I like to serve this with mashed potatoes to drizzle with the remaining juices.
1 small head cabbage
3/4 cup GF instant rice
1/2 cup bell pepper, chopped
1/2 cup GF bread crumbs
1 (40 gram) envelope GF onion soup mix
1 teaspoon garlic powder
1 1/2 pound lean ground beef
1 (28oz) can diced tomatoes
3 cups tomato juice
Pepper to taste
Place cabbage in a large pot and cover with water, bring to a boil over medium-high heat and continue boiling for 1 hour. (This step is to lessen the cook time in the crock-pot)
Remove cabbage from pot, allow it to cool, remove and discard the heart, chop the cabbage leaves.
Place half the chopped cabbage in the crock.
Mix the rice, bell pepper, bread crumbs, egg, onion soup mix and garlic powder with the ground beef; shape into 12 meatballs and place on top of cabbage.
Pour the diced tomatoes over the meatballs and add pepper to taste.
Cover with the remaining cabbage and pour in the tomato juice.Cover and cook on high for 5 to 6 hours or on low for 8 to 9 hours.