Gingersnaps thicken and flavor the broth for these stuffed cabbage leaves.
- 1 1/2 pounds lean ground beef
- 1 cup cooked rice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 to 10 large cabbage leaves, blanched, wilted
- 1 cup tomato sauce
- 1 6 oz can tomato paste
- 1 onion, chopped
- 1/4 cup vinegar
- 3/4 cup water
- 2 tablespoons sugar
- 8 gingersnap cookies, crushed
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. Combine remaining ingredients and pour over cabbage rolls. Cover and cook on low 6 to 8 hours.