12 lg. cabbage leaves
1 lb. lean ground beef
1/2 c. cooked rice
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. leaf thyme
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 (6 oz.) can tomato paste
3/4 c. water

Wash cabbage leaves. Boil 4 cups water. Turn heat off. Soak leaves in water for 5 minutes. Remove, drain and cool.

Combine remaining ingredients except tomato paste and water. Place 2 tablespoons mixture on each leaf and roll firmly. Stack in crock-pot. Combine tomato paste and water and pour over stuffed cabbage. Cover and cook on low setting for 8 to 10 hours. 6 servings.