Slow Cooker Cabbage Rolls

Directions

1. 1
   Cook cabbage in boiling water just until leaves fall off head.
2. 2
   Set aside 12 large leaves for rolls; drain well (refrigerate remaining cabbage for another use).
3. 3
   Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut; set aside.
4. 4
   In large bowl, combine the tomato sauce, rice, green pepper, cracker crumbs, egg and soup mix.
5. 5
   Crumble beef over mixture and mix well.
6. 6
   Place about 1/3 cup meat mixture on each cabbage leaf; overlap cut ends of leaf.
7. 7
   Fold in sides, beginning from the cut end.
8. 8
   Roll up completely to enclose filling; secure with toothpicks, if desired.
9. 9
   Place cabbage rolls in a 3 quart slow cooker.
10. 10
    Pour V8 juice over rolls.
11. 11
    Cover and cook on low for 6-7 hours or until filling reaches 160 degrees F.
12. 12
    Just before serving, sprinkle with salt and cheese, if desired.