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1 head cabbage
2 pounds beef ground
1 teaspoon salt
1/4 teaspoon pepper
1 can tomatoes whole in puree, 1 lb. 12 ozs.
1 cup rice cooked
1/3 cup brown sugar
2 beef bouillon cube
1/4 teaspoon pepper
2 tbs mixed pickling spices


To soften cabbage, remove core and steam 20 to 30 minutes; cool; separate leaves from head. Season meat with salt and pepper and 1/2 cup tomato liquid; add rice and mix well. Place tomatoes and remaining tomato liquid into removable liner; add sugar, then bouillon cubes, pepper and the pickling spices tied in a square of cheesecloth. Place 2 to 3 tablespoons meat mixture into center of each cabbage leaf; fold leaf, envelope style, over meat mixture. Place cabbage rolls in tomato sauce in liner. Place liner in base. Cover and cook on auto 7 to 8 hours; or low 9 to 11 hours or on high 5 to 6 hours. Remove pickling spices.