices out to improve flavor of sauce.
14. When first layer is full cover with tomato sauce.
15. Repeat with next row , fill to top of crock pot.
16. Pour remaining tomato sauce topping with the saved diced tomatoes.
17. Set crock pot to low for 8 hours.
18. I like to probe after 8 hours.
19. A reading of 160 degrees insures hamburger is cooked.
20. Make some mashed potatoes, use sauce/gravey from crock pot over potatoes and cabbage rolls.
21. Enjoy

hamburger, tomato sauce, tomatoes, onions, eggs, black pepper, garlic, salt, spice, cabbage, minute rice

Taken from cookpad.com/us/recipes/487730-cabbage-rolls (may not work)