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Wash cabbage leaves. Bring cabbage leaves and 4 cups of water to a boil; turn off heat and let leaves soak for about 10 minutes, until flexible enough to roll up. Remove, drain and let cool. Combine ground meat; rice, salt, pepper, thyme, nutmeg and cinnamon.
Place 2 tablespoons meat mixture on each leaf and roll firmly. Arrange cabbage rolls in slow cooker, stacking in layers. Combine tomato paste and 3/4 cup water; pour over stuffed cabbage. Cover and cook on LOW for 7 to 9 hours.
Serves 4.]
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