Drop cabbage into large kettle of boiling water & cook for 4 to
8 minutes or until the outer leaves come off easily. Drain & cool.
Remove 8 large outer leaves. Discard the inner core & chop up the rest.
Spread the chopped cabbage over the bottom of the slow cooker.
In a bowl, combine the meat, raw rice, egg, onion, carrot & salt.
Spread a portion of this mixture in the center of each of the large cabbage
leaves, leaving a generous flap on either side. Roll up the leaves, sausage
fashion.
Place the rolls in a slow cooker, tucking flap ends in neatly as you set the rolls down.
In small bowl, combine the vinegar, brown sugar, & tomato sauce & pour over the rolls.
Cover & cook on low for 6 to 8 hours.
You may use chopped, cooked beef, veal or pork. I've never tasted carrots in cabbage rolls, but I assume it would add quite a bit of good flavor.
Serves 4 to 6
