12-14 large green cabbage leaves
1 lb hamburger
1 small onion minced
1 large clove garlic minced
1 large tart Granny Smith Apple
1 cup cooked white rice
1 T dried dill weed
2 T chopped flat leaf parsley
salt & pepper to taste
1 T olive oil
2 onions halved & thinly sliced
1 can crushed tomatoes including the juice
Blanch cabbage leaves in boiling water for 3 mins. Drain & refresh under running cold water to stop the cooking process. Drain again on paper towels & set aside
In large bowl combine hamburger, eggs, onions, apple, cooked rice, dill weed, parsley, salt & pepper. Mix well.
Place the cabbage leaves on work surface. Put about 1/4 cup of hamburger-rice mixture on bottom of cabbage leaf & roll up, folding in the bottom & sides to enclose the filling. Fill remaining leaves.
In large nonstick skillet, heat oil over medium heat. Add onion & garlic, saute til onions are limp about 4 mins. Stir in remaining sauce ingredients & cook uncovered for another 5 mins. Stir occasionally.
Place 1/2 of the sauce in bottom of crockpot. Arrange filled cabbage leaves, seam side down, on top of sauce, making as many layers as necessary. Spoon the remaining sauce over the cabbage rolls. Do not stir. Cover & cook on LOW for 7-9 hours or HIGH 3 1/2 - 4 1/2 hours.
I cooked them on low 6 hours then we turned them on keep warm till we got home which was about another 3-4 hours.
Meanwhile I cooked & slaved in the kitchen (HAHAHAHAHA) and Hoss slept as usual.
And this is the very cool burner I finally remembered to order from Scentsy for my wonderful DH!!!! And might I say WE LOVE IT!!!!