12 large cabbage leaves
1 lb. lean ground beef or lamb
1/2 cup cooked rice
1 can tomato paste (6 oz.)
3/4 cup water
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. leaf thyme

Wash cabbage leaves.

Boil 4 cups water. Turn off heat.

Soak leaves in water for 5 minutes. Remove, drain and cool.

Combine ground meat, rice, salt, pepper, and thyme. Place 2 tablespoons meat mixture on each leaf and roll firmly.

Stack in electric slow cooker.

Combine tomato paste and water; pour over stuffed cabbage. Cover.

Cook on low setting for 8 - 10 hours.

Submitted by: Tom Hausherr