Crockpot Cabbage Rolls

Ingredients:

• 8 to 12 large cabbage leaves
• 1 to 1 1/2 pound very lean ground beef/turkey/chicken
• 1 cup cooked rice
• 1 egg, beaten
• 1 teaspoon seasoned salt
• 1/4 tsp. pepper
• 1/4 cup finely chopped onion
• 1 can condensed tomato soup
• 1 can (14.5 ounces) diced tomatoes
• salt and pepper, to taste

This is not my photo..
I didn't know at the time, I'd be
sharing the recipe. 

Preparation:

Pour boiling water over cabbage leaves and let stand for 5 minutes, until somewhat wilted. Combine ground beef with egg, pepper, salt, rice, and chopped onion. Roll a portion of the filling into each leaf. Secure rolls with toothpicks. Place in slow cooker. Combine tomato soup and tomatoes; pour over cabbage rolls. Season with salt and pepper, to taste. Cover and cook on low for 7 to 9 hours.




These were a huge hit with Kevin.  He liked them so much he joked about eating them for breakfast the next day.  It made plenty for us to have multiple leftovers.  So if you like them, great, if not, I suppose feed them to the dog. 
I loved how simple they were.  Next time, I would add more seasoning to the meat/rice mixture. I did seem a little blah, but not enough to keep us from devouring them.  Another important tip is to use VERY lean beef/meat.  This is because the meat is raw and will cook over the course of the day in the cabbage rolls. If the meat is not lean, you will have a lot of excess grease and that's not very appetizing or healthy. 
Next, depending on the size of the head of cabbage you purchase, you will most likely have some left that was not used/cooked for the rolls. Save this, store in refrigerator and I'll give you a round 2 crock pot recipe in a few days. 
Enjoy!