This is our first attemp at cabbage rolls. We combined two recipes and our cooking experience to come up with this.

• 1 pound of ground beef
• 1 pound of ground pork
• 1 cup of uncooked rice
• 2 eggs
• teaspoon of garlic powder
• teaspoon of chili powder
• teaspoon of salt

Mix all of the ingredients together and put aside

• 28 ounce can of crushed tomatoes
• 6 ounce can of tomato paste
• 1/2 cup of brown sugar
• tsp of ground ginger
• 1 large onion (diced)

Mix all of the ingredients together and put aside

1. Put a large pot of salted water to boil
2. Core one large head of cabbage
3. Stick a large fork into the bottom of the cabbage
4. Dunk cabbage in the boiling water for a couple of minutes until the outer leaves are tender enough to remove.
5. Remove the leaves, and repeat step four. Do this until the all the leaves have been removed
6. Remove the thickest part of the stem on the leaf with a small v-notch
7. Put 2 or 3 tablespoons of filling, in the shape of a small loaf, one third of the way up the leaf (with the stem towards you)
8. Bring bottom of leaf over filling, fold in sides, and roll up
9. Layer bottom of crock pot or roaster with some of the broken and unused leaves
10. Layer cabbage rolls, seam side down, covering each layer with a portion of the sauce
11. Cover and cook in crock pot on lowest setting for 5 hours, or in oven at 300 F for 2 hours.