Stuffing: Sauce:
1 8 ounce can tomato sauce 1 46 ounce bottle
1 egg V8 juice
3/4 cup quick cooking rice
1/2 cup chopped green pepper
1/2 cup bread crumbs or crushed saltine crackers (I use Italian seasoned bread crumbs)
1 package dry onion soup mix
1 1/2 pounds lean ground beef

(If stuffing green peppers, I add 1 cup shredded cheddar cheese and substitue chopped onion for the chopped green peppers.)

Cook whole cabbage head in boiling water just until leaves fall off head. Make a V- shaped cut in the leaf to remove the vein. Set aside.

Mix above ingredients. Put about 1/3 cup stuffing mix on each cabbage leaf. Over lap cut ends, fold in sides, roll up completely to enclose filling. Layer rolls in 3 quart slow cooker. Pour 1 bottle V8 juice over rolls. Cover and cook on low 6-7 hours. Be sure stuffing mix cooks thoroughly.

Salt and pepper to taste.

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For stuffed green peppers:

Wash and core peppers. Slice in half. Stuff with stuffing mixture. Arrange in crock pot. Pour V8 juice over peppers. Cook on low 6-7 hours.

***I stuffed the peppers ahead and then froze them in a zip-close freezer bag. I just stuck them in the cooker frozen. They cooked for about 8 1/2 hours before I got home from work and tasted great. A quick fix ahead meal for busy days.

These are awesome!!!!! Thank you so much Felicia!! I am going to try and share some of my favourites here soon!!