Ingredients

1 large Cabbage head
2 pounds Beef, ground
1 tsp. Salt
1/4 tsp. Pepper
1 can Tomatoes, whole in puree,
1 C. Rice, cooked
1/3 C. Brown sugar
2 Beef bouillon cubes
1/4 tsp. Pepper
2 Tbsp. Mixed pickling spice

Cooking Instructions

To soften cabbage, remove core and steam 20 to 30 minutes, cool, separate leaves from head. Season meat with salt and pepper and 1/2 C. tomato liquid, add rice and mix well. Place tomatoes and remaining tomato liquid into removable liner, add sugar, then bouillon cubes, pepper and the pickling spices tied in a square of cheesecloth. Place 2 to 3 Tbls. meat mixture into center of each cabbage leaf, fold leaf, envelope style, over meat mixture. Place cabbage rolls in tomato sauce in liner. Place liner in base. Cover and cook on auto 7 to 8 hours or low 9 to 11 hours or on high 5 to 6 hours. Remove pickling spices.
 
 
When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)