⅔ c. dried minced onion (or 2 medium onions, chopped finely)
1 tsp. salt
2 14oz cans tomato sauce
6 oz. tomato paste
2 14oz. diced tomatoes with juice
¼ tsp. oregano
1/4 c Worcestershire
DIRECTIONS
Wash and core the cabbage. Cut into quarters and pull apart roughly into chunks about 4 leaves thick
In a large bowl, mix the ground meat with the rice, 1/4c Worcestershire, ½ teaspoon salt, and half the onions
Mix gently; feel free to use your hands
In a 4-cup or larger glass measuring cup, measure the tomato sauce and mix with the tomato paste, diced tomatoes, ½ tsp. salt, ½ teaspoon oregano, and the remaining onion and garlic
In the bottom of a 5-quart or larger slow cooker (greasing it is optional), pour a thin layer of sauce
Layer half the cabbage, half the meat, and half the sauce, then repeat
This pretty well filled my slow cooker, but if you have a large crock, you could use a larger cabbage. It looks like a lot but when it cooks down it practically seems to disappear.
Cook on low for 8 hours or high for 4 hours
Serve hot with optional toppings: sour cream, shredded cheese, sliced green onion
