Step 1

Remove the outer tough leaves from the cabbage.  Place the cabbage (core side down) in a large microwave safe dish and pour approximately 1/2 cup of water around the cabbage.

Step 2

Microwave for 10 minutes.  Carefully flip the cabbage over in the dish and microwave for another 10 minutes.

Step 3

Let the cabbage cool slightly (so you can handle) and carefully remove the leaves from the cabbage.  You will need 14-16 cabbage leaves.  Set them aside.

Step 4

In a large mixing bowl, stir together the ground beef, onion, rice, minced garlic, egg, Italian seasoning, salt and pepper.

Step 5

In a separate dish whisk together the crushed tomatoes, tomato sauce, tomato paste, Worcestershire sauce and brown sugar.

Step 6

Cover the bottom of the crock pot with any excess cabbage leaves.  Then pour 1/3 of the sauce into the crock pot on top of the cabbage leaves.

Step 7

Then it’s time to prepare the rolls.  Place approximately 3 tablespoons of the ground beef mixture into the center of each cabbage leaf.

Step 8

Fold up the sides of each cabbage leaf and roll the leaves to form a small burrito and place it seam side down into the crock pot.  Continue this process until you have 1 layer of cabbage rolls in the crock pot.

Step 9

Top with another 1/3 of the sauce mixture.

Step 10

Follow the same process to form the remaining cabbage rolls with the remaining leaves and mixture.  Make a 2nd layer of cabbage rolls in the crock pot and top with the remaining sauce.

Step 11

Cover and cook on low for 6-8 hours until the rolls reach an internal temperature of 160 degrees Fahrenheit.

Step 12

Then the cabbage rolls are ready to serve and enjoy!