CROCK-POT STUFFED CABBAGE ROLLS
1 lb ground beef
1/2 lb sausage meat
1 cup rice, uncooked
1/2 cup bread crumbs (optional)
2 cloves garlic, (put through garlic crusher)
1/3 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1 1/2 teaspoons salt
1 large onion, ground with onion juice
large cabbage leaves
flour for dredging
vegetable or olive oil
1 1/2 cups tomato sauce or soup
Grind day-old bread in a blender, and add seasonings (or use pre-seasoned breadcrumbs).
Grind the onion in a blender, or if you're grinding your own hamburger and pork, add the raw onion to the meat which is to be ground.
Combine all ingredients other than the cabbage.
Remove the core of the cabbage. Find a large, heavy, carving fork (2 prongs) and put it through the center of the cabbage.
Fill a very large stockpot with salted water and bring to a boil. Place the cabbage into the boiling water, leaving the fork extending. Simmer for a few minutes and remove as the outer leaves begin to turn a bright green.
The object is to cook the cabbage for as little time
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