-1 head of cabbage
-1 8oz can tomato sauce
-1/2 cup uncooked brown rice
-1 envelope onion soup mix
-1 lb lean ground turkey
-1/3 cup shredded parmesan cheese
-2 cups**(see note below) regular V8 juice
-core your cabbage, and save it for the guinea pigs.
-very carefully, peel off large cabbage leaves (8-12) and wash them. You need to lightly steam the cabbage leaves to wilt them enough to handle. I put the leaves in a covered casserole dish and microwaved on high for 2 minutes. They were perfect.
-in a mixing bowl, combine the turkey meat, raw rice, the egg, the onion soup mix, the cheese, and the can of tomato sauce. Mix well---the mixture will be like very gloppy meatloaf.
-Using a spoon, scoop about 1/3 of a cup of mixture into each cabbage leaf and roll or fold. Put the stuffed cabbage leaves into the bottom of your crockpot, seam side down.
If your cabbage has a bunch of nice leaves, use them all. I was stuck with only 8 good ones, and got frustrated and fed the rest of the cabbage to the guinea pigs.
It's okay to stack the rolls on top of each other in the crock.
**Top with 2 cups of V8 Juice. I used 2 cups of juice because I made 8 rolls. If you are using more rolls, use another cup of juice. The original recipe called for an entire 46 oz bottle of V8 which is an awful lot. I didn't want to use that much, and did not fully submerge my cabbage rolls. They steamed and cooked fine in less juice.
Cover crock and cook on low for 6-8 hours. Ours cooked for exactly 6 hours, and the meat was cooked and the rice was tender. That's what you're looking for.