Crockpot Cabbage Rolls

Pigs in the Blanket are one of my husband's favorites, which I love to make for him, even if the smell of cooked cabbage does linger.  My dad used to tell me that my cabbage rolls were better than my grandma's, which was the ultimate compliment.  This used to be a dish only made on the weekend, because it normally needs to cook on low for about 2 hours, but I have discovered that it works perfectly to put in the crockpot on low and cook all day.   Boil the cabbage and assemble the night before, pop in the crockpot before you leave in the morning, and will be delicious by dinner time.   This recipe also freezes well for future meals.

Ingredients:
2 lb. cabbage head
1/2 C rice - your preference, I use brown
1 lb ground pork
2 small onions, chopped
1 clove garlic, crushed
1 egg
1/2 C water
salt
pepper
paprika
48 oz. can tomato juice
8 oz. can tomato sauce

Remove core from cabbage head and boil for 5 minutes, enough to make the leaves pliable to roll.  Drain, and cool. 

For filling, in large bowl, mix ground pork, rice, water, 1 small chopped onion, crushed garlic, egg, 1 T paprika, salt and pepper to taste.

Spray your crockpot with non stick cooking spray.

Peel the cabbage leaves, take care when you do this to keep the leaves intact.   Add 1 T of the filling mixture to the center of each leaf.  Roll tightly and tuck the ends in to the center to secure.   Layer in the crockpot.   Chop the excess cabbage into small, bite size pieces.

Sprinkle 1 T paprika over filled cabbage rolls.  Add chopped cabbage, the other chopped onion, and salt and pepper to taste.   Pour tomato sauce and tomato juice over all, adding enough water to cover by about 1".    Cook on low for at least 7-8 hours.