Stuffed Cabbage

Filling:

• 1/2 lb lean ground beef

• 1/2 lb ground pork

• 1/4 c tomato sauce

• 1/2 c fine chopped onion

• 1 c cooked white rice

• 1/2 Tb light brown sugar

• 1/2 Tb worcheshire

• 1/2 t garlic powder

• 1 1/4 t salt

• 1/4 t pepper

• 1 beaten egg

Sauce:

• Remaining tomato sauce from 15 oz can you took the 1/4 c from for the filling

• 1 can Campbell’s tomato soup

• 28 oz crushed tomatoes

• 2.5 Tb worcheshire

• 2 Tb lemon juice

• 1 Tb paprika

• 1 Tb light brown sugar

• 1/2 t garlic powder

• 1 t salt

• 1/2 t pepper

Mix beef through garlic powder in a large bowl.

Pour beaten egg into a bowl and stir in salt and pepper. Use wooden spoon to mix into meat rice mixture.

In a separate bowl whisk sauce ingredients together.

In a very large stockpot heat water to boiling. Once boiling submerge whole head of cabbage for 6 minutes. Rinse cabbage under cold water to stop the cooking process. Peel the individual leaves off, you should get 12-15 good ones.

Fill each leaf with about 1/3 cup filling and roll up like a burrito.

Line bottom of slow cooker with any extra cooked cabbage leaves you have unfilled and top with one layer of stuffed ones, seam side down.

Pour some sauce all over this layer and then top with another layer of stuffed cabbage rolls. Cover completely with sauce.

Cook 7 hours on low.