1 green cabbage
1 lb ground beef; browned (can use all or part turkey)
1/4 cup uncooked rice (not instant)
1 egg; beaten
1 bag mire poix mix (onion, carrot and celery- find in the freezer section or dice your own)
2 teaspoons your favorite seasoned salt or salt-free seasoning blend
1/4 cup cider vinegar
1/2 cup brown sugar
8 oz can tomato sauce
dash of worcestershire sauce
Mix ground beef, rice, egg, mire poix mix, seasoning. Mix together vinegar, brown sugar and tomato sauce. Drop cabbage in boiling water for 5 to 10 minutes*. Remove 10 large leaves. Chop remaining cabbage. Place in bottom of slow cooker. Place 2 to 4 tb of meat mixture in center of each leaf. Roll up and place seam side down in slow cooker. Pour on tomato mixture. Cover and cook on low for 8 to 10 hours.
This is revised from a recipe we posted earlier- little changes that make it even better.
We like to double this because it is one of those dishes that tastes even better the longer it sits- excellent to freeze extra portions so on busy nights you can avoid fast food.
*Can freeze several hours up to overnight then thaw before removing leaves.