Slow Cooked Cabbage Rolls

12 Large Cabbage Leaves
1 lg egg beaten
8oz tomato sauce
3/4 quick cooking rice
1/2 cup chopped green pepper
1/2 cup crushed saltine crackers
1 ounce onion soup mix
1 1/2 pounds ground turkey
48 oz V8 juice
Salt to taste

1. Cook Cabbage in boiling water just until leaves fall off head. Set aside 12 large leaves for rolls, drain well (refrigerate remaining cabbage for another use). Cut out the thick vein from bottom of each reserved leaf, making a V-shaped cut; set aside.
2. In a Large bowl, combine the egg, tomato sauce, rice, green pepper, cracker crumbs, and the soup mix. Crumble Turkey over mixture and mic well. Place about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, beginning from the cut end. Roll up completely to enclose the filling. Secure with toothpicks if desired.
3. Place cabbage rolls in a 3 quart slow cooker. Pour V8 juice evenly over rolls. Cover and cook on low for 6-7 hours or until filling reaches 160 degrees. Just before serving sprinkle with salt and Parmesan cheese if desired.

Serving Size: makes 6 servings, 2 rolls per person

Number of Servings: 6

Recipe submitted by SparkPeople user JDCHAMBERS.