°1 wrapped head
°1 pound ground meat
°1 cube medium onion
°3 garlic lobes
°1 teaspoon sea salt
°1 teaspoon black pepper
°1 tomato jar sauce
°1 cup uncooked rice
°1/2 teaspoon paprika
°1 teaspoon Worcestershire sauce
Cut about 1/4 inch from the bottom of the cabbage head and place the head completely in boiling water. Then boil about 2 minutes. Peel the leaves as they soften. That’s going too fast.
Place the remaining head back in boiling water and repeat until you have at least 8 large cabbage leaves.
(You can freeze the cabbage and then melt the ice and skip the boiling part. We just need the leaves soft enough to roll over.
In a large bowl, mix the mince, minced pork, uncooked rice, 1/4 cup tomato sauce, garlic powder, pepper, salt and onion.
Stir in the eggs and mix well.
Whisk the tomato sauce, paprika and Worcestershire sauce together in another bowl.
Place 1/4 cup of meat mixture in the center of the sheet and roll it like a burrito.
Pour enough sauce to cover the bottom of the slow cooker.
Set the cabbage rolls aside in a slow cooker, in two layers until touched but not crowded either.
Mix all the ingredients of the sauce together and pour the rolls.
Cook on high heat for four hours or low for 8 hours.