12 large cabbage leaves
1 lb lean ground beef
1/2 cup cooked rice
1/2 tsp salt
dash of freshly ground black pepper
1/4 tsp dried thyme
1/4 tsp nutmeg
1/4 tsp cinnamon
1 can (6-oz) tomato paste
3/4 cup water
Place the 4 cups of water into a deep pan and bring to a boil. Remove the water from the heat and soak cabbage leaves in the hot water for 5 minutes or just until softened. Remove from water and drain well. Allow to cool enough to handle.
Combine the ground beef, rice, salt, pepper, thyme, nutmeg, and cinnamon until well blended. Place 2 tablespoons of this mixture on each cabbage leaf. Roll up firmly and stack in the slow cooker or crockpot.
Combine the tomato paste and 3/4 cup of water; pour over the cabbage rolls.
Place lid on cooker and cook on low setting approximately 8 hours.
Yield: 6 servings of 2 cabbage rolls each
