Stuffed Cabbage Rolls

Bring a large pot of lightly salted water to a boil. Remove the core from the head of Cabbage. Place Cabbage in the boiling water and cook until the layer of leaves begin to come off. They will come off one at a time and you can peel them off as they soften but continue until you get as close to where the core was as possible. The leaves will get smaller as you go. Place peeled off leaves on paper towels to drain and cool. The goal is to try to keep the leaves as whole as possible, without tearing them. Once you have all of the leaves removed, drained and cooled then in a large bowl combine: Ground Meat, Diced Tomatoes, Onion, Bell Pepper, Rice and Salt/Pepper, to taste. Make sure ingredients are mixed well. Turn slow cooker to high (cook on high 4 hours) or low (cook on low 6-7 hours) to preheat it. Lay one Cabbage leaf out flat and place about 3 tbsp of the meat mixture onto the Cabbage (depending on the size of the leaf). Place the meat on the side of the leaf closest to you and fold over the sides and roll it up like a tortilla. Repeat until all of the meat/cabbage is used up. If you have leftover meat or cabbage then I usually crumble it up over the top once in the slow cooker. Pour a thin layer of V8 Juice on the bottom of the slow cooker. Start placing the Cabbage Rolls in a layer over the Juice. Once you have a layer, pour more V8 Juice over that layer and continue layering. If you have leftover V8 Juice then just pour the remainder over the top. Cook as listed, on either high or low. Cooking longer will not hurt it. The longer it cooks, the better.