Cabbage Rolls -Crock-Pot

This is a great tasting recipe I like to put together when doing outdoor activities on a cold winter day. I put them together in the morning, set out for the day and come back home to a great feast. Serve these up with mashed potatoes or rice to mix the juices in. (I chop up the remaining cabbage and freeze it in portion sizes to use it later in soups.)

INGREDIENTS

1  head cabbage

3/4 cup cooked rice

1/2 cup green pepper, chopped

1/2 cup GF dried bread crumbs

1 egg, lightly beaten

1/4 cup dehydrated onion

2 tablespoons GF dehydrated beef base

1 teaspoon garlic powder

1 1/2 pound ground beef (can use mixture of beef and pork)

1 (28oz) can diced tomatoes

Vegetable cocktail, enough to cover

Salt to taste

Pepper to taste

DIRECTIONS

Boil cabbage until leaves loosen from centre

Mix the rice, green pepper, bread crumbs, egg, dehydrated onions, garlic powder and beef base with the ground beef.

Drop about 1/3 cup of the ground beef mixture onto 12 cabbage leafs.

Fold sides of cabbage leaf over the meat filling and roll up.

Pour a bit of vegetable cocktail in the bottom of a crock-pot; place the 12 cabbage rolls in the crock-pot and pour diced tomatoes and their juices over the cabbage rolls. Pour in just enough vegetable cocktail to cover.

Add salt and pepper to taste.

Cover and cook on low for 6 hours.