Stuffed Cabbage with Cranberry & Tomato Sauce

Cooking Instructions

Have ready a 5-qt or larger slow-cooker.

Mix first 6 ingredients in a bowl. Spoon a slightly rounded 1/4 cup of mixture on bottom center of each cabbage leaf; turn in sides and roll up.

Stack in cooker, seam sides down. Top with remaining ingredients. Cover and cook on low 7 hours or until cabbage is soft and meat mixture is cooked through.

Note: The crinkled leaves of savoy cabbage are quite soft and pliable, so precooking is unnecessary. Cut the hard rib from each leaf. If savoy cabbage is unavailable, freeze a head of regular green cabbage at least 24 hours. As the head thaws, the leaves should become soft and peel off easily.