Crockery Pot Cabbage Rolls

12 lg. cabbage leaves
1 lb. lean ground beef or lamb
1/2 c. cooked rice
1 can tomato paste (6 oz.)
3/4 c. water

1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. leaf thyme

Wash cabbage leaves. Boil 4 cups water. Turn off heat. Soak leaves in water for 5 minutes. Remove, drain and cool. Combine ground meat, rice, salt, pepper, and thyme. Place 2 tablespoons meat mixture on each leaf and roll firmly. Stack in electric slow cooker. Combine tomato paste and water; pour over stuffed cabbage. Cover. Cook on low setting for 8 – 10 hours.

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