Stuffed Cabbage

Here is a big favorite of ours.

12 large cabbage leaves
1 pound lean ground lamb
1/2 cup cooked rice
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1-1/2 cup tomato sauce
3 garlic cloves peeled and crushed

Bring 6 cups water to a boil in a large dutch oven. Turn heat completely off. Soak cabbage leaves in water in dutch oven 5 minutes; remove, drain and cool on paper towels. Place lamb, rice, salt, oregano, nutmeg, crushed garlic and pepper in large bowl; mix well. Place about 2 Tbsp. lamb mixture in center of each cabbage leaf. To form rolls, fold bottom end of cabbage leaf over the filling; fold in side edges, then roll firmly to completely enclose filling. Place rolls in slow cooker, seam side down. Pour tomato sauce over cabbage rolls. Cover and cook on low 8-10 hours. Remove cabbage rolls from slow cooker to serving platter; spoon tomato sauce evenly over cabbage rolls. Serve immediately

VARIATIONS:

Substitute ground round for the lamb or use equal parts of the ground round and lamb, if desired.

This is very good with garlic roasted mashed potatoes and home made clover leaf rolls.