| Ingredients | | | 12 | each | cabbage leaves, large | | | 1 | pound | beef or lamb, ground, lean | | | 1/2 | cup | rice, cooked | | | 1/2 | teaspoon | salt | | | 1/8 | teaspoon | pepper | | | 1/4 | teaspoon | thyme | | | 1/4 | teaspoon | nutmeg | | | 1/4 | teaspoon | cinnamon | | | 1 | each | tomato paste, 6 oz can | | | 3/4 | cup | water | | | | | |
Directions:
| Wash cabbage leaves. Boil 4 cups water. Turn heat off. Soak leaves in water for 5 minutes. Remove, drain, and cool.
Combine remaining ingredients except tomato paste and water. Place 2 tablespoons of mixture on each leaf and roll firmly. Stack in crockpot. Combine tomato paste and water and pour over stuffed cabbage. Cover and cook on Low for 8 to 10 hours.
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