Title: Cabbage rolls c/p
 Categories: Beef, Crockpot
      Yield: 6 Servings
 
      1 lg Cabbage head
      2 lb Beef; ground
      1 ts Salt
    1/4 ts Pepper
      1 cn Tomatoes; whole in puree,
           -1 lb. 12 ozs.
      1 c  Rice; cooked
    1/3 c  Brown sugar
      2    Beef bouillon cubes
    1/4 ts Pepper
      2 tb Mixed pickling spice
 
  To soften cabbage, remove core and steam 20 to 30 minutes; cool;
  separate leaves from head. Season meat with salt and pepper and 1/2
  cup tomato liquid; add rice and mix well. Place tomatoes and
  remaining tomato liquid into removable liner; add sugar, then
  bouillon cubes, pepper and the pickling spices tied in a square of
  cheesecloth. Place 2 to 3 tablespoons meat mixture into center of
  each cabbage leaf; fold leaf, envelope style, over meat mixture.
  Place cabbage rolls in tomato sauce in liner. Place liner in base.
  Cover and cook on auto 7 to 8 hours; or low 9 to 11 hours or on high
  5 to 6 hours. Remove pickling spices.