1 cabbage
2 celery stalks
3 carrots
1 lb. ground chuck
1 egg
1/3 c. minute rice
3 pieces torn bread
1. Core and remove the outer leaves from: 1 cabbage
2. Separate leaves under cold, running water.
Let each leaf fill with water and they will slip
off with a little gentle tug.
3. Parboil 8-10 leaves for about 3-4 minutes.
Drain in sink and let cool.
4. Chop: 1 c. remaining cabbage 2 celery stalks 3 carrots
5. Place chopped vegetables in bottom of crockpot.
Season with: salt and pepper to taste
6. Mix together:
1 lb. ground chuck
1 egg
1/3 c. minute rice
3 pieces torn bread
7. Wrap each cabbage leaf around equal amounts of beef
mixture and place seam-side down on top of vegetables in crockpot.
8. Over top, pour: 1 can tomato sauce 9. Cook on low all day
