12 - 14 large
onion, finely diced
egg, slightly beaten
(6 oz) tomato paste
(15 - 16 oz) chicken broth
(15 oz) crushed or stewed tomatoes
1Select 12 - 14 large, undamaged leaves from a head of cabbage.
2In a large sauce pan, boil 4 - 6 cups water.
3Remove pan from heat; place cabbage leaves into the hot water, cover and soak for 5 minutes, until pliable. Remove the leaves, drain and cool. Use a sharp knife to remove the thick core rib at the base of each leaf, leaving the rest of the leaf in tact.
4In a medium bowl, combine the beef, sausage, onion, garlic, salt, pepper, cooked rice and egg. Using your hands, mix ingredients until well combined.
5Place 2 tbsp. of mixture on each leaf and roll up firmly. Place cabbage rolls in your Crockpot.
6In the same bowl you prepared the meat mixture, combine tomato paste and chicken broth with any leftover meat and pour over the cabbage rolls.
7Pour can of crushed or stewed tomatoes over the cabbage rolls.
8Cook on low for 8-10 hours. Great served with sour cream and chopped green onions for garnish.