This recipe takes some preparation time but is worth your efforts.

To prepare cabbage: In a large soup pot with water and bring a rapid boil. Remove the core from each head of cabbage. Place head in boiling water, cover and cook for 5 minutes,Remove from the water immediately. With a head start taking off the leaves, being careful not to tear up. You should be flexible, if not, you again put in the water for an additional minute or two.

Cabbage rolls

2 large heads of cabbage

2 to 3 lbs. lean beef

1 large onion, chopped

6 cups cooked rice

1 red bell pepper, finely diced

1 teaspoon paprika

1 teaspoon salt

1 can tomato soup

1 / 2 hot water can

Fry the lean beef and chopped onion in a large skillet over medium heat until it is no longer pink, drain fat. In a large bowl, combine the mixture cooked sliced beef with boiled rice, diced bell pepper, red pepper and salt set aside.

On a clean surface, such as a cutting board, place 2 to 3 tablespoons of meat mixture in the center of the cabbage leaf. Overlap the sides of the leaf and roll. Repeat until meat mixture until exhausted.

Create your roles in Slow Cooker (Pot> Pot watering) and the tin of tomato soup over top with a 1 / 2 can of warm water. Cover, turn the dial to high heat and slowly cook it for 4 hours or until done.

If desired, you can freeze the left overs for up to 6 months in the freezer, this recipe will make about 25 to 35 cabbage rolls on.