Spicy Cabbage Rolls
|Cabbage leaves||6 Large|
|Minced onion||1⁄4 Cup (4 tbs)|
|Lean ground chuck||1⁄2 Pound|
|Egg||1 Small, lightly beaten|
|Raw long grain converted rice||2 Tablespoon|
|Canned stewed tomatoes||8 Ounce (1 Can)|
|Cider vinegar||2 Tablespoon|
|Brown sugar||2 Tablespoon|
|Dark corn syrup||2 Tablespoon|
|Crumbled gingersnaps||1⁄2 Cup (8 tbs)|
In saucepan, immerse cabbage leaves in enough boiling water to cover and simmer for about 5 minutes or until pliable.
Remove from water carefully and drain.
In bowl, make stuffing by combining water, onion, ground chuck, ketchup, egg, rice, salt and pepper.
Cut out heavy ribs from the cabbage leaves.
Divide stuffing into 6 equal portions; place a portion in center of each cabbage leaf and fold the leaf around it.
Secure with a wooden toothpick.
Place the rolls seam side down in the crock pot.
Combine remaining ingredients except gingersnaps and pour over cabbage rolls.
Cover and cook on low setting for 8 to 10 hours.
Remove rolls to warm serving platter.
Add crumbled ginger snaps to sauce and cook on low setting for an additional 15 minutes.