•1 huge head cabbage
•1 can (8 oz) tomato sauce
•3/4 cup quick-cooking rice
•1/2 cup chopped inexperienced pepper
•1/2 cup overwhelmed saltines (about 15 crackers)
•1 egg, flippantly crushed
•1 ounce onion soup combine
•1-1/2 kilos lean flooring pork (90% lean)
•1 can (46 oz) V8 juice
•Salt to style
•Grated Parmesan cheese, non-compulsory
•Prepare dinner cabbage in boiling water simply till leaves fall off head. Put aside 12 huge leaves for rolls; drain neatly. (Refrigerate ultimate cabbage for some other use.) Reduce out the thick vein from the ground of every reserved leaf, creating a V-shaped reduce; put aside.
•In a big bowl, mix the tomato sauce, rice, inexperienced pepper, cracker crumbs, egg and soup combine. Collapse pork over combination and blend neatly.
•Position about 1/3 cup meat combination on every cabbage leaf; overlap reduce ends of leaf. Fold in aspects, starting from the reduce finish. Roll up utterly to surround filling. Safe with toothpicks if desired.
•Position cabbage rolls in a 3-qt. sluggish cooker. Pour V8 juice over rolls. Duvet and prepare dinner on low for 6-7 hours or till filling reaches 160°. Simply prior to serving, sprinkle with salt and cheese if desired