• 1 1/2 lb lean ground beef
• 1 cup cooked rice
• 1 tsp salt
• 1/2 tsp black pepper
• 8 lg cabbage leaves blanched
• 1 cup tomato sauce
• 1 can tomato paste - (6 oz)
• 1 onion chopped
• 1/4 cup vinegar
• 3/4 cup water
• 2 tbl sugar
• 8 gingersnap cookies crushed

1. Combine meat, rice, salt and pepper. Fill each leaf with about 1/2 cup of the mixture, fold in sides like an envelope, then roll up and place seam-side down in crock pot.
2. Combine remaining ingredients and pour over cabbage rolls. Cover and cook on LOW 6 to 8 hours.
3. This recipe yields 8 pieces or 4 to 5 servings.

My grandmother made wonderful stuffed cabbage, but my mom converted to a crockpot making it even more fantastic for us lazy folks